Name: Raspberry-Hazelnut Galette
Yield: Makes 6 to 8 servings
Ingredients: 3/4 cup raw hazelnuts, skin on; 3/4 teaspoon kosher salt; 1 1/4 cups all-purpose flour plus more for work surface; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2" pieces; 1/4 cup sugar; 2 large egg yolks; 1 cup raspberry jam; 1 teaspoon finely grated lime zest; 1 tablespoon fresh lime juice; 1 large egg, beaten to blend; 2 tablespoons raw sugar; Hazelnut or vanilla ice cream (for serving; optional)

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Raspberry-Hazelnut GaletteMichael Graydon and Nikole Herriott

Parchment paper is a lifesaver when making this rustic tart. Use it when rolling out the tender, delicate crust (it'll keep it from sticking), then use it to fold over the edges of the galette.

Recipe notes

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