For me, summer is a Galette time!....I know that I can make it anytime of the year, but with cherries and peaches...I love it!!
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon granulated sugar
1/2 cup unsalted butter, cold, small cubed (about 100 grams)
3-5 tablespoons of ice water
Fruit cut into slices
1 cup of almonds (peeled)
1/2 cup sugar
7 tablespoons unsalted butter, at room temperature (about 80 grams)
Pinch of salt
1 large egg
1 tablespoon of whole milk
1 egg (to brush and brown)
sugar (for dusting)
1 teaspoon of almond essence
Galette dough: Place the flour, salt and sugar in the bowl of a food processor with a steel blade. Add the pieces of butter and quickly pulse until the pieces of butter with the flour are like coarse sand. Add the ice water through the feeding tube with long pulses. Check that the dough joins with your fingers. Add 1 or 2 more tablespoons of water if the mixture is too brittle.
Place the dough on a piece of plastic wrap. Wrap tightly and refrigerate 30 minutes. .
Next, make the almond cream: In a food processor, combine the almonds with 2 tablespoons of sugar and process until finely ground. Reserve. Beat the butter on medium speed until creamy. Add the rest of the sugar (1/4 cup + 2 tablespoons) and mix until incorporated. Add the almond sugar mixture and beat until well combined. Add the salt and egg and mix until just incorporated. Then add the milk and mix until light and fluffy.
Assembling the galettes: Line a baking sheet with greaseproof paper. Take the dough from the refrigerator and divide into 4 equal pieces. Put flour on the work table and your rolling pin. From a piece of dough, make a circle of 14 cm. Don't worry if they are not perfectly round. Place each round of dough on a lined baking sheet.