Ingredients for Galette
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How to Make Galette
- Soften 1 cup (2 sticks) of unsalted butter at room temperature.
- Add ¾ cup granulated sugar to the softened butter.
- Beat the butter and sugar together until light and fluffy using an electric mixer.
- Add 2 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 1 ½ cups almond powder, ¼ teaspoon salt, 2 ½ cups all-purpose flour, and 1 teaspoon vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a large circle (approximately 12 inches in diameter). Transfer to a baking sheet.
- Spread the frangipane (almond cream filling – see separate recipe below) evenly over the center of the dough circle, leaving a 2-inch border.
- Carefully place a fève (ceramic trinket, typically a small figurine) into the frangipane.
- Roll out the second half of the dough into a slightly smaller circle.
- Gently place the second circle of dough over the frangipane, pressing the edges to seal. Crimp the edges decoratively using your fingers or a fork.
- Brush the top of the galette with 1 egg yolk beaten with 1 tablespoon of water.
- Use a sharp knife to create a decorative design on the top of the galette.
- Bake in a preheated oven at 375°F (190°C) for 30-45 minutes, or until the crust is golden brown and the filling is set.
- Let cool slightly before serving. Enjoy the tradition of finding the fève and crowning the lucky recipient 'King' or 'Queen'!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
104g
Fat
121g
Carbs
24g
