Peach Hazelnut Salad Recipes

PEACH & HAZELNUT SALAD

Peach & hazelnut salad image

Try this nutty, fruity, summer salad with the best of the fresh produce available in the South of France

Provided by Orlando Murrin

Categories Dinner, Lunch, Side dish, Snack, Supper

Time 35m

Number Of Ingredients 9

Ingredients

4 peaches , stoned and sliced
3 tbsp extra-virgin olive oil
2 tbsp Armagnac
250g chavroux, pant-ysgawn or another soft goat's cheese
100g lamb's lettuce
85g rocket leaves
50g skinned hazelnuts , roughly chopped
3 tbsp extra-virgin olive oil
1 tbsp sherry vinegar

Steps:

Heat oven to 200C/fan 180C/gas 6. Make the dressing. Place the hazelnuts on a roasting tray and cook in the oven for 3-5 mins until golden, being careful not to burn them - they'll toast very quickly. Then tip them into a large bowl, mix in the oil and sherry vinegar, and season.
Place the peach slices on the roasting tray and drizzle with the olive oil and the Armagnac, and season lightly with salt and plenty of black pepper. Place the tray in the oven and roast the peaches for 5 mins to heat through.
Add the whole cheese to the baking tray and roast for a further 2 mins until just starting to melt. Place the lamb's lettuce and rocket in the bowl with the hazelnut dressing. Toss well. Arrange the dressed leaves on individual serving plates and top with the roasted peaches and a wedge of cheese. Drizzle over any remaining dressing and serve immediately.

Nutrition Facts : Calories 284 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.51 milligram of sodium

PEAR-HAZELNUT TART

Pear-Hazelnut Tart image

The topping for this yummy pear tart is quite sweet so I only add very little sugar to the pastry but you can make the tart with regular sweet shortcrust pastry if you like.

Provided by Lena

Categories Fruit Tarts

Time 2h35m

Yield 8

Number Of Ingredients 14

Ingredients

1 ½ cups all-purpose flour, plus more for dusting
2 tablespoons all-purpose flour
7 tablespoons unsalted butter, plus more for greasing
1 large egg
1 tablespoon white sugar
1 tablespoon cold water
1 pinch salt
½ cup hazelnuts
4 tablespoons unsalted butter
¼ cup white sugar
2 teaspoons vanilla sugar
¼ cup heavy cream
1 large egg
2 large pears - peeled, cored, and sliced

Steps:

Grease an 8-inch tart pan.
Combine 1 1/2 cups plus 2 tablespoons flour, butter, egg, sugar, water, and salt in a large bowl. Quickly knead into a smooth dough. Place in a container with a lid and refrigerate for 30 to 60 minutes. The pastry needs to be firm enough to be rolled out.
Roll out chilled pastry on a floured work surface and fit into the prepared tart pan. Shape an edge and prick the pastry several times with a fork. Chill in the refrigerator for 30 minutes.
Preheat the oven to 350 degrees F (180 degrees C).
Cover the pastry with parchment paper and fill with dry beans or pastry weights. Bake in the preheated oven for 20 minutes. Remove from the oven and let cool completely, about 30 minutes. Leave the oven on.
Meanwhile, roast hazelnuts in a dry skillet over low heat until fragrant, about 2 minutes. Remove from heat, allow to cool, and chop coarsely.
Beat butter, sugar, and vanilla sugar in a bowl with an electric mixer until creamy. Add cream and beat until well combined. Mix in egg and beat until batter is smooth. Spread onto the pastry. Arrange pear slices in an overlapping pattern on top of the cream and scatter hazelnuts on top.
Bake in the preheated oven until topping has set and is lightly browned, 20 to 25 minutes.

Nutrition Facts : Calories 385.7 calories, Carbohydrate 37.8 g, Cholesterol 98.7 mg, Fat 24.5 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 12.5 g, Sodium 42.9 mg, Sugar 13.4 g

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