Ingredients for the galettes (serves about 8):
Dough (recipe below)
Frangipane (recipe below)
4 small or 2 large stone fruits or 2 cups of berries, or a combination
2 tablespoons melted butter
4 teaspoons sugar
For the galette dough (makes two 9-inch galettes):
2 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
2 sticks (16 tablespoons) butter, cold
1/2 cup plus 2 tablespoons ice water, plus extra if necessary
To make the dough, pulse the flour, sugar, and salt in a food processor until well mixed. Cut the butter into chunks and add them to the bowl of the food processor. Process using short pulses until the butter is the size of peas. Add the ice water and stir with a fork until the dough comes together into a mass, adding more ice water a little at a time if necessary. Divide the dough into two even balls, flatten slightly, wrap in plastic wrap, and refrigerate until ready to use (dough can be made up to a week ahead).
For the frangipane (makes about a cup; you’ll have extra):
1 cup ground almonds (almond flour) and/or pecans (I used a mix of almond flour and pecans I ground in the food processor)
1/4 cup sugar
Pinch of salt
4 tablespoons butter, softened
1/4 teaspoon vanilla
1 tablespoon rum, brandy, or bourbon (optional)
Pulse all ingredients in the food processor (bonus: you don’t have to wash it out if you just made the dough in it) until smooth. Store in the refrigerator for up to one week until ready to use.
To assemble the galettes, preheat the oven to 400. Roll out one piece of dough on a lightly floured surface until it forms an 11-inch circle, adding flour as needed so it doesn’t stick. Transfer the dough to a cookie sheet lined with parchment paper, and refrigerate while you roll out the other piece in the same way.
Switch the cookie sheets so you’re working with the chilled circle of dough and the one you just rolled out is in the fridge. Spread about 1/4 cup of frangipane on the dough, leaving a two inch border around the edge. If using stone fruits, pit them and slice them 1/2 inch thick. Layer the fruit on top of the frangipane. We used 2 plums for one galette and a heaping cup of blueberries for the other. Moving around the edge of the dough, fold in overlapping segments of dough to encase the filling (it’s easy to do because these galettes are supposed to look rustic!). Refrigerate that galette while you prep the other.
Brush the dough of both galettes with melted butter, and sprinkle about two teaspoons of sugar over the fruit and dough of each galette. Bake for about 20-30 minutes, until the crust is golden brown on top but not burned on the bottom. Cool on the cookie sheets for a few minutes, then transfer to a wire rack to cool completely. Cut into wedges and serve with ice cream on top.
Ingredients for the ice cream (serves 6):
2 cups heavy cream, divided
2/3 cup sugar
Pinch of salt
1 vanilla bean
1 cup milk (I use 2%)
1 teaspoon vanilla extract
1/2 cup raspberry coulis
In a medium saucepan, stir together half the cream with the sugar and salt. Cut the vanilla bean in half lengthwise, scrape the seeds into the mix, and throw the pod in, too. Heat over medium heat, stirring often, until the sugar is all dissolved.
Stir in the rest of the cream, the milk, and the vanilla. Refrigerate the mixture until it’s totally chilled (I’m impatient, so I usually stick mine in the freezer for about an hour). Remove the vanilla bean and freeze in your ice cream maker.
In the bottom of an airtight container (freezing this container beforehand is a nice touch on a hot day), spoon a layer of raspberry coulis. Top with a layer of ice cream, and continue to layer the coulis and ice cream until they’re all packed up. This will create beautiful raspberry swirls when you scoop your ice cream. Freeze for at least two hours before serving.
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