Wednesday, September 11, 2013

Bits of summer + blackberry hazelnut galette





 IMG_6045 copy





Hi! Remember me? The girl who used to blog round these parts? I'm sneaking in with a few photos and a recipe for something tasty and to say hi. Hi! I hope your summer has been grand.

Mine has been very full and very good: recipe writing, live music and birthday celebrations for the books, day trips further into the mountains, evenings spent contra dancing and plenty of coffee shop sitting with friends. I'm feeling nostalgic for it and it's not even gone yet. I can't help but think it's been one of those seasons I'll look back on and think "oh, those were the good ol' days."

 There hasn't been much interesting baking going happening here lately, as I've spent most of my time in the kitchen working on recipes for my book. This galette is one of the few extra things I've baked, and oh, it was good. I made it about a month ago now, with the few handful of blackberries we found, mixed in with some store bought ones. This hasn't been the summer of wild fruit, that's for sure. Hardly any to be found round these parts. I'm a little bit in love with the flavor combination of blackberry + hazelnut + thyme. I'd never topped my desserts with fresh herbs before, which is a shame, as it's really delicious. I'll take herbs with of all my sweets now, please and thank you!

Blackberry Galette with Hazelnut Crust and Thyme

 For the crust:
(from Martha Stewart)

1 3/4 cups all-purpose flour 
1/2 cup ground toasted, skinned hazelnuts 
2 sticks unsalted butter, cut into pieces 
1/4 to 1/2 cup ice water 

Pulse flour, hazelnuts, and 1/4 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture, and pulse until it just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse

Divide dough in half, and shape each half into a rectangle. Wrap in plastic wrap. Refrigerate until firm, about 1 hour. Let stand for 10 minutes before rolling.

 For berry filling:

2 cups blackberries
1/4 cup sugar 
3 tablespoons flour 
3 tablespoons ground hazelnuts 
raw sugar 
fresh thyme

Preheat oven to 400.

Stir together blackberries, sugar, ground hazelnuts and flour in a medium bowl. 
 On a lightly floured surface, roll out the dough to 1/8 inch thick. Transfer to baking sheet.
Spread berry mixture evenly over the dough to within 2 inches of the edge.
Fold the edge of the dough up over the plums to create a 2-inch border. Sprinkle with raw sugar. 

Bake for about 45 minutes, until the fruit is soft and the crust is browned.
 Allow to cool, serve with fresh thyme.


  1. oh, Hannah. these pictures are so good, they make my heart ache.

  2. There's nothing better in the whole wide world than wild berries, but that hazelnut crust nailed it for me. Lovely post.

  3. Perfection! Thanks for sharing these gorgeous pics, Hannah!

  4. Yay! A new post! Lovely, inspiring photos, Hannah. Your words make me long for carefree days. I need to try harder to make those happen. :)

  5. Well, while you were missed, I must say you totally outdid yourself here! Gorgeous Hannah!

  6. So nice to have you back! And this tart sounds awesome! Love that crust!

  7. I love your blog! Great to have a new post after so long, but I am pretty happy going back and reading old posts to fill the time as well. So lovely.

  8. I love your photos and recipes! Glad to see a new one :)I'm heading out of my city this weekend and beautiful photos like this bring it that much closer.

  9. Your photos always have a light, calm feeling to them, they make me feel warm and at home. Happy to see you posting again :)

  10. blackberry hazelnut galette equals awesomeness. Thanks!

  11. Hannah, nice to see you again... Beautiful dessert. Never tried putting fresh herbs in anything sweet before... intriguing. I will have to try this!! Your hazelnut crust sounds delightful. I love anything with hazelnuts. I am kinda glad summer is over but here in Southern AZ - fall is the best season of all... cooler temps, bbqing, fall foods at farmers markets :)

  12. Gorgeous pictures and wonderful galette! I love to forage for food. Wild blackberries are some of my favorite fruits.



  13. hello
    welcome back
    love your photos :) and thanks for receipe

  14. So nice to have you back.That's is so impressive and Thanks for the great article Dental Crown

  15. Beautiful photos and a gorgeous pie. I'm also envious of your sister's polkadot blouse!!

  16. This looks incredibly delicious! Beautiful photos, as always!

  17. Viva la thyme! I love how you incorporate thyme in this recipe--can't wait to try. Happy Nesting!

  18. Welcome back! Blackberries and thyme? Such an interesting flavor combination! I'm sure they taste great together.

  19. This is quite an unexpected combination but a good one after returning Porcelain Veneers Sydney

  20. Beautiful post - I'm so jealous of the scenes depicted in those photos!

  21. Sounds great! I like your blog! Your pictures are great... I am a new follower!

  22. Lovely photos of what sounds like an amazing summer.

    How fun!

  23. This galette is so summery!! A perfect way to enjoy wild berries while still in season. Yum!

  24. Just discovered your blog through a article. It's true, I was really blown away by the photography and this recipe has been added to my to-do list before the season ends. Thanks for putting together such beautiful and delicious creations!

  25. This summer in Ireland was unusually sunny and we've had a bountiful wild blackberry season. Blackberries are my favorite fruit. Your galette looks wonderful- what a great combination of flavors!

  26. Beautiful. Beautiful. Beautiful. I'm so in love with your photos. They're real life..but richer. Thank you for sharing!

  27. If I were to use frozen blueberries, should I thaw them first? Looks delicious.

  28. Ooh, can't wait for your book - Would love to see more posts from you!

  29. Oh my, Hannah! The tones on your outdoor photos are amazing!

  30. Oh Hannah,
    finally you blogged! Super happy to see this, and now I'm super late to looking at it. LOL. Can't wait for that book. You bless us with your blog:]

  31. I absolutely enjoying every little bit of this great post. It is a great blog post and nice share and want to say welcome back Dental Implants Sydney

  32. I want so badly to go foraging for blackberries in a green forest-y area right now! Beautiful photos and that galette looks amazing.

  33. There’s no word to describe such a great masterpiece. You made such an interesting piece to read Commercial Carpet Cleaning

  34. I am actually getting ready to across this information as given info is very helpful my friend.Really a wonderful article you have posted Cosmetic Dentist

  35. I have printed this recipe...Looks wonderful, as does your photography as always. Thank you xx
    Ness xx

  36. OH how I've missed you! I'm a homeschooling mom and came across your site ...... YOUR BEAUTY FILLED site!! Cant wait to see your cookbook finished! my dream is to live where you are ,in that mountain area!!! i would love to hang out with you and your sister!!! bet your homeschooling mom is soooooo very proud of you!!!

  37. I cannot wait for your book...

  38. Wow Hannah, blackberries and hazelnut is a dream combination. ! think you might like this article (dream combination as well) -- >

  39. Oh my, this looks fantastic! Such a perfect autumn treat!


  40. hi Hanna! i just discovered your blog! I like so much your photos...cheers

  41. Hello Hanna !
    This is my first visit to your blog. you have posted a such a lovely post and pictures in your blog with recipes, I think I must visit daily to your blog.

  42. Amazing photos. The berries look spectacular. I have never made a galette before but it looks delicious.

  43. Beautiful photos. Can you tell me what lens you used in these pictures?

  44. I love Fall but will miss those wild berries... Beautiful photos and recipes. Thanks!

  45. Hello beautiful. It's been a long time since I've read your blog posts, for some reason... about three years! I remember that discovering your blog was one of the reasons that I wanted to start my own... inspirational photos and recipes. Anyway, it's changed a lot around here. Absolutely gorgeous photography, beautiful header, impeccable food styling... and you're still creating the most warming, nourishing and homey food. The kind of food that makes someone feel automatically 'home', wherever they are. I love it. I cannot wait to see your recipe book when it's finished. I know it'll be a keeper. Love the look of this galette recipe, I love the addition of the hazelnuts and thyme. Thanks Hannah! xx

  46. Wow, I have just discovered your blog, I think it is amazing and have great ideas to develop my cooking skills. As an amateur cook, I also experiment with recipes. here you have a nice dessert I tried last weekend.

  47. great post and gorgeous photos! those fruits look gorgeous!

  48. Ah, fresh fruit this time of year sounds amazing as does your recipe. I never thought about adding hazelnuts to a crust. Sound delish! Thanks for sharing it all!

  49. I love berries. This is on my list to make soon, gluten-free, of course. Thanks!

  50. Once, during prohibition, I was forced to live for days on nothing but food and water.

    W. C. Fields

  51. Stunning.. Really nice photos.. was looking all day for something like this, I can’t wait to try it.

  52. At first used as a sweetener automobile nice taste, Honey
    it's currently found in other areas aside from cooking in addition to cooking.

  53. I came across your blog just today. I'm so glad to see this post about summer, I've been longing for summer and seeing these pictures made me happy. The recipe looks delicious. Berries are the best of fruits.

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  57. This gallette looks great, gorgeous photos!

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  61. amazing food, amazing photography and scenery! thank you for sharing this with us..:) Do you use protection glove whenever you are prep your ingredients or just do it with your bare hands?

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