Plum Galettes with Hazelnut Frangipane

I love using summer fruits in different desserts.  You won't be disappointed with this yummy treat.

The original recipe called for rhubarb.  For the life of me, I could not find rhubarb in any stores or the farmers market.  It must have been an early, small crop this year.

The recipe was featured in the May issue of Bon Appetit.  They would not be putting in a recipe that was off season.  Maybe if you live in the Pacific Northwest, you will still be able to get rhubarb, since the season there is June/July.

So, omit the rhubarb, orange juice and orange zest.  Substitute instead 1-11/2 plums, sliced, per galette.

As Always, ENJOY!

Ingredients                 

SERVINGS: MAKES 8

Galette Dough

• 2¾ cups all-purpose flour
• 2 tablespoons granulated sugar
• 1¾ teaspoons kosher salt
• 1¼ cups (2½ sticks) chilled unsalted butter, cut into pieces

Filling And Assembly

• ¾ cup raw skin-on hazelnuts
• ⅓ cup plus ¼ cup granulated sugar
• 4 tablespoons (½ stick) unsalted butter, room temperature
• 2 tablespoons buckwheat flour
• ½ teaspoon rye whiskey or vanilla extract
• ¼ teaspoon kosher salt
• 2 large eggs
• 1½ pounds rhubarb, halved lengthwise, cut into 2½-inch pieces
• 1 tablespoon finely grated orange zest
• 3 tablespoons fresh orange juice
• All-purpose flour (for surface)
• ½ cup demerara sugar
• 1 tablespoon aniseed

Preparation

Galette Dough

• Pulse flour, granulated sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
• Transfer mixture to a large bowl; drizzle ⅓ cup ice water over. Gently mix with your hands until a shaggy dough forms.
• Turn out dough onto a lightly floured surface and knead once or twice, pressing to incorporate any dry bits of flour. Divide dough into 2 pieces and flatten each into about a 1"-thick disk. Wrap in plastic wrap; chill at least 1 hour.
• Do Ahead: Dough can be made 2 days ahead. Keep chilled, or freeze 1 month.

Filling And Assembly

• Preheat oven to 350°. Process hazelnuts and ⅓ cup granulated sugar in a food processor to a fine paste, about 3 minutes. Add butter, buckwheat flour, rye, salt, and 1 egg and pulse until smooth; set frangipane aside.
• Toss rhubarb, orange zest and juice, and remaining ¼ cup granulated sugar in a medium bowl. Let sit, tossing occasionally, 10 minutes.
• Whisk remaining egg in a bowl with 1 tsp. water. Divide each disk of dough into 4 pieces. Roll out a piece of dough on a lightly floured surface to make a 5" round. Spread with about 1 ½ Tbsp. reserved frangipane, leaving a 1" border. Brush border with egg wash. Top frangipane with some rhubarb; fold edges of dough up and over rhubarb, overlapping slightly. Brush dough with egg wash. Repeat process to make 7 more galettes. Transfer to parchment-lined baking sheets.
• Sprinkle galettes with demerara sugar and aniseed and bake, rotating once, until crust is golden brown and rhubarb is soft, 30–40 minutes. Let cool on a wire rack.
• Do Ahead: Galettes can be baked 3 days ahead; store tightly wrapped at room temperature.

• Recipe by Briana Holt
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