The more rustic the better
2 tablespoon raw sugarPreheat oven to 375°. Process hazelnuts, salt, and 1¼ cups flour in a food processor until nuts are very finely ground; transfer to a medium bowl and set aside.
Process butter and sugar in a food processor until smooth. Add egg yolks and pulse just to combine. Add reserved hazelnut mixture and pulse just until blended. Gather into a ball, flatten into a disk, and wrap in plastic. Chill for at least 2 hours.Dough can be made 1 day ahead. Keep chilled. Let stand at room temperature for 15 minutes before rolling out.Roll out dough on a sheet of floured parchment paper to a 14” round about ⅛” thick, dusting dough with flour as needed to prevent sticking.
Bake galette, rotating halfway through, until crust is deep golden brown, 30–40 minutes. Run a large offset spatula or knife between tart and paper to release tart from any jam that may have bubbled out. Let cool completely on pan on a wire rack.Cut into wedges and serve with ice cream, if desired.
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