Ingredients
Galette Dough
- 2¾ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1¾ teaspoons kosher salt
- 1¼ cups (2½ sticks) chilled unsalted butter, cut into pieces
Filling And Assembly
- ¾ cup raw skin-on hazelnuts
- ⅓ cup plus ¼ cup granulated sugar
- 4 tablespoons (½ stick) unsalted butter, room temperature
- 2 tablespoons buckwheat flour
- ½ teaspoon rye whiskey or vanilla extract
- ¼ teaspoon kosher salt
- 2 large eggs
- 1½ pounds seasonal fruit (Almost anything will do! Here are just a few examples: apricots, pitted and halved, cherries, pitted, rhubarb, thinly sliced, etc.)
- 1 tablespoon finely grated orange zest
- 3 tablespoons fresh orange juice
- All-purpose flour (for surface)
- ½ cup demerara sugar
- 1 tablespoon aniseed
Galette Dough
Pulse flour, granulated sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
Transfer mixture to a large bowl; drizzle ⅓ cup ice water over. Gently mix with your hands until a shaggy dough forms.
Turn out dough onto a lightly floured surface and knead once or twice, pressing to incorporate any dry bits of flour. Divide dough into 2 pieces and flatten each into about a 1"-thick disk. Wrap in plastic wrap; chill at least 1 hour.
Do Ahead: Dough can be made 2 days ahead. Keep chilled, or freeze 1 month.
Filling And Assembly
Preheat oven to 350°. Process hazelnuts and ⅓ cup granulated sugar in a food processor to a fine paste, about 3 minutes. Add butter, buckwheat flour, rye, salt, and 1 egg and pulse until smooth; set frangipane aside.
Toss fruit, orange zest and juice, and remaining ¼ cup granulated sugar in a medium bowl. Let sit, tossing occasionally, 10 minutes.
Whisk remaining egg in a bowl with 1 tsp. water. Roll out a piece of dough on a lightly floured surface. Spread with about 1 ½ Tbsp. reserved frangipane, leaving a 1" border. Brush border with egg wash. Top frangipane with some rhubarb; fold edges of dough up and over rhubarb, overlapping slightly. Brush dough with egg wash. Transfer to parchment-lined baking sheets.
Sprinkle galettes with demerara sugar and aniseed and bake, rotating once, until crust is golden brown and rhubarb is soft, 30–40 minutes. Let cool on a wire rack.
Serves 8
Original recipe on bonappetit.com.