Dessert: Brioche Galette

By SharonE

Ottolenghi

Ingredients

• mascarpone cream:
• 1 recipe brioche dough
• all purpose flour for dusting
• milk for brushing
• 37 g mascarpone cheese whisked plus whisk in 37 g creme fraiche, 1/8 tsp vanilla extract, 2 tsp confectioners' sugar
• 1 red plum, halved, pitted, cut into 1/16" slices
• 1 1/4 cups (150 grams) mixed berries
• 2 Tbs (30 g) lightly salted butter, melted
• Crumble
• 75 g all purpose flour plus 25 g superfine sugar plus 50g cold cubed unsalted butter
• 2 1/2 Tbs (15 g) sliced almonds
• 1 tsp ground cinnamon
• 1 ripe passion fruit

Preparation

Step 1

After brioche dough has been in fridge, transfer to lightly floured work surface and use rolling pin to roll into oval about 3/4" thick. Transfer to heavy-duty baking sheet lightly dusted with flour. Using a pastry brush, lightly brush rim of brioche with small amount of water. Fold in the edge to form a border 3/8" thick. Prick center of dough all over with fork. Cover loosely with plastic wrap and leave until risen about half its volume.

Preheat oven to 325 degrees. When brioche has risen sufficiently, brush edges with milk. Spread the center with mascarpone cream. Scatter plum slices over cream and arrange the berries on top. Brush berries with melted butter. Mix crumble with almonds and cinnamon and sprinkle on top.

Bake for 25-30 minutes. Check bottom by lifting with an icing spatula to make sure it is evenly colored. Transfer to wire rack and cool slightly.

Before serving, scoop inside of passion fruit and drizzle over fruits.