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 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.
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!