Berry Almond Galette
Serving size is so subjective isn't it? When it comes to desserts at least. I mean, this was soooo good I had to play hard ball and walk away as I could have just kept going. It is SO good.
The fun thing about a galette is that it is meant to be rustic and family friendly. You just should want to tuck in with a couple of forks, no plates, just have at it. Which is pretty much what happened. It was gone in a flash. The pastry is quite delicate, so you do need to be a little bit gentle prior to it cooking, as you do need it to cradle the filling.
Frozen berries are completely acceptable. Especially in winter of course. Other fillings that would work well would be any stone fruit. The flowers for decoration are purely that, but how cute are they? Then get ready with some double cream, ice cream or mascarpone. All good options. Bon Appetit.
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Need
-
The Pastry
- 100 Grams almonds roasted
- 40 Grams raw caster sugar BUY
- 110 Grams butter BUY
- 220 Grams bakers or strong flour
- 2 egg yolks
- 1 Teaspoon ground cinnamon
- 1 Teaspoon vanilla bean paste BUY
- 1 Pinch pink salt flakes BUY
-
The Filling
- 200 Grams frozen raspberries
- 200 Grams fresh strawberries, halved
- 40 Grams almonds flaked
- 40 Grams raw caster sugar BUY
- a few mint leaves and dried flowers to garnish
Do
- 1
Preheat oven to 180°C.
- 2
Line an oven tray with baking paper.
- 3
To make the pastry, place toasted almonds and sugar into the Thermomix bowl and mill 10 sec/speed 10.
- 4
Add butter, flour, egg yolk, cinnamon, vanilla and salt and blend 15 sec/speed 7 until mixture forms a crumbly dough. Turn out onto Silpat mat and bring together with hands to form a disc.
- 5
Sprinkle some flour onto the baking paper paper and place dough on it. Roll out into a large circle. Place the berries in the middle and sprinkle with filling sugar.
- 6
Using the baking paper, lift up the dough and fold it up and over around the berries to form a crust. Press slivered almonds onto the sides of the Galette and sprinkle with more sugar.
- 7
Bake for 25-35 minutes, or until pastry is fragrant and the centre is bubbling. Garnish with fresh mint leaves and flowers and serve with heaps of double cream, ice cream or mascarpone.
More
Serve with ice cream or whipped cream.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
