Grape, rosemary, honey and hazelnut galette, A recipe Suze from gourmet glow and i made in Puglia while we were there recently for a retreat.
It was so fun to cook in a beautiful Italian kitchen, with a large group of amazing women.
I showed the attendees how to make this flaky, buttery pastry, my favourite recipe from Danielle Alvarez that i learnt about when i was in Provence last October. It was a great pastry to make in the warm weather as i have found a way to press the butter and flour together using the rolling pin, rather than using my warm hands.
Grape roasted hazelnut frangipane galette
8
servings1
hour20
minutes45
minutesIngredients
- For the pastry
340g plain flour
250g cold butter
120-160ml ice cold water
1 tsp salt
1 tbsp caster sugar
- For the frangipane
50g ground roasted hazelnuts
50g caster sugar
50g unsalted butter
1 egg
good pinch of salt
- To finish
Large bunch of seedless red or black grapes
Small bunch of rosemary
Egg yolk for egg wash
Demerara sugar
Honey
Mascarpone
Directions
- Make the pastry in advance.
Mix the flour, salt and sugar together.
Add the cold, diced butter and mix together and Flatten the chunks of butter by crushing and smearing them between the palms of your hands to create little sheets. (Alternatively, you can dump everything onto your worktop and press the butter down into the bench, with a rolling pin. I like this method as I have warm hands).
Make a well in the center and add 120ml of the ice water, using your hands bring dough together to form a ball.
If it still has some dry, floury spots, add another 1 tsp water, and work the dough until it feels like it will stick together without feeling sticky. Press into a rectangle and cut In half and stack on top of the other then press down and cut and stack it again. Cover and chill for at least two hours. - Preheat the oven to 180c fan
- Whip the butter and sugar together in a bowl then add the egg and mix again. Add the ground hazelnuts and a pinch of salt.
Roll out the pastry into a large circle. Place on a piece of baking paper and spread frangipane in the middle of the pastry. Arrange grapes on top with a few sprigs of Rosemary. Fold the edges over and brush with an egg yolk and sprinkle with Demerara sugar. Bake for approx 45-55 minutes or until golden. To serve drizzle with some honey and serve with a spoonful of mascarpone.
Notes
- ensure all the pastry ingredients are ice cold
I love galettes as they are so fuss free, with no pre baking of the pastry needed or a tin.
I like to bake them for at least 45 minutes, and then add a few minutes after until its nice and golden. You can use a variety of fruits for this recipe if grapes are not in season. Stone fruits like plums or nectarines work great. orchard fruits like pear or apple work well too. You could also swap hazelnuts for ground almonds and even add a splash of amaretto or some vanilla.
