As you know, I’m a big fan of French Galette. It’s quick, easy and versatile. A galette is a French pastry similar to a tart or a pie, it’s essentially pastry dough wrapped over a filling.
These crunchy edges, they are absolutely delicious. You can create thousands and thousands of different fillings from seasonal fruits and berries to veggies, cheese, fish or even meat for
I found a box of blueberry leftovers in my fridge. A few weeks ago we picked a few kilos of sweet and juicy blueberry from PYO farm. Blueberry is a nice filling for tarts and galettes, but I wanted something more, such as this next level blueberry galette enriched with almond pastry cream.
Frangipane, also know as frangipani in Italian and crème frangipane in French is an almond pastry cream. The almond flour base is enriched with sugar, butter, and eggs. This makes a soft, spreadable cream that’s used almost exclusively as a filling for pastries like fruit tarts and croissants.
I like to add some almond extract for luxury marzipan flavour. Amaretto liqueur will work great too.
I use yoghurt for my pastry shell. Yoghurt replaces part of the usual butter in this pie crust, less fat but more taste.
I’m obsessed with yoghurt since I read Samin Nosrat book about a year ago. I’m trying to incorporate creamy tangy yoghurt, rich in calcium and probiotics into almost all my dishes. I noticed that the yoghurt perfectly paired with rice and couscous dishes, curries, soups, stews, and sweet roasted veggies like carrot, kumara and pumpkin. It could be a nice base for salad dressings, dips and even cheese. And yes, yoghurt work great in pastries, desserts and smoothies. So everything is better with creamy tangy yoghurt, Samin, you are absolutely right!
BTW coconut yoghurt is delicious too.
Ingredients
4 small galettes or 2 regular size galettes
- 1 cup all-purpose flour
- 1/2 cup almond flour
- pinch of salt
- 50g very cold butter, grated
- 1/2 cup cold plain Greek-style yoghurt
Frangipane:
- 100g almond flour
- 50 g sugar
- 1 large egg
- 30g softened butter
- 1/2 teaspoon Almond extract
Blueberry filling:
- 2 cups fresh blueberry
- 1 Tbsp sugar
- 1 Tbsp corn starch
+ milk for brushing the crust, sugar for dusting and sliced almonds to garnish
To Serve:
vanilla ice cream or Chantilly cream
Directions
- Sift all purpose flour and almond flour with a pinch of salt. Add very cold grated into small crumbs butter (from the freezer), mix briefly using the hands until the mixture resembles fine crumbs.
Add yoghurt and mix using your hands until no dry flour remains and the dough just begins to collect in clumps. Continue to mix until the dough starts to come together in a coarse ball. Add 1-2 tbsp of water or yoghurt if the dough too dry. Wrap the dough tightly in plastic and refrigerate for at least 1 hour before rolling and baking. - To make the frangipane, beat the butter and sugar. Slowly beat in the egg, then add the almond extract before folding in the almond flour.
- Preheat the oven up to 180C (350F).
- In a mixing bowl combine blueberries, sugar, and cornstarch. Mix it gently.
- Divide the dough into four equal parts. Roll a ball of galette dough onto a floured surface into the round. Transfer to a parchment paper-lined baking sheet. Spread frangipane in the centre of the dough leaving about 3 cm from edges, arranging blueberry filling on top. Fold edge of dough over fruit filling. Brush galette crust with milk, sprinkle with sugar and sliced almond.
- Bake until crust is golden brown, for about 30-35 for small galette or 35 to 40 minutes for regular size. Transfer the parchment with the galette on it to a wire rack and cool completely. Enjoy galette with a dollop of ice-cream or whipped cream.
Tip: You can also prepare the dough for galette and frangipane in advance and store it in the fridge up to three days.
