Strawberry Frangipane Galette

Strawberry Frangipane Galette:  a light butter pastry dough made with spelt flour, a layer of sweet and luscious almond frangipane filling, topped with silky soft, delicious California Strawberries. A wonderful dessert that is not too sweet, light and healthy enough to be your snack or, why not, the show stopper at your next brunch.

[This post is sponsored by California Strawberries. As always, all opinions are our own.  Many thanks to our followers who support the brands that help fuel the passion that makes Sugarlovespices possible.]

Strawberries have always been my favorite fruit, so imagine how happy I was to create a delicious dessert featuring beautiful California Strawberries: a Strawberry Frangipane Galette with butter pastry dough made with spelt flour.

California Strawberries

California Strawberries are in season and readily available right now. You can find them at grocery and natural products stores.

Do you know that California Strawberries are an excellent source of Vitamin C? And that 1 serving of California Strawberries has more Vitamin C than an orange?

For as much as I like citrus fruit, I love strawberries better! Look at them! They are beautiful crimson jewels.

Strawberry Frangipane Galette with butter pastry dough made with spelt flour

I think I’ve posted quite a few galettes recipes on the blog. I can’t help it, I love their rustic beauty. Moreover, to me, there is nothing more delicious than the combination of tender pastry, and sweet slices of fruit. In this case, in between the pastry and the fruit, there is a luscious frangipane filling.

The ingredients for the Galette dough are:

• spelt flour (I used whole spelt)
• cold butter (I used goat butter)
• sugar (I used beet sugar)
• salt
• ice-cold water

The ingredients for the Frangipane are:

• almond flour 
• beet sugar
• salt
• room temperature butter
• small egg
• Bourbon vanilla powder

The ingredients for the Filling are:

• California Strawberries
• beet sugar
• vanilla extract

Spelt flour pastry dough:

Spelt flour is possibly my favorite flour to use. Spelt is an ancient grain that has been used in Europe for over 300 years. It is a subspecies of wheat, so it is not used in gluten-free diets. Being a whole grain, it is an important source of carbs, protein, fiber and essential nutrients like iron and zinc. Spelt flour gives baked goods a nuttier flavor and a light and crumbly texture. 

The dough comes together fast in the food processor. Then, it’s just a matter of dividing it into two balls. I used one for this recipe and froze the other wrapped in plastic for later use.

The Frangipane

Frangipane is an almond cream, flavored with just a hint of vanilla, which adds richness to any desserts. The cream can be used in many different ways, including a filling for tarts, cakes, and pastries. 

The recipe is simple and can be made in the food processor, standing mixer, or by hand, just adding all the ingredients at once. It can also be made ahead of time and kept in the fridge for a couple of days.

The Strawberries

These California Strawberries are beautiful. Perfect to snack on, sweet, juicy, and delicious. As a matter of fact, I try to snack on 8 California Strawberries a day. A serving of 8 California Strawberries is only 50 calories. Go figure!

They are going to shine in this Strawberry Frangipane Galette. 

After I washed them and hulled them, I sliced them, put them in a bowl with sugar and vanilla. If you let them rest for at least 30 minutes, they are going to release wonderful sweet juices that you can drizzle on the galette after it’s baked.

It’s time to assemble the Strawberry Frangipane Galette

1. Roll out your dough on a piece of floured parchment paper so you don’t have to move it after. Roll it out into an 11-12-inch round. Then, carefully transfer the parchment with the rolled dough on the baking sheet. 
2. Spoon the frangipane into the center leaving a 1-inch border.
3. Arrange the strawberries (reserve the juices) onto the frangipane layer.
4. Gently (it’s very delicate) fold the edges of the dough over the fruit and press to seal. 

     5. Brush the dough with an egg wash and sprinkle with some muscovado sugar.

     6. Bake for about 30-35 minutes or until the crust is golden brown.

Here it is. The Strawberry Frangipane Galette  in all its beauty.

Look at that wonderful golden crust. This to me means delicious. And those plump, juicy, and ever so naturally sweet strawberries are enticing me to slice it and try it.

Best part, time to taste!

The first thing that you’re hit with is the delicateness of the crust. It has this backdrop of buttery nuttiness balanced with a tenderness that is surreal. The crust is beautifully enhanced by the frangipane which comes in slightly and subtly with its moistness and richness. This duo is the perfect foundation for the star of the show, the strawberries. Bright, lively, and just sweet enough to harmonize everything in this galette. And that was only the first bite.

If you want to take it over the top, serve it with a good quality ice cream. We chose salted caramel from a local artisanal ice cream shop and couldn’t be happier.

Warning: table may go quiet during this dessert. Watch as your guests take their first bite and their lips close and a smile appears as they truly enjoy the play of texture and flavor.

Song of the day: Counting Stars – One Republic

Strawberry Frangipane Galette

★★★★★

5 from 14 reviews

• Author: Nicoletta
• Prep Time: 2 hours 30 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 5 minutes
• Yield: 8 servings 1x
• Category: Dessert, Cakes
• Method: Baking

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Description

Strawberry Frangipane Galette:  a light butter pastry dough made with spelt flour, a layer of sweet and luscious almond frangipane filling, topped with silky soft, delicious California Strawberries. A wonderful dessert that is not too sweet, light and healthy enough to be your snack or, why not, the show stopper at your next brunch.

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Ingredients

For the butter pastry dough (makes two galettes):

• 2 1/2 cups spelt flour
• 1 cup (2 sticks; 226 g) cold, unsalted butter, cubed
• 1 tsp beet sugar
• 1/2 tsp salt
• 3 to 4 Tbsp ice-cold water

For the Frangipane (for 1 galette):

• 1/2 cup (64 g) almond flour
• 2 Tbsp beet sugar
• pinch of salt
• 2 Tbsp unsalted butter, at room temperature
• 1 small egg
• 2 tsp Madagascar Bourbon vanilla powder

For the Filling (for 1 galette):

• 400 g California Strawberries, washed and sliced or quartered
• 1 Tbsp beet sugar
• 1 tsp vanilla extract

For the Egg Wash:

• 1 small egg
• 1 tsp half & half cream (or milk, or water)

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Instructions

For the butter pastry dough (makes two galettes):

1. In a food processor, combine the flour, beet sugar, and salt. Pulse a few times to blend.
2. Add the cold cubed butter over the dry ingredients. Pulse until the mixture resembles small peas, about 6-7 pulses.
3. Add the ice-cold water, 1 tablespoon at a time, pulsing after each addition, until the dough starts to come together but will still be crumbly.
4. Turn the dough out onto a work surface or a bowl, and press it together to form a ball. Don’t wash the food processor, you are going to use it to make the frangipane.
5. Divide the dough into 2 equal portions (I used a scale) and flatten each into a disk. Wrap each in plastic wrap and refrigerate for 2 hours to chill and firm the dough. At this point, I freeze one of the balls for later use.

For the Frangipane (for 1 galette):

1.  In the food processor, combine almond flour, beet sugar, salt, room temperature butter, and egg. Pulse until combined, then add the vanilla powder, or extract. Purée until smooth.

For the Filling (for 1 galette):

1. Wash, hull, and slice the California Strawberries, or quarter them.
2. In a medium bowl, add the sliced strawberries. Sprinkle with beet sugar and vanilla. Stir and let macerate to release some beautiful juices.

Assemble:

1. Preheat the oven to 400° F (200° C) and have a large baking sheet ready.
2. Lightly flour a large piece of parchment paper and your rolling pin. Place the dough in the center of the parchment and start rolling out the dough from the center outward.
3. Roll out the dough into an 11-12-inch round, lightly sprinkling the dough and the rolling pin with flour to prevent the dough from sticking.
4. Carefully transfer the parchment with the rolled dough on the baking sheet.
5. Spoon the frangipane into the center leaving a 1-inch border.
6. Arrange the strawberries (reserve the juices) onto the frangipane layer.
7. Gently fold the edges of the dough over the fruit and press to seal. Brush the dough with an egg wash and sprinkle with some muscovado sugar.
8. Bake for about 30-35 minutes or until the crust is golden brown.
9. Remove pan from the oven and let rest on a cooling rack for 5 to 10 minutes or until cool enough to handle. Grab the edges of the parchment paper and slide to a cooling rack to cool further or to a cutting board to serve. Drizzle the reserved strawberry juices over the baked galette.
10. Cut into wedges. Serve on its own or with ice cream (we served it with salted caramel ice cream).

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Notes

The prep time includes the 2 hours resting time for the dough in the fridge. You can make the frangipane and prepare the strawberries in the meantime.

If your frangipane is in the fridge, take it out some time before use, so it softens and it is easier to spread.

The butter pastry dough recipe makes enough for two galettes. Make the dough, divide into two balls, use one to make this galette. Wrap the other one in plastic and set it in the freezer for later use.

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