hazelnut pear galette
Serves: 6
  • ½ cup hazelnut meal
  • ½ cup all-purpose flour
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
  • 6 tablespoons unsalted butter, cold
  • ½ teaspoon apple cider vinegar
  • 4 tablespoons of ice water
  • for the frangipane:
  • ½ cup hazelnut meal
  • ¼ cup sugar
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 3 tablespoons unsalted butter, room temperature
  • 1 large egg, lightly beaten
  • ½ teaspoon cinnamon
  • to assemble:
  • 2 pears, firm but ripe
  • 1 egg, well beaten with one teaspoon of water
  • 3 tablespoons turbanido sugar
  1. Prepare the dough:
  2. Sift the dry ingredients into a large bowl. Cut the butter into ½-inch pieces and add them to the dry mixture.
  3. Working quickly, rub the butter between your fingers, breaking it into smaller pieces. Add the vinegar and ice water to the flour mixture. Work the dough with your hands until it just comes together, it doesn't need to be smooth. Wrap the dough in plastic wrap and refrigerate for at least an hour.
  4. Unwrap the dough onto a floured surface. Pat the dough into a square and then roll it into a rectangle. Fold the dough into thirds like a letter. Turn the dough so the seam is at the top and parallel to your body.
  5. For the second turn, roll the dough again into a rectangle and repeat the previous step.
  6. For the third and final turn, repeat the previous step, then wrap the dough in plastic and chill for 1 hour or up to 3 days.
  7. Make the frangipane:
  8. In a medium bowl, combine the hazelnuts, sugar, flour and salt until combined. In a stand mixer beat the butter until light and fluffy. Beat in the egg and vanilla, then add the hazelnut mixture.
  9. To assemble the galette:
  10. Pre-heat the oven to 375 degrees
  11. Peel and cut the pears in half. Remove the core, stem and bottom. Flip the pear onto the flat side and thinly slice keeping the pear in its original shape.
  12. Flour a work surface and roll the dough into a circle roughly 14 inches in diameter. Transfer the circle of dough to a baking sheet lined with parchment. Spread the frangipane mixture evenly over the center of the dough leaving a 3-inch border around the edges. Place the pear halves on the crust fanning the slices out slightly. Repeat with the rest of the pears. Fold an edge of the dough toward the center covering the edges but leaving most of the fruit exposed. Continue folding the dough toward the filling and over to create folds.
  13. Brush the edges of the dough with the egg wash, and sprinkle the entire galette with the turbanido sugar. Bake the galette for 45-50 minutes or until the crust is a dark golden brown. Serve the galette warm with ice cream
Recipe by Scaling Back at https://www.scalingbackblog.com/hazelnut-pear-galette/