Almond Galette with Summer Fruit
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- Medium mixing bowl
- Kitchen scale
- Mandoline
- Rolling Pin
- Two rimmed baking sheets
- Ice cream scoop
INGREDIENTS
- Powdered sugar
Dough:
- 6.5 ounces/180 grams unsalted butter, cold and cubed
- 3½ cups/430 grams all-purpose flour
- 3 tablespoons/40 grams sugar
- 1 teaspoon salt
- ½ cup/120 milliliters ice water
Filling:
- 6.5 ounces/185 grams unsalted butter, very soft
- ¾ cup/160 grams sugar
- 1¾ cups/185 grams almond flour
- ¼ cup/35 grams cornstarch
- 3 large eggs
Toppings:
- 3 to 4 ripe fruits, such as peaches, apples, or pears (or a combination)
- 2 to 3 tablespoons sugar, for sprinkling
INSTRUCTIONS
- Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until creamy. Add the flour and salt and mix until the mixture forms coarse crumbs. Gradually add the ice water in two additions, mixing just until a dough forms. Divide the dough in half, shape into discs, wrap, and chill for at least 30 minutes.
- To make the almond filling, combine the very soft butter, sugar, almond flour, and cornstarch in a medium bowl. Mix until smooth. Add the eggs and whisk or beat until fully incorporated and the mixture is slightly fluid. Set aside at room temperature.
- Peel and thinly slice the fruit, keeping the slices intact and uniform.
- Preheat the oven to 355°F (180°C). Line two sheet pans with parchment paper. Lightly flour the parchment.
- Roll each piece of dough out on the parchment into a rough 10-inch/25 cm round or oval—neat edges aren’t necessary. Spread half the almond filling in the center of each, leaving a 1½-inch/4 cm border. Arrange the sliced fruit over the filling in an asymmetrical or loose fan pattern. Fold the edges of the dough up and over the fruit, pleating gently where needed. Sprinkle generously with sugar.
- Transfer the parchment with the galettes to the baking sheets. Bake for 35 to 40 minutes, until the crust is golden and the fruit is bubbling.
- Let cool for 10 minutes. Serve warm, optionally with a scoop of vanilla ice cream in the center.
FAQ
Can I make the almond galette dough in advance and freeze it?
The galette can be frozen for up to 2 months. Once the dough has been mixed and shaped into discs, wrap each disc tightly in plastic wrap and place it in a freezer-safe bag or container. When you’re ready to use it, transfer the dough to the refrigerator and let it thaw overnight. Before rolling it out, allow the dough to sit at room temperature for 10–15 minutes so it becomes pliable. Freezing the dough in advance is a great way to streamline preparation for almond galette, especially if you’re baking for guests or holidays.
How do I keep the crust from getting soggy?
To prevent a soggy crust in your almond galette, there are a few key techniques. First, be sure to roll the dough evenly and not too thin. Spread the almond filling directly on the dough before adding the fruit; it acts as a barrier that helps absorb excess moisture. Avoid overloading the galette with too much fruit or fruit that’s too juicy. Thin slices are best, and if the fruit is especially wet, you can blot it with paper towels before assembling. Lastly, bake the galette on a preheated baking sheet to help the bottom crisp up quickly once it enters the oven.
Can I substitute the almond flour in the filling?
If almond flour is unavailable, you can use finely ground blanched almonds as a substitute in the almond galette filling. Process whole blanched almonds in a food processor until they reach a flour-like texture, being careful not to over-process into almond butter. While not identical in texture to store-bought almond flour, this homemade version works well in the filling. Do not substitute with all-purpose flour or coconut flour, as they won’t replicate the nutty richness or structure almond flour provides. Using almond flour is crucial to achieving the characteristic taste and texture that defines an authentic almond galette.
How should I store leftovers?
Leftover almond galette should be cooled completely and stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the galette for up to 4 days. When refrigerated, the crust may lose some of its crispness, but a brief reheating in a 350°F (180°C) oven for 10 minutes will help restore it. Avoid microwaving, as it can make the crust soggy. If you’re making the almond galette ahead of time, you can also bake and freeze it. Cool it fully, wrap tightly in plastic and foil, and freeze for up to one month.
How can I make this almond galette recipe gluten free?
You will need to substitute the all-purpose flour in the crust with a gluten free flour blend that includes xanthan gum or another binder. Look for a 1:1 baking flour designed to replicate the structure of wheat-based flour. Use the same weight (430 grams) as you would for regular flour. The almond filling is naturally gluten free, as it uses almond flour and cornstarch. The texture of the crust may be slightly more delicate, but the rich flavor and structure of the almond galette will still shine through. Chill the dough well and handle it gently when rolling and folding to avoid tearing.
Can I make this almond galette recipe vegan?
Yes! You will need to substitute both the butter and eggs with plant-based alternatives. For the dough, replace the 13 tablespoons/180 grams of unsalted butter with an equal amount of vegan butter that is suitable for baking. For the almond filling, replace the butter the same way, then substitute the eggs with a mix of unsweetened applesauce, aquafaba (chickpea brine), or a commercial egg replacer. For best results, use ¼ cup/60 ml unsweetened applesauce or 3 tablespoons aquafaba per egg. The texture will be slightly different—less rich and slightly softer—but the flavor will still be excellent.
