boysenberry frangipane galette
skiing rest day, August 2023
ingredients
galette base
85g whole wheat flour
3g caster sugar
62g butter, cold
30g greek yoghurt
about 20g cold water
frangipane
makes twice the amount required
38g caster sugar
zest of 1 lemon
38g butter, softened
1 egg
38g almond meal
1 tsp vanilla paste
dash almond extract
pinch salt
boysenberry filling
1.5 cups (about 180g) boysenberries
juice of half a lemon
10g caster sugar
1 tsp cornstarch
method
preheat oven to 200°C
galette base
in a medium bowl, add the flour (85g), caster sugar (3g), and cold butter (62g) and rub together with your fingertips until the butter pieces are about pea sized
mix in the greek yoghurt (30g), and cold water as required, to just bring the dough together into one mass
press the dough into a rough circle shape, wrap in baking paper and tuck in the fridge while you prepare the frangipane filling
frangipane
much like the croissant filling here, zest the lemon into a bowl with the caster sugar (38g) and rub together with your fingers
add the butter (38g), and cream until light and fluffy
add the egg (1), almond meal (38g), salt (pinch), vanilla (1 tsp) and almond essence (a dash) and mix to combine
refrigerate while you prepare the berry filling
boysenberry filling
in a medium bowl, toss the boysenberries (1.5 cups) together with the caster sugar (10g), and cornstarch (1 tsp)
juice half the lemon over the berry mixture and set aside
assembly
remove the galette dough from the fridge, unfold the baking paper and roll out the galette dough to a rough circle about 10 inches diameter and 5mm thick
transfer the dough to a baking tray
spoon the frangipane over the middle of the dough, leaving a 1.5 inch border (you will have leftover frangipane, keeps for 2 days in the fridge)
press the berries into the frangipane and pour over the juices
fold up the galette borders
optional: sprinkle demerara sugar over the pastry before baking
bake for 20-25 minutes or until the filling is cooked through and the pastry is golden brown
cool for 15 minutes to let the filling settle before serving in 4 little slices, with optional vanilla ice cream on top
variations
any other fruit: substitute any other berries you can get your hands on (fresh or frozen) for the boysenberries. would also be fantastic with stonefruit (apricots, plums, peaches, etc.) or apples, pears, or rhubarb. adjust the sugar accordingly.
if you have a food processor, blending pistachios and using pistachio meal in place of the almond flour would be delightful, particularly with orange zest and fresh apricot filling
hazelnut meal and rhubarb would also go well together