Berry Cherry Hazelnut Galette
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:
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
6-7 ounces cup fruit-only cherry jam
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 F. 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.
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!
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!
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!
The hazelnut crust sounds wonderful and it all looks delicious.
Thank you Kay! The crust was really good. I could have eaten it on its own!
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!
Well, I’m not a talented or patient baker, but I have common sense! Thanks for your comment!
That looks delicious! YUM!
Simply damn delicious n comforting galette sweet bites!!!
Thank you Dedy!
Love the idea of the hazelnut crust! Sounds and looks delicious!!!
Thanks so much! Hazelnuts are my favorite nut…
The hazelnuts in that crust must have been lovely!!!
It was like a crunchy hazelnut candy!
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!
Well, I’d rather eat cheese then have dessert. Besides, you can’t live off of desserts!
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.
It’s just that how can a recipe state “3/4 cup raw hazelnuts, skin on” and not list a weight? It didn’t even state whole or chopped, so it really becomes a vague measurement.
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.
Oh my gosh that’s terrible. Especially in baking recipes!!
well – I look at the desserts first! And I love a rustic galette. This is gorgeous Mimi!
I’m with you Mimi. Rustic is always best. I think I need one of those giant spatulas.
Oh you do! I’ve used it so many times for pastries, fish and roasts!
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!
That all sounds good, but I”m a huge fan of hazelnuts!
Love the idea of a hazelnut crust, will have to try it with some gluten free flour. Looks quite enticing.
I love the nuts in the crust!
Looks wonderful , and i am sure that it tastes just as great…….. >
This looks amazing to me! I love the idea of the hazelnut crust, and I’m with you, bring on the fresh berries. Baker or not, this dessert sure appeals to me!
Without the berries, it wouldnd’t be nearly as pretty and delicious, I think!
Reblogged this on Chef Ceaser.
Your galette looks so good especially with the fresh fruit and the nut crust. I made a pistachio crust and it was delicious but my filling was chocolate!
Oh my god that sounds fantastic!!! And I bet it was pretty!
Reblogged this on Daily Delivery and commented:
Some Berry Cherry Goodness for Canada Day!
Thank you so much!
Thank you for this amazing and easy recipe :)
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…
You should treat yourself to berries every day!
That looks yummy! :) mmmm
Thanks, it was!
This sounds delightful! I love hazelnuts and cherries!
Great recipe Mimi – I’ve never made dough from nuts before so will have to try this out!
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!
Chef Mimi – I love the photo with the green tablecloth, plates of berry galette and beautiful flowers. It’s gorgeous.
Congrats on your first galette being so beautiful (and I’m sure delicious!) You’re a pro :)
Thank you so much! I appreciate the compliment!
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!
That’s exactly what I loved -it wasn’t overly sweet like so many desserts. Just sweet enough!
This looks like an exceptional galette with its hazelnut crust. Love it.
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.
Really? I had no idea. I also did not know you are a pastry chef. why???
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.
It is a fabulous combination! And a great excuse to whip some cream!
I am not much of a baker either, but I can make good ‘crust’ desserts like pies, tarts, etc. There’s a lot less to making them than a cake!
The last time I made a cake was probably for my kid’s birthday. And now they’re 31 and 29! I don’t really even eat cake!
I’m the same way about dessert posts as I’m a single older lady and I do NOT need to be eating a lot of sweets.This galette looks lovely nevertheless.
Thank you! I’ll choose cheese any time over dessert!
I’m the same way … nothing like an assortment of cheeses, crusty breads and fruit wedges. Maybe a glass of white wine. :)