Rye frangipane galette with seasonal fruit

Name: Rye frangipane galette with seasonal fruit
Cuisine: European, Mediterranean, French
Ingredients: 185g rye flour; 110g salted butter (cubed, and cold); 3g salt (a pinch); 3g sugar (a pinch); 30g cool water; 1 egg; 70g white sugar; 50g salted butter (cubed, room temperature); 70g almond meal; 50g white flour; Nectarines, strawberries, pears, peaches

10 steps

The recipe I am sharing with you in this newsletter isn’t actually for bread. It is for a type of galette. Galettes have intrigued me ever since I first discovered them a few years ago. So wonderfully simple, yet surprisingly difficult to do really, really well. Similar to bread, in a way. I would argue that it’s easier to get a really good loaf of bread but many of you will probably disagree with me there. Anyway, I have been baking many variations of this recipe, but this one with the rye base has been my favourite so far so I wanted to share it with you. I hope you enjoy it!

Updated at: Thu, 17 Aug 2023 02:56:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories362 kcal (18%)

Total Fat22 g (31%)

Carbs37.3 g (14%)

Sugars13.3 g (15%)

Protein6.4 g (13%)

Sodium282.6 mg (14%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

Step 1

Begin making the dough by mixing together the rye, salt, and sugar. Then add the butter chunks and water (you can add a tiny bit more if you need). Use your hands to mix together into a flaky dough. You can leave some chunks of butter, about the size of a pea is ok. I squish most of the butter chunks together with my fingers to help them break down a bit and mix with the flour. You can tip the mixture onto the counter and push it together using your hands to help it come together more. Try to work relatively quickly so that the butter doesn’t melt too much.

Step 2

Once your ingredients are combined into a chunky (not smooth) dough ball, wrap the ball with glad wrap and place it into the fridge. Leave it for at least one hour.

Step 3

While the dough is in the fridge make the frangipane by simply mixing everything (egg, butter, sugar, almond meal and flour) together in a bowl until it becomes smooth. Then you can place it covered in the fridge until the dough is ready to be taken out of the fridge.

Step 4

Preheat the oven to 190 C (374 F).

Step 5

Prepare your fruit by washing it and cutting it into thin slices. If you’re using strawberries you can just cut them in half. Some people like to coat their fruit with sugar before adding it to the galette but I’ve been skipping this step and adding the fruit to the tart without any sugar, and it’s been coming out really nicely. But you might like to add some extra sweetness, in which case brown sugar is a nice option.

Step 6

Get your dough and your frangipane out of the fridge. Leave the dough for a couple of minutes so it softens a little. Take a piece of parchment paper and lightly flour and roll the dough out into a circle about the same size as the oven tray. It doesn’t need to be a perfect circle. And the dough can be a little crumbly, that’s ok. Try to roll it as thin as you can, without it breaking – about half a cm (ish) thick. The thinner you can get it, the better.

Step 7

Take your frangipane and spread it out over the dough leaving about 1cm of space at the edges.

Step 8

Layer your fruit over the top of the tart, covering the frangipane (if you don’t have enough fruit and some frangipane is still visible that’s okay too - for the one in the picture above I used one punnet of strawberries and 1 nectarine but next time I’ll endeavour to have more fruit). Then fold in the edges of the dough towards the centre to create a little crust.

Step 9

Bake at 190 C for 50 minutes or until the edges are golden brown.

Step 10