The fresh local peaches this year have been a joy to behold. And eat.
And we happily have. Lots of them.
I wanted to do something a little different, maybe a bit rustic, yet still quick and easy.
This crust is very similar to pie crust. To add an interesting nuttiness that complements the peaches, I swapped out a bit of the flour for hazelnut flour. (You know, the nuts in Nutella. They’re also sometimes called filberts.)
Now, you can make your own hazelnut flour. And I have many times. Put fresh hazelnuts in your food processor and process them down to a fine meal. (This is where my mini model works great.) It will take a couple of minutes to get it finely ground enough. You don’t want a chunky, sandy texture.
I know hazelnuts can sometimes be expensive but you only need a handful of them (or 1/4 cup of the flour). You could also use almonds or almond flour if you really want.
Cut the butter into half-inch cubes and stick it in the freezer for a few minutes. (A lot of this will be similar to making biscuits).
Preheat the oven to 400°F.
Mix the flour, hazelnut flour, and salt together in a bowl. Stir well.
Add the cold butter.
Using a pastry blender, cut in the butter until pea-sized. (Again, like making biscuits.)
Add the ice water slowly, stirring the mix best you can. Then, just using your hands, form the dough into a rough ball and turn it out onto a floured surface.
Flatten it out into a rectangle then fold it in thirds on itself. Do this a few times. The end result is the butter getting layered into the dough and all of the flour having some liquid surrounding it.
You want to end up with a smooth disc of dough when you’re done.
Wrap the dough in plastic wrap and refrigerate for a hour.
With a few minutes left in your hour, cut up your fresh peaches.
Toss the peaches with sugar, saving a tablespoon out for sprinkling over the top later.
Note: If your peaches are perfectly ripe and sweet, dial back the sugar a bit.
Roll the dough out into roughly a circle 12-14 inches around on a piece of parchment paper.
Pour the peaches in the middle and spread them out and flatten them a bit. Make sure to leave at least a couple of inches of dough around the outside.
Fold the dough over, crimping the seams together where they overlap, but don’t push it into the peaches, just lay it over the top of them.
Brush the top and edges of the dough with some water and then sprinkle the leftover tablespoon of sugar all over the top of the galette.
Transfer to a baking sheet and into the oven for 50-55 minutes. The dough should be nicely browned, the peaches softened but still a bit firm, and the sugar cooked with the peach juice forms a syrup inside.
LET IT COOL.
Peach Hazelnut Galette
Fresh local peaches make the perfect filling for a galette. And a touch of hazelnuts in the dough adds just the right touch. Visit suppertimeblues.com to learn more.
- 1½ cups all-purpose flour
- ¼ cup hazelnut flour / meal
- 1 teaspoon kosher salt Use ½ teaspoon table salt.
- 12 tablespoons butter, in ½" cubes, very cold
- 6 tablespoons ice water
- 4 fresh local peaches, sliced 1/2"
- 3 tablespoons sugar
- 1 tablespoon sugar
Mix flour, hazelnut flour, and salt well in a bowl.
Cut butter into the flour using a pastry blender until pea-sized.
Slowly add ice water, mixing throughout, and form into a ball.
On a floured surface, flatten the dough into a rectangle, then fold into thirds. Turn a quarter-turn (90°) and repeat two more times.
Form dough into a disc about 4 inches in diameter, seal in plastic wrap, and refrigerate for an hour.
Right before the dough is ready, slice peaches and mix with sugar in a bowl.
Preheat oven to 400°F.
On a piece of parchment paper, roll the dough into a 12-14 inch circle.
Pour the peach mixture into the middle leaving about 2 inches of dough around the outside edge.
Lightly fold the outside dough over the peaches, crimping the seams together.
Brush the top and edges of the dough with some water then sprinkle a tablespoon of sugar all over the top.
Bake for 50-55 minutes, until the dough turns golden brown.
Let cool. Serve with ice cream.
Serve with some ice cream. The cinnamon I use for my peach cobbler is good, but a good vanilla works well too.