Summer Berry and Almond Whole Grain Galette
- Yield: 4 (2 8" x 9" or 1 13" x 15") 1x
Scale
Ingredients
- 165 grams butter (diced (3/4 cups or 1½ sticks))
- 250 grams whole wheat flour (about 2 cups)
- 1 tsp salt (about 1 tsp)
- 1 large egg (whisked)
- ½ cup blueberries
- ½ cup raspberries
- ½ cup quartered strawberries
- 1 medium white peach (sliced)
- 1 Tbsp lemon juice
- 2 Tbsp honey
- 1 tsp cinnamon
- 1½ tsp vanilla paste
- 1½ Tbsp cornstarch
- ¼ cup sliced almonds
Instructions
- Chill butter in freezer for at least 15 minutes.
- Pulse flour, salt, and butter in a food processor till butter is pea sized. Add egg and pulse till dough begins to form.
- Knead dough together until it becomes one piece. Wrap in plastic wrap and let rest for at least an hour.
- Preheat oven to 375°F
- Mix remaining ingredients (blueberries through almonds) together in a large bowl.
- Roll dough into a circle (or two) that is about ¼” thick. Scoop filling into center of dough, leaving a 1.5” border around the rim. Fold dough over filling, overlapping it as you go around the circle and pinching it tight so it doesn’t unfold while baking.
- Bake on sheet pan for about 45 minutes or until crust is golden brown and cooked all the way through.