Galette s nadjevom od višanja i badema/Cherry Frangipane Galettes

Please, scroll down for recipe in English

Ako još niste probali Galette, proljeće je pravo vrijeme da odaberete svoj omiljeni nadjev i napravite savršeno hrskavo tijesto. Meni se posebno svidila kombinacija s pastom od badema koja ide ispod hrpice voća, a koja apsorbira voćne sokove tijekom pečenja i Galettama daje poseban okus!

Ono što najviše volim kod Galetta, jest njihovo prekrasno tijesto koje možete savijati, a poseban čar je u tome što ispadne savršeno ma kako ga savili. Što je neravnije, to mi je draže!

Budući da je priroda kod nas u punom cvatu, na svakom koraku se mogu vidjeti male tratinčice, a sunce je dovoljno jako da je izmamilo i pokoju šparogu, to je bio sasvim dovoljan razlog da i nas izmami iz kuće u proljetnu piknik-šetnjicu. Ovog puta u dvoje :)

Galette s nadjevom od višanja i badema
(za 4 individualne galette)

      Potrebni sastojci:

      Za tijesto:

·         240 g glatkog pšeničnog brašna

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·         100 g maslaca, ohlađenog

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·         40 g šećera

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·         1 cijelo jaje

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      Za pesto od badema:

·         120 g mljevenih badema

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·         60 g maslaca, ohlađenog

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·         1 žlica kristal šećera

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·         1/2 žličice ekstrakta badema

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      Za voće:

·         120 g višanja, svježih ili odmrznutih

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·         2-3 žlice kristal šećera

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·         1 žlica likera od višanja

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·         1 jaje, za premazivanje

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·         1 žlica mljevenih badema, za posipanje

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      Priprema:

·         Pomiješajte višnje s šećerom i likerom pa ostavite u hladnjaku oko 1 sat, dok pripremite tijesto.

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·         Pomiješajte brašno s šećerom, dodajte ohlađeni maslac narezan na tanke listiće pa sve dobro razmrvite rukama. Dodajte jaje pa umijesite tijesto. Ako je potrebno, dodajte 1-2 žlice hladne vode. Tijesto oblikujte u kuglu, spljoštite ju u obliku diska pa zamotajte u plastičnu foliju. Ostavite u hladnjaku najmanje 30 minuta.

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·         Mljevene bademe pomiješajte s šećerom i ekstraktom badema pa dodajte ohlađeni maslac narezan na listiće. Sve dobro promiješajte rukama dok se svi sastojci ne spoje u ljepljivu pastu. Podijelite pastu na 4 dijela pa ostavite u hladnjaku oko 15-20 minuta.

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·         Zagrijte pećnicu na 180°C.

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·         Tepsiju za pečenje premažite s malo otopljenog maslaca, a možete ju obložiti i papirom za pečenje.

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·         Tijesto izvadite iz hladnjaka, podijelite ga na 4 dijela te od svakog dijela oblikujte kuglice. Svaku kuglicu razvaljajte u tanki krug. Ja sam moje razvaljala na 2 mm debljine.

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·         Svaki krug premažite u sredini s 1 dijelom paste od badema, vodeći računa da rubove tijesta od oko 2.5 cm ostavite prazno.

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·         Na pastu od badema poslažite višnje pa savijte rubove tijesta. Možete ih samo podignuti ili saviti, zapravo je svejedno kako ih savijate, a ljepota je u tome što vam ni ne moraju biti jednaki. Po vrhu višanja pospite malo mljevenih badema.

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·         Lagano razmutite jaje pa njime premažite rubove tijesta.

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·         Pecite oko 30-35 minuta.

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·         Pečene Galette pustite da se ohlade, a potom ih servirajte.

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English version

Cherry Frangipane Galettes

(makes 4 individual galettes)

      You need:

      For the pastry daugh:

·         240 g all purpose flour

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·         100 g butter, chilled

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·         40 g granulated sugar

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·         1 whole egg

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      For the frangipane:

·         120 g almond meal

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·         60 g butter, chilled

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·         1 tablespoon granulated sugar

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·         1/2 teaspoon almon extract

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      For the fruits:

·         120 g cherries

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·         2-3 tablespoons granulated sugar

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·         1 tablespoon Kirsch (Cherry liqueur)

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·         1 egg, to brush

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·         1 tablespoon almond meal, to sprinkle

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      Steps:

·         Combine cherries with sugar and Kirsch and refregerate for an 1 hour.

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·         Sift together flour and sugar. Cut the butter in the flour and crumble by hands. Add 1 whole egg and mix until incorporated. Add 1-2 tablespoon cold water if necessary. Flatten the dough into a disc, wrap it in plastic wrap and refregerate for at least 30 mins.

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·         Combine almond meal (ground almonds) with sugar, almond extract and cutted butter. Whip it into a paste. Divide on 4 parts (one part for each round). Refregerate for 15-20 mins.

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·         Preheat your oven to 350 F (180°C) and position a rack in the center.

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·         Brush baking pan with a little melted butter.

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·         To assemble, divide the pastry dough into 4 balls. Roll the each dough ball on a lightly floured board in a thin circle.

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·         Spread 1 tablespoon of frangipane mixture in the center of each round, leaving a 1'' (2.5 cm) border.

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·         Arange cherries in the center of each round and gather the edges, pleating as you go with your fingertips. Sprinkle with some almond meal on the top.

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·         Brush the edges of the dough with lightly beaten egg.

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·         Bake for about 30-35 mins.

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·         Alow to cool and serve sprinkle with confectioner's sugar.

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P.S. For the measurements check out the kitchen chart!

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