September 08, 2013
Have I mentioned that in Berlin there are many organic and vege stores? Whenever I go to one, I spot ingredients with existence of which I was not familiar. Like a soy flour, did you know that there is something like it? It always makes me curious and of course I wanted to bake something as fast as possible. I chose galette, as it’s easy, delicious, I like to eat something sweet in the morning and it goes well with coffee. Plus you can freeze the dough for few days, and Mr T is back tomorrow, so he can have some as well.
I make it from time to time and I always prepare the dough the night before. This way in the morning the only thing left is to roll it, top with ingredients and bake. Perfect time for shower and make up.
Soy flour made the taste interesting. I think I prefer the version with a regular flour, but this is an individual choice. It’s always good to experiment.
You will need for galette (5-6):
- 1 & 1/4 cup soy flour (regular is fine as well)
- 1/2 tsp salt
- 1 tsp sugar
- 120g butter, cold, cut in small cubes
- 3 tbsp cold water
For the filling:
- 1 cup almonds, cut
- 1/2 cup sugar
- pinch of salt
- 1 big egg
- 1 tbsp milk
- frozen berries
- 1 egg, wiped
- sugar for sprinkling
Put all the ingredients into the bowl and knead it with hand. Form a ball, wrap in a silver or foil and place in a fridge for at least 2 hours or overnight.
Grind almonds with 2 tablespoons of sugar in a blender, then combine it in a bowl with egg, salt, rest of sugar and milk.
Divide the dough into 5-6 equal parts (or less if you like it bigger). Dust a surface of your table with a flour and form a round flat shape out of each piece. Transfer it on a baking paper and start to organize the filling. First spread 2 tablespoons of an almond mix on each of them, but live about 1 cm on the edge free. Then place berries in the center and fold the edges of the dough, so it will keep the filling inside. Brush the edges of your galette with an egg and sprinkle with a sugar.
Preheat the oven to 160*C and bake for about 50 minutes. Let it cool for around 30 minutes.