Blueberry , Plum or a mixed fruit Galette

This Galette tastes good with different fruits. I made it with blueberries, plums, strawberries, and a mixture of fruits. The most important part to remember is not to over mix the dough. I know I'm repeating myself. Have fun!
This galette makes 6 generous pieces
Ingredients

The Dough
½ cup (60g) toasted almonds  (without skin)
1 cup (140g) all-purpose flour 
2 tsp sugar
½ tsp salt
1 stick  (113g) chilled butter 
3 TBS ice water

Filling
4 TBS toasted almonds (without skin)
1 TBS flour 
2 TBS sugar
2 cups blueberries (or your fruit of choice)
½ cup raspberries (optional)
2 figs (optional)
1 TBS corn starch
3 TBS sugar
2 tsp lemon juice
1 TBS butter
1 TBS cream or milk
1 TBS turbindo raw sugar 
Directions 

The Dough
Put the butter in the freezer for at least 15 minutes.

Grind the nuts in the food processor, putting aside 4 TBS for the filling. 

Put the flour, ½ cup ground nuts, the sugar and salt in the food processor and pulse briefly. Cut the ice cold butter into ½-inch pieces and add to the flour mixture. Process for 5 seconds (the butter should still be in split-pea size pieces). After making several dough recipes, I found this to be the secret to a flaky crust. Now add the ice-cold water and process for 6 to 7 seconds until the dough comes together. Do not over mix! Spread out plastic wrap on the counter, add the dough and cover with another piece of plastic wrap, forming it into a round disk. Refrigerate the dough (wrapped in plastic wrap) for at least an hour and up to 2 days .

The Filling
Preheat the oven to 375˚. 

Mix the toasted ground almonds with the 2 TBS sugar and 1TBS flour.

In a separate bowl, mix the fruit with the cornstarch, 3 TBS sugar and lemon juice.

Roll out the dough between two sheets of plastic wrap into a 16 x 28-inch oval. (Don’t worry about being exact.) Carefully remove the top sheet of plastic wrap and put it on a baking sheet covered with parchment paper. Remove the other sheet of plastic wrap. Spread the almond mixture evenly over the dough to within 2 inches of the edge. Place the fruit mixture in the center and top with butter cut into small pieces. Fold the edges of the dough over, overlapping slightly. Brush with milk. Then sprinkle with the turbinado sugar. 

Bake in the middle of the oven for 40-50 minutes. 

Guten Appetit
recipe adapted from bon appetit and JaquesPépin
by ©Sunnycovechef