Cherry Hazelnut Galette
Why make pie when you can more easily make this rustic galette recipe using sweet cherries and ground hazelnuts.
- 3/4 cup unbleached all purpose flour
- 1/2 cup whole wheat pastry flour
- 1 tablespoon natural cane sugar
- 1/2 teaspoon sea salt
- 4 ounces cold unsalted butter, 1 stick, cut in cubes
- 2 teaspoons lemon juice
- 1/4 cup cold water
- 1 pound sweet cherries (about 3 cups)
- 2 teaspoons orange juice
- 1 tablespoons . unbleached all purpose flour
- 2 tablespoons natural cane sugar
- 1/3 cup chopped hazelnuts
- 1 1/2 teaspoons flour
- 3 tablespoons granulated sugar
- 1 tablespoon butter (room temperature)
- 1 large egg white
- 1 egg
- splash of water
- turbinado sugar
In a chilled bowl, combine the all purpose flour, whole wheat pastry flour, salt and sugar and stir to combine. Working quickly, work the cold butter into the flour mixture with a pastry cutter or tips of your fingers. Smush it until the butter is the size of small peas. Add the water and lemon juice to the flour-butter bowl with your hands or a wooden spoon until just combined, being careful not to overmix. Pat it into a bowl, wrap in plastic wrap and chill in the fridge for at least one hour or overnight.
Preheat the oven to 400'. Prepare a parchment lined baking sheet. Pit the cherries by pressing down into the cherry with a chop stick until the pit pops out (a new trick I learned). Put them in a mixing bowl with a pinch of salt, orange juice, flour, and coarse sugar and stir to combine.
For the filling, combine all filing ingredients in a food processor and process until creamy. Set aside.
On a lightly floured surface, roll out the galette dough to a roughly 12'' circle. Transfer to a parchment lined baking sheet. Spread the hazelnut filling onto the dough then pile the cherries in the center leaving a 2'' border around the circle. Fold the border towards the center, don't be afraid to pull in tight, it will settle. Pleating the dough to make it stick to each other. You don't want thick folds of dough, think more pinching. If it starts to feel room temperature, pop it back in the fridge or freezer for ten minutes.
Mix the egg and water together and brush it on the outer edges of the dough. Sprinkle it with turbinado sugar. Bake the galette on the middle rack for 40-45 minutes until the edges are nice and brown. Time may vary depending on oven. Remove the galette (and parchment too if need be) to a wire rack to cool slightly before serving.