Hazelnut Peach Galette

Ingredients

• 1.5 cup all-purpose flour (plus more for rolling)
• 0.5 cup finely ground hazelnuts (hazelnut meal or finely ground toasted hazelnuts)
• 2 tbsp granulated sugar (for the pastry)
• 0.5 tsp fine salt
• 0.5 cup unsalted butter (cold and cut into cubes)
• 4 tbsp ice water (add only enough for the dough to hold together)
• 6 peaches (ripe, pitted, and sliced; approximately 900 g edible fruit)
• 0.25 cup granulated sugar (for the fruit filling)
• 1 tbsp cornstarch (helps thicken the peach juices)
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 egg (beaten, for brushing the crust)
• 1 tbsp coarse sugar (for sprinkling over the crust)
• 2 tbsp toasted hazelnuts (chopped, for garnish)

Steps

1. 1

   Whisk the flour, ground hazelnuts, sugar, and salt together in a large bowl.

2. 2

   Add the cold butter and work it into the flour mixture with a pastry blender or your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.

3. 3

   Drizzle in the ice water a tablespoon at a time, tossing gently, until the dough just comes together. Do not overwork it.

4. 4

   Gather the dough into a disk, wrap it, and refrigerate for at least 30 minutes while preparing the filling.

5. 5

   Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.

6. 6

   Place the sliced peaches in a bowl. Add the sugar, cornstarch, lemon juice, and vanilla, then toss gently until the fruit is evenly coated.

7. 7

   On a lightly floured surface, roll the chilled dough into a roughly 12-inch (30-cm) round. Transfer it to the parchment-lined baking sheet.

8. 8

   Arrange the peaches in the center of the dough, leaving a 2-inch (5-cm) border. Pour any remaining thickened fruit juices over the peaches, but avoid saturating the outer edge.

9. 9

   Fold the dough border up and over the peaches, pleating it loosely around the filling. Leave the center exposed.

10. 10

    Brush the exposed pastry with the beaten egg and sprinkle the crust with coarse sugar.

11. 11

    Bake for 40 to 45 minutes, until the crust is deeply golden and the peach juices are bubbling and thickened.

12. 12

    Cool the galette on the baking sheet for at least 20 minutes. Sprinkle with chopped toasted hazelnuts, slice, and serve warm or at room temperature.

Notes

The source excerpt notes that peaches can be substituted with cherries, apricots, nectarines, plums, or other fruit that pairs well with hazelnuts. Because the full recipe was not visible in the supplied page excerpt, measurements and method are reconstructed estimates rather than a direct extraction.

Nutrition per serving

• dessert
• baked
• fruit dessert
• pastry
• vegetarian
• rustic
• stone fruit
• French-inspired