Peach-Ginger Galette with Hazelnuts

Peach-Ginger Galette with Hazelnuts
Photo by Scott Phillips


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


Best Wine Deals

See More Deals

Snooth Media Network