Chilli Chocolate Galette

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Line a baking sheet with parchment paper for easy cleanup.

2. 2

   In a large bowl, whisk together the flour, cocoa powder, and salt. Set aside.

3. 3

   In a separate bowl, cream the vegan butter and brown sugar until light and fluffy.

   Tip: Ensure the butter is at room temperature for the best results.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Make sure to scrape down the sides of the bowl after each addition.

5. 5

   Melt the dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Be careful not to burn the chocolate.

6. 6

   Fold the melted chocolate into the butter mixture until well combined.

   Tip: Make sure to scrape down the sides of the bowl after each fold.

7. 7

   Stir in the dried apricots, pecans, and chilli flakes (if using).

   Tip: Don't overmix, as this can make the filling too dense.

8. 8

   Roll out the dough on a lightly floured surface to a thickness of about 3mm. Transfer to a 20cm tart pan with a removable bottom.

   Tip: Make sure the edges are evenly coated with a small amount of water to prevent sticking.

9. 9

   Fill the galette with the chocolate mixture, leaving a 2.5cm border around the edges.

   Tip: Don't overfill, as this can cause the filling to spill during baking.

10. 10

    Fold the edges of the dough up over the filling, pressing gently to seal.

    Tip: Make sure the edges are evenly sealed to prevent the filling from escaping during baking.

11. 11

    Bake the galette for 35-40 minutes, or until the crust is golden brown and the filling is set.

    Tip: Keep an eye on the galette during the last 10 minutes of baking, as the filling can set quickly.