This dessert is so easy to make and I hope you get to make this and share the goodness with your friends.You can use any fruit that you like and you can switch out different preserves as well. Scroll down to the bottom for a list of possible topping combination that I have been using. You can use the dough to make quiches and savory galettes. So enjoy and bon appétit!
makes 1 large or two small galettes
Prepping time about 15-20 minutes
Bake time about 35-45 minutes
1.5 cup flour
1 stick of unsalted butter (cold)
2 egg yolks (don’t discard the egg whites, you will use them to whisk with water for brushing the crust)
pinch of salt
pinch of sugar
3 tbsp COLD water
your choice of almond or hazelnut meal (to create the meal if you don’t have time to buy it you can add your choice of nut into food processor and pulse until it becomes very fine and you can make more and just put it in a air tight glass jar and put it in the refrigerator)
your choice of less sugar preserve
your choice of seasonal fresh fruit
Other things you will need:
flexible cutting board (optional but recommended)
baking brush for brushing on the egg whites
Preheat your oven to 350 degrees.
In a food processor add 1 cup of flour, cut up the butter into small pieces, salt and sugar and pulse until combined, but make sure you pulse instead of holding the button down. After this has mixed well and it becomes almost like a meal add the egg yolks, water and the remaining 1/2 cup of flour and pulse until mixed. Take it out and put it on a flexible cutting board (I noticed it works best if you roll the dough out on the flexible cutting board or I think using parchment paper would work too if you don’t have a flexible board for transferring to your baking sheet). I start with using my hands to flatten the dough a bit and the using a rolling pin to roll it out pretty thin and then shape the dough to a desired shape with your hand and fingers. Once you have the dough flattened pretty thin (not too thin though so it doesn’t rip) transfer onto parchment paper by flipping the board upside down and peeling it off onto the parchment paper that is on a cookie sheet or if you rolled it out on parchment paper transfer with the paper to the cookie sheet. Now you are ready to add your choice of preserve (if you get a less sugar preserve that works best and I like using the less sugar Trader Joe’s brand apricot preserve because the flavor is not too overwhelming with the fruit) put a good layer on and leave about an 1 inch all the way around for the crust, but don’t overdo it because it will leak out. Sprinkle a thin layer of the powdered sugar. Sprinkle a very thin layer of almond meal. Then slice your fruit into about a 1/4 inch slices and arrange in a desired layout I like to start from the outside and work my way in or you can chop up your fruit into squares and mix in a bit of the preserve to add some flavor to the fruit then add to the galette. When the fruit is arranged to your liking dust some of the powdered sugar on the fruit. Fold the edges of the dough to create a crust on your galette and press it down a bit. Add a bit of the egg whites and a little bit of cold water and whisk together, using a brush, brush the crust of the galette and bake for 15 minutes, take it out of the oven and brush the crust one more time, return to the over and bake for about 20-30 more minutes, it depends on your oven because you might have to keep it in a bit longer or take it out earlier if your over gets really hot but usually baking time is about 35-45 minutes, if you like it more brown keep it for a few more minutes.
Once it is done slide the galette with the parchment paper onto a cooling rack and let it cool for about 10-15 minutes so the preserves set a little bit. Serve with a homemade whipped cream that you ca add a little bit of raspberry syrup if you have or just whip the heavy cream and powdered sugar and put a dollop of the whipped cream or if it’s summer you can serve it with a scoop of ice cream… and ENJOY!
Suggested combination or fruit and preserve :
Apricot jam with apricots, nectarines, peaches, pears, apples, raspberries, plums.
Raspberry preserve with pears and add a small dash of nutmeg to the fruit