Peach-Ginger Galette with Hazelnuts

Peach-Ginger Galette with Hazelnuts
Photo by Scott Phillips


  • 5-½ oz. (11 Tbs.) very cold unsalted butter, cut into ½-inch pieces
  • 2 tsp. minced fresh ginger
  • 1 tsp. ground ginger
  • 1 Tbs. unsalted butter, melted
  • 1/3 cup packed light brown sugar
  • 1 Tbs. light brown sugar
  • 2 tsp. fresh lemon juice
  • + 11 more ingredients
    • 1/3 cup very cold water
    • 1/3 cup (1-½ oz.) very coarsely chopped hazelnuts (with or without the skin)
    • ½ tsp. table salt
    • ¼ tsp. table salt
    • 1 tsp. all-purpose flour
    • 9 oz. (2 cups) all-purpose flour
    • Vanilla ice cream or sweetened whipped cream for serving (optional)
    • 3 Tbs. cornstarch
    • 2-¼ lb. firm but ripe peaches (4 to 5 peaches), pitted and cut into ¾-inch wedges
    • 3 Tbs. granulated sugar
    • 2 Tbs. cream or milk

Combine the flour, sugar, ground ginger, and salt in a food processor and pulse to combine. Scatter the chilled butter pieces around the bowl and pulse in 1-second bursts just until the mixture resembles coarse crumbs. Drizzle the water evenly over the crumbs and process just until the dough is m...

View full recipe at Fine Cooking


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