Peach-Ginger Galette with Hazelnuts

Peach-Ginger Galette with Hazelnuts
Photo by Scott Phillips


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

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