In a small bowl, combine the chopped hazelnuts, brown sugar, and flour with a fork until blended. Drizzle the melted butter evenly over the mixture and toss with the fork until combined.
Put the galette in the oven and immediately reduce the heat to 400°F. Bake until the crust is browned on the top and bottom, 45 to 50 minutes. Check the galette after about 30 minutes; if the nuts are darkening too much, cover very loosely with foil.
Go to any French bistro, and you’ll likely find a dish of lentils and salmon. It’s a classic for good reason: Lean, mellow lentils complement the richness of the fish.…
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