Hazlenut Galette Recipe
Ingredients
| Hazelnuts | 1/4 Pound | |
| Flour | 1 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Sugar | 1/4 Cup (16 tbs) | |
| Butter | 6 Tablespoon | |
| Scant 1/2 cup sugar | ||
| Heavy cream | 1 1/4 Cup (16 tbs) (For the filling:) | |
| Sugar | 1 Tablespoon (For the filling:) | |
| Peaches | 5 (For the filling:) | |
Directions
Spread hazelnuts on a baking sheet.
Toast under broiler, shaking frequently.
Rub in a dry cloth to remove skins.
Chop 1 oz roughly and grind the rest.
Sift the flour and salt into bowl and mix in the ground nuts and sugar.
Rub in butter with finger tips until of breadcrumb consistency.
Knead lightly and chill for 30 minutes or until dough is firm.
Shape into a thick roll, divide into 4 and roll out into 4 thin circles.
Place the circles on a greased baking sheet and bake in a preheated moderate oven for 15—20 minutes until brown and set.
Remove from oven and cool.
Put the sugar in a small thick saucepan over gentle heat and stir gently until dissolved.
Increase heat and boil briskly without stirring until a rich caramel color.
Pour some over one cookie, spreading it evenly with an oiled knife.
Sprinkle the roughly chopped nuts round the edge before the caramel sets.
Prepare the filling shortly before Galette is to be served.
Whip cream and fold in sugar.
Peel and slice the peaches.
Arrange a few slices in the center of the caramelized cookie.
Warm up remaining caramel and trickle it over them, pulling the caramel into strands like spun sugar.
Spread the cream over the other cookies, cover with sliced peaches and pile the layers on top of each other with the decorated cookie on top.
Fresh raspberries make an excellent alternative.
Toast under broiler, shaking frequently.
Rub in a dry cloth to remove skins.
Chop 1 oz roughly and grind the rest.
Sift the flour and salt into bowl and mix in the ground nuts and sugar.
Rub in butter with finger tips until of breadcrumb consistency.
Knead lightly and chill for 30 minutes or until dough is firm.
Shape into a thick roll, divide into 4 and roll out into 4 thin circles.
Place the circles on a greased baking sheet and bake in a preheated moderate oven for 15—20 minutes until brown and set.
Remove from oven and cool.
Put the sugar in a small thick saucepan over gentle heat and stir gently until dissolved.
Increase heat and boil briskly without stirring until a rich caramel color.
Pour some over one cookie, spreading it evenly with an oiled knife.
Sprinkle the roughly chopped nuts round the edge before the caramel sets.
Prepare the filling shortly before Galette is to be served.
Whip cream and fold in sugar.
Peel and slice the peaches.
Arrange a few slices in the center of the caramelized cookie.
Warm up remaining caramel and trickle it over them, pulling the caramel into strands like spun sugar.
Spread the cream over the other cookies, cover with sliced peaches and pile the layers on top of each other with the decorated cookie on top.
Fresh raspberries make an excellent alternative.
Chef
