STRAWBERRY AND PISTACHIO GALETTE
With a double filling of homemade strawberry compote sitting on top of a layer pistachio frangipane, this elegant galette is a perfect way to showcase ripe summer berries. It is a bit more demanding to make than many other galettes, but you can do it in stages, making the dough, the compote and the frangipane a few days ahead, then bake on the same day as you plan to serve it so the pastry stays delightfully crisp. And if you miss strawberry season, make this with raspberries, blackberries or blueberries, adjusting the sugar in the compote to match the sweetness of the fruit (taste and add more sugar for sour fruit, less sugar for sweeter fruit).
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 2h30m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Make the dough: In a food processor, pulse to combine flour, salt and sugar. Add butter and cream cheese and pulse until lima-bean-size pieces form. Drizzle in lemon juice and 3 tablespoons/45 milliliters ice water, then pulse just until dough comes together, adding another tablespoon/15 milliliters of water if dough looks dry. Pat into a disc, wrap in plastic, and chill at least 1 hour and up to 3 days.
- Make the strawberry compote: Combine approximately 2/3 of the strawberries in a small pot with the lemon juice and 1 to 2 tablespoons granulated sugar to taste, depending on sweetness of the berries. Cook over medium heat until strawberries start to break down and juices are thick and syrupy, about 12 minutes. Let cool. Compote can be made up to 5 days ahead and stored in the refrigerator.
- Make the frangipane: In a food processor, process 3/4 cup/100 grams shelled raw pistachios and remaining 1/2 cup/100 grams sugar until finely ground. Add butter; pulse until combined, then add 2 eggs, the brandy, the lemon zest and the almond extract (if using), and pulse until smooth.
- Heat oven to 375 degrees. Dust a work surface with flour. Roll out dough to a 16-inch circle (it will be just slightly thicker than 1/8-inch), then transfer to parchment-lined baking sheet.
- Leaving a 3-inch border around the edges, spread the frangipane filling evenly over dough. Using a slotted spoon, dollop strawberry compote over frangipane, spreading any syrup gently so the compote and frangipane remain in separate layers, then fold dough edges up over the filling. About 6 to 8 inches of the filling should be exposed.
- In a small bowl, whisk remaining egg with 1 tablespoon cold water, then brush over the dough. Sprinkle with turbinado sugar and chopped pistachios. Bake until edges are deeply golden, 40 to 50 minutes. Transfer to a wire rack to cool completely. To serve, top with remaining halved strawberries and dust with confectioners' sugar.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 12 grams, Carbohydrate 36 grams, Fat 31 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 17 grams, Sodium 214 milligrams, Sugar 15 grams, TransFat 1 gram
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Football Football
[email protected]This galette is on my to-bake list!
Lee Moulton
[email protected]I'm not a big fan of galettes, but this one looks really good.
Primo_718
[email protected]This recipe seems a bit complicated, but I'm up for a challenge.
Lucky Nathaniel
[email protected]I'm not sure if I have all the ingredients for this galette, but I'm going to see what I can find.
Hafiz saleh Muhammad
[email protected]This galette looks so delicious! I'm definitely going to try it.
Bruno Reynozzo
[email protected]I can't wait to try this recipe with other fruits, like blueberries or peaches.
Jason Holbrook
[email protected]This galette is a great way to use up leftover strawberries.
Ramin Sarkar
[email protected]I added a dollop of whipped cream to my slice of galette, and it was heavenly.
Wong
[email protected]I made this galette with raspberries instead of strawberries, and it was still delicious.
Haxo
[email protected]I'm not a big fan of strawberries, but I loved this galette. The pistachios really make it.
Oronfor Terisan
[email protected]This galette is the perfect balance of sweet and tart. I love it!
Susan Tosh Reid
[email protected]I'm so glad I tried this recipe. It's a keeper!
Afghanistanvs Pakistan
[email protected]This galette is a work of art! It's so beautiful and delicious.
Budhiran Sardar
[email protected]I can't wait to make this galette again. It's the perfect dessert for any occasion.
Lucy
[email protected]This is my new favorite summer dessert. It's light and refreshing, and the flavors are amazing.
Candyce Chavis
[email protected]I made this galette for a party, and it was a huge success. Everyone loved it!
Jane Tharratt
[email protected]I used fresh strawberries from my garden, and they were perfect in this galette. The pistachios added a nice crunch and flavor.
Sultani Ghani
[email protected]This galette was so easy to make, and it turned out beautifully. I'm not a very experienced baker, but I was able to follow the recipe easily.
Rita Godwin
[email protected]I loved the combination of sweet strawberries and nutty pistachios in this galette. It was a refreshing and delicious summer dessert.
King Asankoma
[email protected]This strawberry and pistachio galette was a huge hit with my family! The flavors were perfectly balanced, and the crust was flaky and delicious.