A delicious almond galette with a crust that flaky, buttery goodness. Perfect on occasions when you need a little sustenance to remind you that things are going to be okay.
Growing up, my Dad would talk about Three Kings Day. It's a day set aside in many Latin cultures to celebrate the 3 wise men who came to see Christ. It takes place 12 days after Christmas, on January 6. Many Christian cultures celebrate the day, but call it the Feast of Epiphany. The wise men seeing Christ is meaningful in many ways, but especially because it is the first known experience of Christ with Gentiles.
Throughout the world feasts, cakes, and foods of all sorts are made to celebrate the day. Forms of this particular galette are made throughout France. It's known as Galette des Rois. The crust is flaky, buttery goodness, and it's filled with a delicious almond filling. Adding cream isn't quite as traditional, but doing so takes this dessert up a notch.
Last week a friend of mine passed away. She had a pretty rare heart condition that came on pretty fast. I went to the funeral this past Tuesday. One of the most dear and wonderful people I know is best friends and cousins with the one who passed away. I cannot forget the look on her face that day. My heart has ached knowing I can't do anything I can do to make things better.
At the funeral, one of her siblings talked about the scene in the book "Voyage of the Dawn Trader" when they are in "mists of darkness." These mists create confusion, pain, and despair. They can't get out of the darkness that surrounds them. It isn't until Lucy calls out to Aslan that a prick of light appears. But it isn't a complete envelopment of light. It was just enough to guide them out of the darkness. Overhead, an albatross flies, and whispers "Courage, dear heart" to Lucy.
The need to celebrate the Light of the World a little longer and the joy that comes from from Him feels especially strong at this time. To remember that the Savior comes to all of Heavenly Father's children feels so needed. Especially during a time that can feel so dark and heavy. So here is a little sustenance to help in those dark times, as we try to go forward with courage.
*Slightly adapted from Kingarthurflour.com
1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup cold butter, cut into small chunks
1/2 cup sour cream
2/3 cup (6 ounces) almond paste
6 tablespoons unsalted butter, softened
1/2 cup sugar
1/2 teaspoon salt
2 large egg yolks
1 1/2 teaspoon vanilla extract
1/3 cup flour
1/2 cup almond flour
1 egg yoke
1 teaspoon water
Combine flour, baking powder, and salt. Cut in butter. You should still have visible chunks of butter after cutting in. Stir in the sour cream.
Generously flour the area you will roll out dough. Shape the dough into a rectangle. Roll the dough into an 8" x 10" rectangle. Fold the dough like a letter into thirds. Flip it over and rotate 90 degrees. Repeat the process of rolling the dough into an 8" x 10" rectangle. Fold the dough like a letter into thirds again. Wrap dough in plastic wrap and place in fridge for at least 30 minutes, or over night.
In a medium bowl, mix almond paste, butter, sugar and salt until creamy and fully combined. Beat in egg yokes and vanilla. Add in the flour and almond flour. Mix completely, scraping down sides to ensure everything is mixed in. Set aside.
Preheat oven to 400 F. Line a baking sheet with parchment (can also lightly grease instead.)
Remove the dough from the fridge and divide in half. Roll one half out into a 10" square. Cut a 10" circle from the square. I used a dinner plate as my guide to cut around. Transfer the circle to the center of the prepared baking sheet.
With the other half of the dough, roll out into an 11" square and cut into an 11" circle
Add the filling to the center of the pastry dough. Spread out the filling, leaving a 1" boarder around the edge of the pastry. Beat together 1 teaspoon cold water and 1 egg yoke. Brush onto the 1" boarder of the pastry.
Place the 11" circle over the bottom half of the pastry, making sure it is centered. Smooth out the top. Crimp the edges with a fork to seal two layers together.
Using the back of a knife, create a design on the top of the galette without completely cutting through. Poke a slit in the middle, and 4 other small slits throughout the top of the galette. Brush the remaining egg wash over the top of galette.
Bake 30-35 minutes until a dark golden brown. Remove from oven and let cool on pan. Serve warm or at room temperature.
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