Mary’s Galette

galette

This galette recipe by Mary Berry is featured in the Season 1 Masterclass: Christmas episode.

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Ingredients

  • 750g ready-made butter puff pastry, chilled
  • plain flour for dusting
  • For the filling
  • 100g unsalted butter, softened
  • 100g caster sugar
  • 1 large free-range egg, plus 1 yolk, at room temperature
  • 100g ground almonds
  • 50g flaked almonds
  • 1 teaspoon almond extract
  • beaten egg, to glaze

Directions

  1. Line a baking sheet with baking parchment. Roll out half the pastry on a lightly floured worktop until slightly thinner than a pound coin. Cut out a round about 23cm in diameter. Set on the lined baking sheet and cover with clingfilm. Roll out the rest of the pastry in the same way and cut a second round. Set this on top of the clingfilm, then cover the whole lot with clingfilm. Chill while making the filling.
  2. Beat the butter until creamy with a wooden spoon or electric mixer. Beat in the sugar, then beat thoroughly until the mixture looks pale and fluffy. Beat the egg with the yolk until just combined, then gradually add to the butter mixture a tablespoon at a time, beating well after each addition. When the mixture is very light in colour and texture gently, stir in the ground almonds, flaked almonds and almond extract. Cover the bowl and chill for 15 to 20 minutes.
  3. When ready to assemble uncover the pastry, and remove the top round and clingfilm. Spoon the filling onto the pastry round on the baking sheet, mounding it slightly in the middle, and leaving a 2cm border uncovered all around the edge.
  4. Brush the pastry border with beaten egg, then gently lay the second pastry round over the filling. Press the edges firmly together to seal. Holding a small knife blade at right angles to the side of the pastry, ‘knock up’ the edge all around by making small indentations in the pastry. Then scallop the edge by pulling the indentations in at 2cm intervals with the back of the knife. Brush the top of the pastry very lightly with beaten egg to glaze and chill for 20 minutes. Meanwhile, preheat the oven to 425F.
  5. Brush the top a second time with the beaten egg glaze, then score a pattern with the tip of a sharp knife. Make a couple of small steam holes in the centre. Bake for 25 to 30 minutes or until the pastry is a golden brown and crisp. Leave to cool slightly before serving.

Tips/Techniques

Note: This recipe contains U.K. measurements and may require conversions to U.S. measurements. It has also not been professionally tested.
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