Chicory and Apple Galette with Hazelnut Frangipane

Ingredients

• 1 cups all-purpose flour, sifted
• 1 cup unsalted butter, chilled and cubed
• 1 teaspoon salt
• 3 tablespoons ice water

• 1 cup hazelnuts, toasted and ground
• 1 cup sugar
• 1 cup unsalted butter, softened
• 1 egg, large
• 1 teaspoon vanilla extract

• 1 cup chicory, thinly sliced
• 2 apples, peeled, cored, and sliced
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 1 teaspoon cinnamon

Method

1. 01
   Prepare the crust by combining sifted flour and salt in a bowl. Add the chilled, cubed butter and mix until the mixture resembles coarse crumbs.
2. 02
   Gradually add ice water, one tablespoon at a time, mixing just until the dough holds together. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
3. 03
   For the frangipane, beat together the ground hazelnuts, sugar, softened butter, egg, and vanilla extract until smooth and creamy.
4. 04
   In a separate bowl, toss sliced chicory and apples with lemon juice, honey, and cinnamon. Set aside.
5. 05
   Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface into a rough circle about 12 inches in diameter.
6. 06
   Spread the hazelnut frangipane evenly over the rolled-out dough, leaving a 2-inch border around the edges.
7. 07
   Arrange the chicory and apple mixture over the frangipane. Fold the edges of the dough over the filling, pleating as you go.
8. 08
   Transfer the galette to a baking sheet lined with parchment paper and bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the apples are tender.
9. 09
   Allow the galette to cool slightly before slicing and serving warm.