Galette with almond cream and grape filling

Ingredients:

Cake

• 1 and 3/4 cups premium flour + extra for work
• 5 tablespoons of sugar
• 1 teaspoon of salt
• 145g chilled unsalted butter, cut into small pieces
• 1 large yolk, for brushing

Filling

• 0.5 cup + 2 tablespoons chopped almonds
• 1/4 cup + 2 tablespoons sugar
• 1 large egg yolk
• 2 tablespoons unsalted butter, room temperature
• 1.5 tsp vanilla extract
• 1 teaspoon finely grated lemon zest
• 450 g seedless grapes (red, black and/or white; about 2 cups)

Preparation:

1. Make the dough: In a food processor, combine the flour, sugar, and salt. Add half the butter and pulse until the mixture resembles coarse meal. Add the remaining butter and chop into pea-sized pieces. Add 1/4 cup ice water and pulse on high until the dough begins to clump but has not yet formed a ball. Place it on a piece of plastic wrap, shape it into a disk, and wrap it. Refrigerate until the dough sets, at least 1 hour or overnight.
2. Meanwhile, prepare the filling.In a food processor, combine 1/2 cup almonds, 1/4 cup sugar, egg yolk, butter, vanilla extract, and lemon zest and process to form a paste.
3. Preheat oven to 200°C and line a baking sheet with parchment paper.
4. On a lightly floured surface, roll the dough into a 12-inch (30-cm) circle. Transfer the dough to the prepared baking sheet. Spread the almond filling over the dough, leaving a 2.5-inch (6-cm) border; top with grapes. Fold the edges of the dough over the fruit by about 2 inches (5 cm), pleating them as needed. Refrigerate for about 30 minutes to firm up.
5. Lightly beat the egg yolk with 1 tablespoon of water. Brush the dough with the egg mixture. Scatter the remaining 2 tablespoons of almonds throughout the galette, then sprinkle with the remaining 2 tablespoons of sugar. Bake until the crust is golden and the grapes are softened, about 40 minutes. Let the galette cool on the baking sheet.