In the October issue of Santé you will find a recipe for a delicious almond galette with cherries. Make this dough a day before making the galette.
Ingredients
For 2 galettes of 23 cm Ø or 16 galettes of 10 cm Ø
Preparation
In a bowl, whisk together the flour, almonds, sugar and salt. Add the cubes of butter. Gently mix the cubes of butter into the flour mixture with your hands so that they are well covered. Using your fingertips, rub the flour mixture and butter together until you have a gritty mixture that still contains bits of butter. Work quickly to keep the butter cold. In a bowl, whisk together the ice-cold water and cream. Divide this mixture over the dough and mix gently with a fork. Work the dough again with your fingertips until it forms a whole and you no longer see any dry flour grains. Don't knead for too long. The dough is kneaded enough when you can squeeze it into a cohesive ball that won't fall apart.
Divide the dough into two portions and press each into a disk. Wrap each dough disc with plastic wrap and place in the fridge for at least 1 hour, preferably overnight. Wrapped in a double layer of plastic wrap, galette dough can be stored in the fridge for two days or in the freezer for two months.
The recipe for the almond galette with cherries can be found in the October issue of Santé from September 4.
This recipe is from The French Cooking Atelier – Recipes, Techniques, and Stories from a French Cooking School. €39.99 via Bol.com.
Text:Marjorie Taylor and Kendall Smith Franchini | Image:Anson Smart
