Berry Cherry Hazelnut Galette

64 Comments

When I see desserts on blog posts, I rarely check them out. First of all, I’m not a baker, and have no desire to bake any more than I do. But mostly it’s because many cakes and desserts are just too fancy for my taste. Not that I don’t appreciate the skill that goes into making them. In fact, I’m truly in awe of pastry chefs.

It’s just that I’m a pretty plain Jane, and that speaks for my lifestyle as well as the food I prepare. So I am attracted to simple, rustic desserts like this galette.

I found this recipe on Epicurious here, and what attracted me was the title – Raspberry-Hazelnut Galette. I’m a huge fan of both raspberries and hazelnuts so I was determined to bake my first galette. Yes, my first, even though I’ve coveted them forever!

When I went through the ingredient list, I realized there weren’t fresh raspberries in the darn recipe, so I used the recipe for the hazelnut crust, and did my own thing with the filling, using cherry jam and fresh raspberries. Here is what I did:
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Cherry Berry Hazelnut Galette

3.5 ounces raw hazelnuts, skins on
1/2 teaspoon salt
1 1/4 cups all-purpose flour
1 stick, 4 ounces unsalted butter, cut into bits
1/3 cup sugar
2 egg yolks
1 ounce or so of water or juice
Orange-flavored oil
6-7 ounces cup fruit-only cherry jam
Fresh raspberries
Raw sugar or pearl sugar
Whipped cream, optional

To make the crust, first process the hazelnuts, flour and salt in a food processor until a hazelnut-flour meal is formed. Place the meal in a bowl and set aside.

Using the same food processor jar, add the butter and sugar and process until smooth. Add the egg yolks and water or juice and process just to combine.

Turn out the dough onto a large piece of plastic wrap. Gently form the dough into a disc and refrigerate for 4 hours or overnight.


You might notice that my “dough” on the left looks a bit crumbly. And it was. I followed the directions, but the amount of hazelnuts on the original recipe states 3/4 cup, which I estimated at 3.5 ounces. I actually think that might have been too many hazelnuts, but to compensate for the dryness, I simply sprinkled about 1 ounce of water onto the dough until it stuck together. Thus the addition of the liquid in the above recipe.

When you’re going to make the galette, preheat the oven to 375 degrees Farenheit. Roll out the dough into a circle, approximately 14″ in diameter. Brush about 2″ of the outer edge of the crust with oil – I used an orange oil. I only did this because I realized I was completely out of eggs!

Spread on the jam, and top it with the raspberries. I trimmed the crust just a bit, and then gently folded it over the cherry berry filling. I brushed a little more of the orange oil on the crust.

This is when I discovered I had no turbinado or raw sugar, which was in the original recipe, so I used pearl sugar instead. With an egg wash, the sugar would have stuck better!


Transfer the galette to a cookie sheet and bake for 30 minutes. The crust should be golden brown.
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Transfer the baked galette to a cutting board to rest. If you don’t own one of these giant spatulas, believe me. They really come in handy!
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After about 45 minutes, I cut the galette into fourths, added a little more pearl sugar, and put cream in my whipped cream gadget. Another thing you shouldn’t be without!

Serve the galette still warm, or at room temperature. Ice cream would also be fabulous instead of whipped cream!
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verdict: The hazelnut crust, which is like candy, would definitely be good with just the jam filling, but I really feel that the raspberries add to this dessert!
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64 thoughts on “Berry Cherry Hazelnut Galette

  1. I rarely make elaborate desserts, although a rustic galette seems approachable even for me… with all the trouble I have with baking ;-)

    I love rustic desserts like this, and actually think for someone who claims not to be a talented baker, you tweaked the recipe in a perfect way. I am impressed!

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  2. We don’t often have desert – sacrilege when living in France I know! – but as the cherries have now gone and my first raspberries are appearing in the garden and we have a few hazel trees, I will definitely be trying this one Mimi!

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  3. Looks great, Mimi. Can’t tell you don’t bake much (except maybe for not having all the ingredients). 3/4 cup is 75 grams or a bit less than 3 oz. Good save. Think I’d prefer to reduce the flour instead of adding water, but of course that is not an option with hindsight.

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      • There are so many recipes like that it’s not even funny. What is worse though, is recipes that show amounts in both cups and grams that are clearly not equivalent. Usually I go with the cups and disregard the grams if it is an American who wrote it.

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  4. Looks yummy! Even if you are it making the full recipe, the hazelnut dough looks like a great gluten-free alternative to regular pie crust – I have a teenage boy in my family allergic to gluten so all easy gluten-free alternatives come in handy! I could think of doing this with figs or apricots later in the summer instead of raspberries, I think that would also pair nicely with the hazelnuts too!

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  5. Oh that crust!!! We should open a restaurant together. You’d make the pastries and I’d do the savory stuff… In the meantime, you’ve motivated me to go out and get berries for my lunch…

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    • It adds a fabulous flavor, and acts just like flour when ground finely. When it’s left crunchy it’s more of a textural element, but both add great flavor!

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  6. I can’t tell you how many dishes I’ve set out to make, only to find I didn’t have several “key” ingredients. Great saves, Mimi! I love hazelnuts too and I’m not a huge sweet-eater either, so I bet this was fantastic!

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  7. I am one of those pastry chefs who can make elaborate things but, at home, it’s fruit desserts I veer towards, especially galettes, crostatas and tarts. And great doughs are much harder to master than many complicated looking items.

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  8. You made my heart beat a little faster as soon as I saw hazelnuts and raspberries. I can’t think of a better combination. I really enjoy a nice dessert but with just my husband and myself I’ll usually only make cookies otherwise it goes to waste.

    I think I’d pass up the main course and jump right into this though.

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