Hazelnut Galette with Whipped Mascarpone

Name: Hazelnut Galette with Whipped Mascarpone
Yield: 6
Ingredients: For the crust; 1 1/2 cups all-purpose flour (180g); 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1/2 cup unsalted butter, cold and cut into small pieces (100g); 3 tablespoons ice-cold water; For the filling; 1 cup whipped mascarpone cheese (180g); 2 cups hazelnuts, coarsely chopped (200g); 1/4 cup honey (60ml); 3 eggs; 2 tablespoons unsalted butter, softened; 1/4 cup ice-cold water (60ml); 1/4 cup all-purpose flour (30g); 1 egg, lightly beaten (for brushing)

1
For the crust
2
1 1/2 cups all-purpose flour (180g)
3
1/2 teaspoon salt
4
1/2 teaspoon baking powder
5
1/2 cup unsalted butter, cold and cut into small pieces (100g)
6
3 tablespoons ice-cold water
7
For the filling
8
1 cup whipped mascarpone cheese (180g)
9
2 cups hazelnuts, coarsely chopped (200g)
10
1/4 cup honey (60ml)
11
3 eggs
12
2 tablespoons unsalted butter, softened
13
1/4 cup ice-cold water (60ml)
14
1/4 cup all-purpose flour (30g)
15
1 egg, lightly beaten (for brushing)

Ingredients

1
For the crust
2
1 1/2 cups all-purpose flour (180g)
3
1/2 teaspoon salt
4
1/2 teaspoon baking powder
5
1/2 cup unsalted butter, cold and cut into small pieces (100g)
6
3 tablespoons ice-cold water
7
For the filling
8
1 cup whipped mascarpone cheese (180g)
9
2 cups hazelnuts, coarsely chopped (200g)
10
1/4 cup honey (60ml)
11
3 eggs
12
2 tablespoons unsalted butter, softened
13
1/4 cup ice-cold water (60ml)
14
1/4 cup all-purpose flour (30g)
15
1 egg, lightly beaten (for brushing)

Directions

1
Prepare the crust: in a medium bowl, combine the flour, salt, and baking powder
2
Add the butter and mix with your fingers until the mixture resembles coarse crumbs
3
Gradually add the ice-cold water, stirring with a fork until the dough comes together
4
Form the dough into a ball and knead it on a floured surface until it forms a disk about 15cm in diameter
5
Wrap in plastic wrap and refrigerate for at least 15 minutes. Reserve
6
Prepare the filling: in a medium saucepan, combine all the ingredients and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens (about 10 minutes)
7
Remove from heat and let cool to room temperature (about 30 minutes)
8
Preheat the oven to 180°C (medium)
9
Roll out the reserved dough on a floured surface to a thickness of about 3mm
10
Place the dough into a 35cm diameter tart pan with a removable bottom, turning the edges up to form a crust
11
Spread the filling over the dough, leaving a 5cm border around the edges
12
Fold the crust over the filling, but keep the center open
13
Brush the crust with the lightly beaten egg
14
Bake in the preheated oven until golden brown (about 30 minutes)
15
Transfer to a serving plate and serve immediately
16
690 calories per serving