Here's what the internet has to say about the galette: Galette is a general term used in the French cuisine to designate various types of flat, round or freeform crusty cakes. In my opinion, "FREEFORM" is the operative in this sentence!
If you are wondering what you can put inside of the amazing galette, just do an internet search for fruit galette and also savory galette and you will find a myriad of recipes.
This recipe comes from a food magazine....that I love. The founder of the magazine has a name that rhymes with "Artha" and also has gone to jail. I love her.
I promise you - this crust is to DIE for. If you decide to make this, I hope you will leave a comment saying how fab the crust is so that others will know it's not just me.
Here's how to do it:
2 1/2 C plus 2 TBL all purpose flour, plus more for rolling
1 C (2 sticks) cold, unsalted butter, cut into pieces
5 TBL plus 1 tsp sugar
1 tsp salt
1/2 C ice water
1/4 C almonds (whole, skin on, toasted)
5-6 plums, halved, pitted, and sliced 1/4 inch thick (keep slices together to make it look pretty......or just throw them in there - it's a galette! Do whatever you'd like!)
1-2 TBL heavy cream
1. In a food processor, combine 2 1/2 C flour, butter and 1 tsp sugar and salt. Pulse until the mixture is like sand or coarse meal. Sprinkle with 1/4 C of the ice water. Pulse until dough is crumbly but holds together when squeezed. Only add remaining 1/4 C water, 1 TBL at a time, if the mixture doesn't hold together. Remove dough from processor and shape into a disk. Then wrap the disk in plastic wrap and put it in the fridge for about an hour.
|See...sandy, but holds together...not too dry...not too wet.|
|Dump the mess onto the plastic wrap - then form into a disk.|
|Wrap the whole thing and it should look like this|
(you can see my finger marks from smoothing it out).
2. Wipe the processor bowl and add the almonds, 3 TBL sugar and 2 TBL flour. Pulse until ground to a coarse meal.
3. Preheat oven to 350. Take the dough disk out of the fridge and let it warm up for several minutes on the counter. On a floured surface, and with a floured rolling pin, roll the dough disk to 1/4 inch thickness. It should be as wide of a circle as you can get for 1/4 inch thickness.
(I like to roll right on a silpat, then transfer the mat right to the baking sheet, but you can roll and transfer the dough by rolling it gently around the pin and then onto a baking sheet lined with parchment paper).
4. Sprinkle the almond mixture over the dough. With a spatula, transfer the plums to the dough (or just throw them on there.....it doesn't matter....it's a galette!) and slightly fan the plums out a bit, leaving about a 2 inch border. Fold the edge of the dough over the fruit. Refrigerate about 20 minutes then brush the crust with a bit of heavy cream and sprinkle with 2 TBL of sugar.
|Honestly...I made the edges of this crust a wee bit too large. But HEY! It's a galette! |
You can do whatever you want to do!
5. Bake until crust is golden - about 70 minutes.
It is divine with a little vanilla ice cream. Just sayin'.