Featured in the October issue of Santé magazine, this versatile dough forms the foundation for a delectable almond galette with cherries. As seasoned bakers from The French Cooking Atelier know, chilling it overnight yields the flakiest results.
Ingredients
For 2 galettes of 23 cm Ø or 16 galettes of 10 cm Ø
Preparation
In a large bowl, whisk together the flour, ground almonds, sugar, and fleur de sel. Add the cold butter cubes and gently toss to coat. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs with visible butter pieces—work swiftly to keep everything chilled. In a separate bowl, combine the ice-cold water and crème fraîche. Drizzle this over the flour mixture and stir gently with a fork. Continue mixing with your fingertips until the dough comes together into a cohesive mass, with no dry flour remaining. Avoid overworking; it's ready when it forms a ball that holds without crumbling.
Divide the dough into two portions, shape each into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour—or ideally overnight. For longer storage, double-wrap and keep in the fridge for up to 2 days or freeze for 2 months.
The full almond galette with cherries recipe appears in the October issue of Santé, available from September 4.
This recipe is adapted 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 | Images: Anson Smart
