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–+ servings

Sweet Cherry and Hazelnut Galette

Print Recipe
Sweet cherries nestled inside a crust made from hazelnut flour. Serve with whipped cream and chopped hazelnuts for a sophisticated summer dessert.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 2 hours
Servings 6 servings
Author Annalise Sandberg

Ingredients

For the crust:

  • 1 cup all-purpose flour (120 grams)
  • ¾ cup hazelnut flour (65 grams)
  • ¼ cup powdered sugar (57 grams)
  • ½ teaspoon salt
  • ½ cup unsalted butter , cold and cut into cubes (113 grams)
  • 1-3 tablespoons cold water
  • 1 large egg , lightly beaten with 1 tablespoon water, for wash
  • Coarse sugar , for sprinkling

For the filling:

  • 2 lbs sweet cherries , pitted and halved (900 grams)
  • 1 ½ tablespoon cornstarch
  • ½ cup granulated sugar (100 grams)
  • Zest of 1 lemon
  • Juice of 1 lemon

For serving (optional):

  • 1 cup heavy whipping cream (240 ml)
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • ¼ cup hazelnut , chopped (35 grams)

Instructions

To make the crust:

  • Combine the flour, hazelnut flour, powdered sugar and salt in a food processor. Add the cubed butter and toss to coat. Pulse in short bursts until the butter is the size of small peas. With the food processor running, add the water a tablespoon at a time until the mixture comes together into a ball.
  • Remove the dough from the food processor and shape into a disk. Cover with plastic wrap and chill for at least 2 hours.

To assemble the galette:

  • Preheat to the oven to 375°F and line a rimmed sheet pan with parchment paper.
  • Roll the crust out on a lightly floured surface until it is a rough 12-inch circle. In a large bowl, toss together the cherries, cornstarch, sugar, lemon zest and lemon juice. Dump into the center of the circle, leaving a few inches around the edges.
  • Fold the edges up over the cherry mixture, pleating the dough as you go, until you've created a rim around the whole galette. Brush with egg wash and sprinkle with coarse sugar.
  • Bake until crust is golden and filling is bubbling, about 35-45 minutes. Let cool completely. Serve at room temperature or reheat to serve warm.

To make the whipped cream:

  • In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream until thickened. Add the sugar and vanilla and beat until soft peaks.
  • If desired, serve galette with whipped cream and chopped hazelnuts.