Blackberry Hazelnut Galette

Blackberry hazelnut galette is the Pacific Northwest’s answer to the fancy tart — a free-form pastry with no pan required, filled with hazelnut frangipane and a tumble of blackberries, with the crust edges folded over and baked until golden and jammy. It is rustic by design, forgiving to assemble, and the combination of Oregon hazelnuts and wild blackberries is pure Cascadia on a plate.

Why this recipe works: The hazelnut frangipane — ground hazelnuts, butter, sugar, and egg — creates a creamy, nutty barrier that keeps the pastry crisp while the blackberries bake into a jammy topping. The free-form shape means no tart pan, no blind-baking gymnastics: roll the dough, spread the frangipane, pile on the berries, fold the edges, and bake.

Key ingredients

• Pie or galette dough: buttery and flaky.
• Ground hazelnuts: the frangipane’s soul — toast them first for deeper flavor.
• Butter, sugar, and an egg: the frangipane.
• Blackberries: fresh or frozen.
• A little sugar and lemon zest: for the berries.

Tips for the best galette

Keep the dough cold — roll it on a chilled surface and work quickly. Spread the frangipane in an even layer, leaving a 2-inch border, then pile the berries in the center and fold the edges over, pleating as you go. Brush the folded crust with egg wash and sprinkle with sugar for a golden, crackly finish. Bake at 400°F until the crust is deep golden and the berries bubble, 35 to 45 minutes. Cool slightly before slicing — it is glorious warm with vanilla ice cream.

Variations and storage

Use raspberries, plums, or a mix of stone fruit, or swap the hazelnuts for almonds. A galette is best the day it is made; leftovers keep 2 days at room temperature and reheat well in a 350°F oven for 10 minutes.

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