Galette with almond cream and grape filling

Votes: 1

Time: 2 hours 10 minutes
Complexity: easily
Servings: 8

Multicolored grapes and almond flakes make an exquisite filling for baked goods, too beautiful to be hidden under dough. Arrange a scattering of red, black, and white grapes on the surface of this rustic galette, loosely covering the edges of the filling with its crumbly crust to prevent it from spreading or running all over the baking sheet. The more different grape varieties you use, the more interesting and rich the flavor of the baked goods will be. And beneath the berries will be a layer of exquisite almond cream with light citrus and vanilla notes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 and 3/4 cups premium flour + extra for work
5 tablespoons of sugar
1 teaspoon of salt
145g chilled unsalted butter, cut into small pieces
1 large yolk, for brushing

Filling

0.5 cup + 2 tablespoons chopped almonds
1/4 cup + 2 tablespoons sugar
1 large egg yolk
2 tablespoons unsalted butter, room temperature
1.5 tsp vanilla extract
1 teaspoon finely grated lemon zest
450 g seedless grapes (red, black and/or white; about 2 cups)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, lemon zest, vanilla extract, shortcrust pastry, eggs, grape, almond

Cooking the dish according to the recipe:

Make the dough: In a food processor, combine the flour, sugar, and salt. Add half the butter and pulse until the mixture resembles coarse meal. Add the remaining butter and chop into pea-sized pieces. Add 1/4 cup ice water and pulse on high until the dough begins to clump but has not yet formed a ball. Place it on a piece of plastic wrap, shape it into a disk, and wrap it. Refrigerate until the dough sets, at least 1 hour or overnight.
Meanwhile, prepare the filling.In a food processor, combine 1/2 cup almonds, 1/4 cup sugar, egg yolk, butter, vanilla extract, and lemon zest and process to form a paste.

Preheat oven to 200°C and line a baking sheet with parchment paper.
On a lightly floured surface, roll the dough into a 12-inch (30-cm) circle. Transfer the dough to the prepared baking sheet. Spread the almond filling over the dough, leaving a 2.5-inch (6-cm) border; top with grapes. Fold the edges of the dough over the fruit by about 2 inches (5 cm), pleating them as needed. Refrigerate for about 30 minutes to firm up.
Lightly beat the egg yolk with 1 tablespoon of water. Brush the dough with the egg mixture. Scatter the remaining 2 tablespoons of almonds throughout the galette, then sprinkle with the remaining 2 tablespoons of sugar. Bake until the crust is golden and the grapes are softened, about 40 minutes. Let the galette cool on the baking sheet.

Categories:

recipe / Summer dishes / Desserts / Fruit desserts / Sweet pies, tarts and casseroles / Food Network - recipes