- 1
Ingredients
- Crust:
- 1 1/2 cups all-purpose flour
- 1 1/2 tablespoons white granulated sugar
- 1/2 teaspoon fine-grain sea salt
- 1 stick unsalted butter, frozen
- 1 large egg
- 1/4 cups buttermilk, shaken, plus 1 tablespoon-2 tablespoons, divided
- Filling:
- 1/4 cup hazelnuts (about 15-16 hazelnuts)
- 4-5 apricots, sliced
- 6 tablespoons white granulated sugar
- 1 1/2 tablespoons minced fresh sage (5-6 leaves)
- 1 tablespoon corn starch
- Pinch salt
- Topping:
- 1 large egg, beaten with a splash of buttermilk
- Turbinado sugar
Preparation
Step 1
1. In a large bowl, combine the dry ingredients: flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they’re evenly distributed and resemble the size of small peas. Beat together the egg and 1/4 cup buttermilk and add it to the flour mixture. Mix the dough together until it just begins to climb together; if the dough doesn’t hold together, add an extra tablespoon or two of buttermilk.
2. Remove the dough from the bowl and place it on a lightly floured counter. Knead the dough a few times until it comes together and shape it into a mound. Shape the dough into a disc and wrap it plastic wrap; transfer it to the refrigerator to chill for 1 hour or overnight.
3. While the dough is chilling, turn your attention to the filling. Preheat the oven to 350 degrees F. Spread the hazelnuts onto a baking sheet and roast in the oven for 15 minutes, until they turn a dark brown color. Carefully transfer the hot hazelnuts to the center of a clean kitchen towel. Wrap the towel around the hazelnuts and rub them back and forth, which will shake off their skins. (If some of the hazelnuts have a bit of a skin still attached, no biggie!). Chop the hazelnuts, roughly; transfer them to a medium bowl. Add the sliced apricots, sugar, fresh sage, cornstarch and pinch of salt. Toss together and set aside.
4. Remove the disc from the refrigerator. Heavily flour your work surface and rolling pin. Roll out the dough, being sure to rotate it every so often so it doesn’t stick, until it reaches a 1/8-inch thickness. Cut the dough into one large 13-inch circle (I used a 13-inch plate as a guide). Transfer the dough circle to the center of a parchment-lined baking sheet. Reroll the scraps and slice ten-twelve strips that are about 12-inches long and about 1 1/2-inches wide.
5. Spoon the filling out of the bowl (leaving any fruit juice behind) and place it in the center of the dough circle, leaving a 1/2-inch border around the sides. Arrange the fruit so it’s in one layer (not topped onto each other). Make it look pretty, if you like! Fold over the sides.
6. Lay the strips onto the top, making a lattice top.* Trim the edges with a sharp knife. Make sure to secure the edges of the dough with a little water, pressing the lattice strips and the folded over sides together just enough to bind the two. This way nothing’s going anywhere when it gets in that hot oven.
7. Place the baking sheet in the freezer for 15 minutes. Meanwhile, preheat your oven to 400 degrees F. Right before entering the oven, brush the top of the galette with egg wash and sprinkle on a bit of turbinado sugar. Bake for 20-25 minutes, until medium golden brown. Transfer to a cooling rack until the galette is room temperature.
Lattice top:
Cut the dough into even strips, 1/2-inch to 3/4-inch wide, depending on how thick you want your lattice strips. You can use a blunt knife with or without a ruler or straight edge to guide you, or you can use a pizza wheel or a pastry wheel if you have one.
On top of the filling, lay out 4 to 7 parallel strips of the pie dough, depending on how thick your strips are, on top of the filling, with about 1/2-inch to 3/4-inch space between them. Fold back every other strip.
Place one long strip of dough perpendicular to the parallel strips as shown. Unfold the folded strips over the perpendicular strip.
Now take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip, as shown. Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips. Unfold the folded parallel strips over the second strip.
Continue this process until the weave is complete over the top of the pie.
Trim the edges of the strips flush with the dough of the underlying pie dish, which should be about half an inch over the sides. Fold back the rim of the shell over the edge of the lattice strips, and crimp to secure.