Goat cheese, walnut and honey galette | Rustic tart
(0)
55 min
Under an hour
Sezamo
O tartă rustică franțuzească irezistibilă, cu aluat fraged de casă, brânză cremoasă de capră, nuci crocante și o atingere fină de miere cu cimbru. Perfectă pentru o cină elegantă sau un prânz de toamnă.
Preparation method
Preparing the shortcrust pastry
In a large bowl, sift the white wheat flour and add a generous pinch of salt. Incorporate the cold butter cut into small cubes and rub in quickly with your fingertips or in a food processor until you get a sandy texture.
Gradually add the very cold still water and bring the mixture together into a compact ball of dough without overworking it. Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes.
Assembling and baking the galette
Preheat the oven to 190°C and line a flat baking sheet with parchment paper. On a lightly floured surface, roll out the dough into a rustic disc about 4 mm thick.
Chef's tip
For a particularly flaky and crispy dough, use very cold butter straight from the fridge and ice-cold water.
If you want an extra crunchy texture, you can toast the walnuts in a dry pan for 2 minutes before adding them to the tart.
55 min
Under an hour
