Peach-Ginger Galette with Hazelnuts

Peach-Ginger Galette with Hazelnuts
Photo by Scott Phillips


  • ¼ tsp. table salt
  • 1 tsp. all-purpose flour
  • 2-¼ lb. firm but ripe peaches (4 to 5 peaches), pitted and cut into ¾-inch wedges
  • 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
  • + 11 more ingredients
    • 1/3 cup packed light brown sugar
    • 1 Tbs. light brown sugar
    • 2 tsp. fresh lemon juice
    • 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
    • 9 oz. (2 cups) all-purpose flour
    • Vanilla ice cream or sweetened whipped cream for serving (optional)
    • 3 Tbs. cornstarch
    • 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


Best Wine Deals

See More Deals

Snooth Media Network