Grape Galette with Almond Cream - flour

Method

• Make the crust: Pulse the flour, sugar and salt in a food processor.
• Add half of the butter and pulse until the mixture looks like coarse meal.
• Add the remaining butter and pulse into pea-size pieces.
• Add 1/4 cup ice water and pulse until the dough clumps together but has not yet formed a ball.
• Turn out the dough onto a piece of plastic wrap; press into a disk and wrap.
• Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the filling: Pulse 1/2 cup almonds, 1/4 cup sugar, the egg yolk, butter, vanilla and lemon zest in a food processor to make a paste.
• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Roll out the dough into a 12-inch round on a lightly floured surface.
• Transfer the dough to the prepared baking sheet.
• Spread the almond filling over the dough, leaving a 2 1/2-inch border; top with the grapes.
• Fold the edge of the dough over the fruit by about 2 inches, pleating as needed.
• Refrigerate until firm, 30 minutes.
• Lightly beat the egg yolk with 1 tablespoon water.
• Brush the dough with the egg wash. Scatter the remaining 2 tablespoons almonds all over the galette, then sprinkle with the remaining 2 tablespoons sugar.
• Bake until the crust is golden brown and the grapes are softened, about 40 minutes.
• Let cool on the baking sheet.
• Photograph by Con Poulos