Lebanese Summers Khokh Galette. A recipe reminiscent of summers in Lebanon.
Lebanese Summers Khokh Galette
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Lebanese Summers Khokh Galette. A recipe reminiscent of summers in Lebanon.
Ingredients
For the dough
- 190g plain flour
- Pinch of salt
- 10g granulated sugar
- 115g unsalted butter, cubed and kept in the freezer for 10-15min before using
- 15 g water (or whipping cream)
- 30 g cold cream cheese
- Zest of 1/2 orange
- Pinch of mastic powder
Filling
- 4 nectarines, cut into slices
- 1 cup of plums
- 25g Granulated sugar
- 10g Corn starch
- 2 tbsp of orange blossom
- 1/2 an orange, juiced and zested
- 2 tsp rose petal jam (optional)
- 2-3 tbsp almond flour, for under the fruit filling
- 1 egg with a drop of water to egg wash
- Slivered almonds, to decorate
Method
- 1)
Prepare the Flakiest Galette Dough:
• In a bowl, mix the plain flour, pinch of salt, granulated sugar, and mastic powder.
• Add the cold cubed butter and cream cheese to the flour mixture.
• Using a pastry cutter or your fingers, work the butter and cream cheese into the flour until the mixture resembles coarse crumbs.
• Gradually add the cold water (or whipping cream) and orange zest. Mix until the dough comes together.
• Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. - 2)
For the filling:
• In a separate bowl, combine the nectarine slices, plums, granulated sugar, cornstarch, orange blossom, orange juice, zest and jam. - 3)
Preheat your oven to 180°C (350°F).
• Roll out the chilled dough on a lightly floured surface into a circle about 12 inches in diameter.
• Sprinkle the almond flour evenly over the center of the dough, leaving a border around the edges.
• Arrange the fruit filling over the almond flour. - 4)
Gently fold the edges of the dough over the fruit filling, creating pleats as you go.
• Sprinkle with almonds around the edges.
• Brush the folded edges with the egg wash for a golden finish. - 5)
Place the galette on a baking sheet lined with parchment paper.
• Bake in the preheated oven for about 30-35 minutes or until the crust is golden and the fruit is bubbling. - 6)
Serve warm with vanilla ice cream.