Rustic Brie and Apple Tart | French Taste

In a large bowl, sift the white wheat flour and add a generous pinch of sea salt. Add the cold cubed butter and quickly incorporate it with your fingertips or a fork until you get a sandy texture. Gradually pour in the very cold still water and bring the dough together into a compact ball, without overworking it. Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes.

Preheat the oven to 190°C and line a baking sheet with baking paper. Remove the dough from the refrigerator and roll it out with a rolling pin into a rustic round shape, about 30 cm in diameter and 4 mm thick.

Wash the apples, core them, and cut them into thin, even slices. Cut the Brie cheese into generous slices. Arrange the creamy slices of Brie in the center of the dough, alternating them harmoniously with the fragrant apple slices, leaving a 4-5 cm border all around. Sprinkle with the chopped walnut kernels, fresh thyme leaves, and a little freshly ground black pepper.