Open-faced galette of summer berries in an almond crust, offering sweet-tart flavor and a crisp, buttery bite.
# What You’ll Need:
→ Almond crust
01 - 1 1/4 cups all-purpose flour
02 - 3/4 cup almond flour
03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon fine salt
05 - 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
06 - 1 large egg yolk
07 - 3 to 4 tablespoons ice water, as needed
→ Berry filling
08 - 3 cups mixed summer berries (strawberries, blueberries, raspberries, blackberries)
09 - 1/4 cup granulated sugar
10 - 1 tablespoon cornstarch
11 - 1 teaspoon lemon zest
12 - 1 tablespoon fresh lemon juice
13 - 1 teaspoon pure vanilla extract
→ Assembly
14 - 1 large egg, beaten (egg wash)
15 - 1 tablespoon sliced almonds (optional)
16 - 1 tablespoon coarse sugar (optional)
# Step-by-Step Guide:
01 - In a large bowl combine the all-purpose flour, almond flour, granulated sugar and salt. Cut the cold butter into the dry ingredients with a pastry blender or two forks until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Add the egg yolk and 3 tablespoons ice water; gently mix until the dough just begins to hold together, adding the remaining tablespoon of water only if necessary. Form into a 6-inch disk, wrap, and chill in the refrigerator for at least 30 minutes.
02 - In a medium bowl gently toss the berries with the granulated sugar, cornstarch, lemon zest, lemon juice and vanilla until evenly coated. Let rest briefly to allow the cornstarch to hydrate.
03 - Preheat the oven to 400°F. On a lightly floured surface roll the chilled dough into a 12-inch circle about 1/4 inch thick. Transfer the dough to a parchment-lined baking sheet, easing the dough onto the paper so it retains the circular shape.
04 - Mound the berry mixture in the center of the dough, leaving a 2-inch border all around. Fold the border up over the filling, pleating the dough as needed to create an even edge and expose the center of the berries.
05 - Brush the exposed dough with the beaten egg and sprinkle the edge with sliced almonds and coarse sugar if using. This adds color and a crunchy finish.
06 - Bake on the middle rack for 35 to 40 minutes, until the crust is deep golden and the filling is bubbling. Remove from the oven and transfer to a wire rack. Let cool for 15 minutes before slicing and serving warm or at room temperature.
