Hazelnut pear galette

pear hazelnut galette - www.scalingbackblog.com


I have to admit that I am not much of a pie person.  My husband and son aren’t into fruit based desserts and the thought of me having to eat an entire pie is not a good idea.  I’ve also always been really afraid of making my own crust, it always seems like so much can go wrong.  And let’s not even get started about rolling out a perfect circle, not my strong suit.  Recently I’ve begun to face my fears and experimented with a few different recipes and I have to say that I really have come to love free-form galettes, they seem simpler and less fussy than most pie recipes and I love the rustic look of them.

The trick to this dough is to make sure you leave pea sized bits of butter in the dough.  By folding and turning it several times you are creating layers of butter that result in a super flaky crust.  This process is called laminating and is most commonly used when creating puff pastry and croissants.   The more turns that you give to your dough the more layers you are create.  We are only using three turns here but it makes a huge difference to the end result.

I’ve added hazelnuts to the dough as well as to the frangipane layer that goes under the pears.  It’s just barely sweetened and is The crust was rich and flaky and the addition of the sugar added a lovely crunch and a touch of sweetness.  The pears  only dressing is a sprinkle of turbaned sugar and the cinnamon in the frangipane adds a lovely spicy note.  We enjoyed it warm from the oven with a little vanilla ice cream on the side.  Now that I’ve gotten over my fear of pie crust I think it’s time to start experimenting with some savory versions!

pear hazelnut galette - www.scalingbackblog.com

pear hazelnut galette - www.scalingbackblog.com   pear hazelnut galette - www.scalingbackblog.com

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

pear hazelnut galette - www.scalingbackblog.com

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  • Meet Tina | Scaling Back Blog

    Self-taught cook, photographer.  You can usually find me at a farmers market dreaming up alternative recipes for my allergy prone family.

    3 thoughts on “Hazelnut pear galette

      1. Tina Post author

        Thanks Tiffany,

        I’m flattered that you nominated me. I’ll be sure to take a look and check out your blog as well. Thanks again for the kind words and thinking of me!


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