March 24, 2013
I was hoping to spend this weekend outside gardening but we had a snow storm instead. Plan B included making a version of the Raspberry-Hazelnut Galette from Bon Appetit (variations due to snow storm pantry limitations). I would absolutely make a galette again even though I swore a bunch while rolling out the crumbly dough. The final outcome is like a nutty, grown-up Pop-Tart.
1 1/4 c. unbleached white flour
3/4 c. fancy mixed nuts (no peanuts) roasted/ salted
1/2 t. salt
1/2 c. salted butter, chilled
1/4 c. sugar
2 egg yolks
1 c. homemade plum jam
some of the leftover egg white
raw sugar or regular sugar and brown sugar
Use a food processor to blend the nuts, salt, and flour. Set the mixture aside. Cut the butter into 1/2" chunks. Food process the butter and sugar. Add the egg yolks and pulse to combine. Add the nut and flour mixture back in and pulse to combine. Force the crumbly mess into a ball, press the ball into a disk, wrap the disk in a plastic bag, and refrigerate for 2 hours or overnight.
Preheat the oven to 375. Pull the dough out of the fridge and let it warm up for 15 minutes. Sprinkle parchment paper with flour. Attempt to roll out your crumbly dough disk into a 14" circle without swearing. I tacked the seams together a few times. Next spread the jam around leaving 1 1/2" at the edges. Brush egg white over the 1 1/2" of exposed dough. Use the parchment paper to flip the exposed dough over the jam. Press together any cracked edges to keep jam from oozing out. Brush the newly formed crust with egg white and sprinkle it with sugar. Slide the parchment onto a baking stone and bake for 35 minutes or until the crust is golden brown. Let cool before serving.