Almond Galette With Red Fruits

An extraordinarily simple recipe by highly esteemed chef Gerard Vie, known for his artistic creations and down-to-earth yet aesthetic dishes, AlmondGalette with Red Fruits takes only twenty minutes to do so you can make this on the fly when friends unexpectedly come over and fresh raspberries are in season. Serve this with a good bottle of Loupiac for a complete celebration. Otherwise, you can serve this with tea or coffee for savoring a lovely afternoon.

Ingredients

almonds

4.48 oz. (about ½ cup) sugar

7 tablespoons flour

5 eggs

1 lb. raspberries or seasonal red fruits

3.5 oz. (7 tablespoons) thick cream (creme fraiche)

3.5 oz. (7 tablespoons) creme patissiere (vanilla flavored custard filling for pastries and cakes)

raspberry sauce

Preparation Instructions

1.       Mix the almonds, sugar, eggs, and flour to create a dough that is a bit greasy but easy to work with. Using both thumbs spread and flatten the dough on a shallow round mold, covering the bottom to make a thin crust. Cook in a very hot oven for about five minutes.

2.       To make a light cream mix equal parts crème patisserie and fresh whipped cream, blend until you get a smooth and even consistency.

3.       Take the now crispy almond galette and place it on the bottom of the plate. Put generous scoops of cream on top. Arrange fresh raspberries around the pancake, lightly covering the mound of cream. Place a sprig of mint on top to decorate.

4.       Spread a bit of cream on another galette and place on the side of the dessert so that it is leaning on the raspberries, with the cream acting as support.

5.       Make abstract patterns with raspberry sauce drippings around the plate. To finish, arrange more fresh raspberries and red currants around the plate for a vibrant color.