Peach and Raspberry Hazelnut Galette – GFCFSF

March 23, 2013


Peach and Raspberry Hazelnut Galette - GFCFSF

3/4 cup raw hazelnuts, skin on
3/4 teaspoon kosher salt
1 1/4 cups GF flour mix
1/2 cup cold Earth Balance SF margarine
1/4 cup sugar
2 large egg yolks
1 cup fresh raspberries
2 ripe peaches
1 teaspoon finely grated lime zest
1 teaspoon fresh lime juice
1 large egg, beaten to blend
2 tablespoons turbinado sugar

1. Preheat oven to 375°. Process hazelnuts, salt, and flour in a food processor until nuts are very finely ground; transfer to a medium bowl and set aside.
2. Process butter and sugar in food processor until smooth. Add egg yolks and pulse just to combine. Add reserved hazelnut mixture and pulse just until blended. Gather into a ball, flatten into a disk, and wrap in plastic. Chill for at least 2 hours.
DO AHEAD: Dough can be made 1 day ahead. Keep chilled. Let stand at room temperature for 15 minutes before rolling out.
3. Peel and slice peaches and put into bowl with berries, 2 tablespoons sugar, lime juice and lime zest. Toss carefully so you don't bruise the fruit. Let sit 20-30 minutes to macerate.
4. Roll out dough on a sheet of floured parchment paper to a 14-inch round about 1/8-inch thick, dusting dough with flour as needed to prevent sticking.
5. Spoon fruits into center, leaving a 1 1/2-inch border. Brush beaten egg on border of dough. Using parchment paper as an aid, fold border of dough over jam, pinching together any cracks in dough. Slide parchment paper with galette onto a baking sheet. Brush top of dough with beaten egg; sprinkle with turbinado sugar.
6. Bake galette, rotating halfway through, until crust is deep golden brown, 30-40 minutes. Run a large offset spatula or knife between tart and paper to release tart from any juices that may have bubbled out. Let cool completely on pan on a wire rack.
7. Keep loosely covered at room temperature.

Peach and Raspberry Hazelnut Galette - GFCFSF
Peach and Raspberry Hazelnut Galette - GFCFSF

Peach and Raspberry Hazelnut Galette before cooking
Peach and Raspberry Hazelnut Galette before cooking