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Galette is a term used in French cuisine to refer to various types of crispy flat cakes, usually with a fruit filling and dough folded over the sides to form a flat disc-shaped pie. This can be a bit confusing as the word is also used in the North of France to describe a tasty pancake which is usually made with buckwheat flour. The pancakes described here are the first.
It is advisable to ensure that the pancake is always tight and compact so that it does not unfold or deform during cooking.
I particularly like the frangipane as a garnish. It is an almond-flavored pastry cream, generally made from ground almonds. It goes well with many stone fruits: apricots go very well with anything made from almonds. You can add a drop of almond essence to the frangipane to enhance the flavor if you wish.
The apple cake uses puff pastry instead of shortcrust pastry, which adds lightness to the pie. You can experiment with your toppings with either type of dough. The patties are fairly free-form once your baking recipe is correct. At this time of year, the berries are especially juicy and are excellent in all kinds of cakes.
Plum and frangipane pancake
Frangipane is a sweet almond custard as a delicious filling.
Ingredients
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For the pastry:
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225g flour
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1 pinch of salt
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140 g cold butter, cut into cubes
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55g caster sugar
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1 egg, lightly beaten
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For the filling:
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50g soft butter
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40g of muscovado sugar
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1 egg
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100g ground almonds
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6 – 8 plums, pitted and sliced
Method
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Mix the flour and salt together and rub the cold butter until it looks like coarse breadcrumbs. Do not over mix.
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Stir the sugar into the egg, mix lightly until it begins to dissolve. Add it to the flour with a fork. Gather everything with your hands then let the dough rest for an hour in the refrigerator or overnight.
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Preheat the oven to 180 ° C and line a large, flat baking sheet with parchment paper.
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Roll the dough into a large disc and place it on the prepared baking sheet.
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To make the frangipane, beat the sugar and butter until pale and fluffy. Add the egg then add the ground almonds until blended. Spread it over the dough, leaving about three inches on each side. Fold the sides of the pastry sheet so that they lightly cover the sides of the apple. Pinch them tightly together to prevent the dough from opening during baking.
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Bake for about 30 minutes until the pastry is golden brown. Let cool on the pan until it is cool enough to handle, then slide it gently onto a wire rack to cool completely.
Puff pastry cake with apples
This recipe uses puff pastry instead of shortcrust pastry, which adds lightness to the pie.
Ingredients
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3 large cooking apples, peeled, cored and very thinly sliced
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1 tablespoon of golden raisins
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40g of muscovado sugar
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1 teaspoon of cinnamon
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2 teaspoons of vanilla
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2 tablespoons of melted butter
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a large sheet of puff pastry or two pressed together – about 500g
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1 egg yolk
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1/2 tablespoon of golden powdered sugar
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½ tablespoon of sliced ​​almonds
Method
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Preheat your oven to 200 ° C and line a large, flat baking sheet with parchment paper.
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Mix the apple slices and raisins in the muscovado sugar, cinnamon, vanilla and melted butter. Place the puff pastry on the baking sheet. Arrange the apple slices in circles from the inside to the outside, leaving about three inches on each side.
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Fold the sides of the pastry sheet so that they lightly cover the sides of the apple. Pinch them tightly together to prevent the dough from opening during baking.
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Brush exposed dough with egg yolk and sprinkle with golden powdered sugar. Sprinkle the whole galette with slivered almonds.
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Bake for 25-30 until the pastry is crispy and golden. Let cool on the pan until it is cool enough to handle, then slide it gently onto a wire rack to cool completely.
Red berry cake
The berries are particularly juicy and are excellent in all kinds of cakes.
Ingredients
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For the pastry:
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225g flour
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1 pinch of salt
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140 g cold butter, cut into cubes
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55g caster sugar
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1 egg, lightly beaten
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For the filling:
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120g raspberries
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120g strawberries
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120g blackberries
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zest of 2 oranges
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½ tablespoon of cornstarch, sifted
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10g muscovado sugar
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Decorate:
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1 egg yolk
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1/2 tablespoon of golden powdered sugar
Method
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Mix the flour and salt together and rub the cold butter until it looks like coarse breadcrumbs. Do not over mix.
-
Stir the sugar into the egg, mix lightly until it begins to dissolve. Add it to the flour with a fork. Gather everything with your hands then let the dough rest for an hour in the refrigerator or overnight.
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Preheat the oven to 180 ° C and line a large, flat baking sheet with parchment paper.
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Roll the dough into a large disc.
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Combine the berries in the zest, cornstarch and sugar. Spread it in the center of the dough, leaving about 3 inches all around. Fold the sides of the pastry sheet so that they lightly cover the berries. Pinch the dough well to prevent it from opening during cooking. Brush exposed dough with egg yolk and sprinkle with golden powdered sugar.
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Bake for about 30 minutes until the pastry is golden brown. Let cool on the pan until it is cool enough to handle, then slide it gently onto a wire rack to cool completely.
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