Apple Sumac & Hazelnut Galette

Crust

Cube the butter into 1/4 inch cubes and place it back in the refrigerator on a small plate or bowl while you measure all of the other ingredients. In the bowl of a food processor, pulse the flours, Just Date Sugar and salt five times. Add and scatter the cold butter and pulse twenty five to thirty times until it resembles pea sized amounts. Add the ice water one tablespoon at a time through the feed tube pulsing until the dough comes together. You might not need all of the water so monitor it closely as to not over moisten the dough. Turn the dough out onto a lightly floured work surface or a pastry board and pull all of the bits together forming it into a disc. Wrap it tightly with plastic wrap and store in the refrigerator overnight.

Next day, make the hazelnut layer and the apple filling 

Line a sheet pan with parchment paper and have it nearby. While you make the hazelnut layer and filling, remove the disc of chilled dough and let it sit on the counter for 20 minutes at room temperature so it will be easier to roll out. Once the apple filling is made, macerate it for 30 minutes stirring occasionally. Roll out the dough to a 12” round and trim the outer edges to get a circle using a pastry cutter. I use a fluted edge, however, use what you have. A pairing knife also works to trim the edges. Reserve the trimmings and using a tiny cookie cutter, stamp out as many cutouts as you can if you want to decorate your galette. Alternatively, you can leave the edges untrimmed and make it more rustic. Chill the dough and the cutouts if using on the prepared sheet pan while the apples continue macerating.

To assemble the galette, make the egg wash whisking 1 egg and 1 teaspoon of water in a small bowl and set it aside. Place the hazelnut layer down on the dough leaving a 2 inch border. Place the apple filling by shingling them in a design or, mound in the center over the hazelnuts. Gingerly, fold the edges of the dough over the filling, overlapping each fold going in the same direction each time. Press the dough gently to enforce the edges and then adhere the cutouts if using by brushing a little egg wash ever so slightly on each one pressing them on gently to each fold. Reserve the rest of egg wash and place the galette in the freezer for 15 to 20 minutes. This helps it to keep its shape while baking and deters shrinkage when it hits the hot oven.

Preheat the oven to 400 degrees. Brush the egg wash evenly over the entire galette so that the color and glaze will be uniform. Bake until it is bubbly and golden for a total of 30 to 35 minutes rotating halfway between.

Place the sheet pan on a wire rack and cool for 20 minutes. The galette can be served while still warm, at room temperature or even cold. Drizzle Just Date Syrup over each slice before serving. Store any remaining galette in the refrigerator well sealed for up to 3 days. Enjoy!

Notes

Feel free to use your favorite baking apple and also make this nut free if you’d like. Sliced almonds can also be substituted for the hazelnuts. If you don’t have Sumac, substitute cinnamon.