Mixed Berry Galette with Hazelnut Crust

Lilly is finally, finally feeling better. Thanks to everyone for the kinds words and encouragement during this past week (month, season!).

Last night was actually the first time she’s slept thru the night in more than a week so today during nap time I actually had the energy to do something. Even better, JiT has spoiled me by taking over dinner duties this weekend so that freed me up to do a little bit of therapeutic baking. And what could be more therapeutic than pastry? Bread maybe…the kneading and all. But today was a pastry day.

Pastry has been on my mind lately…or maybe on my tongue? Not sure why but I’ve been craving pie. A lot. Then I spotted a galette recipe in this month’s Bon Appetit and it sounded just close enough to pie to fit the bill. It also sounded pretty simple to pull together. Plus, well, what better way to satisfy a late-winter sweet tooth than a sweet, crumbly, nutty pastry crust wrapped around a rich gooey jam filling?

My version is close to Bon Appetit’s but I made a few adaptations based on what I had in the house. What I ended up with was a sweet, crumbly, gooey, nutty, rustic galette that works just as well at the breakfast table as it does on a dessert buffet. And it was so simple to make, I pulled it together while chatting with my mom on FaceTime 🙂

Mixed Berry Galette with Hazelnut Crust
1 12-inch galette (about 6 servings)

3/4 cup raw hazelnuts
3/4 teaspoon kosher salt
1 1/2 cups all purpose flour
1/2 cup (1 stick) unsalted butter, chilled and cut into 1 inch pieces
1/4 cup sugar
1 large egg
1 cup mixed berry jam
1 teaspoon finely grated orange zest
1 Tablespoon orange juice
1 egg white, beaten
2 Tablespoons raw sugar

Preheat oven to 375 degrees F. Combine hazelnuts, salt and flour in the bowl of a food processor and process until nuts are finely ground. Transfer to a large bowl and set aside.

Process butter and sugar in food processor until smooth. Add egg and pulse to combine. Add reserved hazelnut mixture and pulse just until blended. Spread a piece of plastic wrap on work surface and dump mixture from food processor into plastic wrap. Gather into a ball, cover with plastic wrap and flatten into a disk. Place dough in freezer for 30 to 60 minutes.

Meanwhile, mix jam, orange zest and orange juice in a small bowl to blend and set aside.

Once dough is chilled, remove plastic wrap and place dough between two layers of flour-dusted parchment paper. Roll dough to a 14″ round, periodically removing the top layer of parchment and dusting dough with flour to prevent sticking, then remove the top layer of parchment. Spread jam mixture over the center of the dough, leaving about a 1 1/2″ border. Brush beaten egg on the border of the dough. Using bottom piece of parchment as an aid, gently fold border of dough over the jam, pinching together any cracks in the dough. Brush top of dough with beaten egg and sprinkle with raw sugar. Transfer galette, on parchment paper, to a baking sheet and place in preheated oven.

Bake galette for 30 minutes, until edges are golden. Remove from oven and let cool completely. Cut into wedges to serve.