Butterscotch Galette

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Make the pastry dough: In a large bowl, combine flour, salt, and baking powder. Add cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs. Gradually add milk, stirring with a fork until the dough comes together in a ball.

   Tip: Make sure the butter is well chilled for a flaky crust.

3. 3

   Roll out the pastry dough on a lightly floured surface to a thickness of about 3mm.

4. 4

   Transfer the pastry to a 23cm (9in) tart pan with a removable bottom.

5. 5

   Make the butterscotch filling: In a medium saucepan, combine brown sugar, heavy cream, and butter. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

   Tip: Be careful not to burn the sugar.

6. 6

   Pour the butterscotch filling into the pastry shell.

   Tip: Make sure to spread it evenly.

7. 7

   Top with the oat and pecan mixture: In a small bowl, mix together oats, pecans, and a pinch of salt. Add melted butter and mix until the topping is crumbly.

8. 8

   Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbly.

   Tip: Keep an eye on the galette after 20 minutes to avoid overcooking.

9. 9

   Remove from the oven and let cool for 10 minutes.

10. 10

    Serve warm, dust with powdered sugar if desired.