4 ways with FRUITY GALETTES

Making puff pastry at home is easier than you think - our technique is quick and results in the flakiest texture that pairs perfectly with the sweetness of frangipane

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Galette pastry & frangipane

PREP + COOK TIME
1 HOUR 30 MINUTES
(+ REFRIGERATION)
SERVES 12

Make the rough puff pastry and frangipane here as the base, then create a fruit galette by choosing from the four toppings and right and overleaf.

1 egg, beaten lightly
Fruit galette topping of choice

ROUGH PUFF PASTRY
1⅔ cups (250g) plain flour
½ teaspoon fine salt
250g cold butter, chopped
½ cup (125ml) chilled water

FRANGIPANE
1 cup (160g) natural almonds
½ cup (110g) caster sugar
¼ cup (35g) plain flour
80g unsalted butter, softened
1 egg

1 To make the rough puff pastry, place flour and salt in a food processor. Add butter and stir with a spoon in the bowl to coat butter pieces in flour. Using the pulse button, pulse until butter is roughly mixed and formed into pea-sized pieces. Add chilled water and pulse four times or until just mixed. Turn dough onto a work surface and knead gently until smooth. Wrap in cling film and refrigerate for 30 minutes.