Chocolate Galette

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Tip: Use parchment paper to prevent the pastry from sticking.

2. 2

   In a large bowl, whisk together the flour, confectioner's sugar, and salt. Add the cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse breadcrumbs.

   Tip: Make sure the butter is cold and the mixture is crumbly.

3. 3

   Gradually pour in the water while gently stirring the mixture with a fork until it forms a shaggy dough.

   Tip: Don't overmix the dough.

4. 4

   Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.

   Tip: Don't overwork the dough.

5. 5

   Roll the dough out into a rectangle, about 1cm (1/2 inch) thick.

   Tip: Use a rolling pin to help you achieve an even thickness.

6. 6

   Transfer the dough to a 20cm (8 inch) tart pan with a removable bottom.

   Tip: Press the dough into the corners of the pan.

7. 7

   Mix the granulated sugar, brown sugar, and rolled oats in a small bowl. Sprinkle the oat mixture evenly over the pastry.

   Tip: Make sure to cover the entire surface of the pastry.

8. 8

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

   Tip: Stir until smooth and glossy.

9. 9

   Pour the melted chocolate over the oat topping.

   Tip: Make sure the chocolate is evenly distributed over the pastry.

10. 10

    Brush the edges of the pastry with the egg wash and sprinkle with a pinch of salt.

    Tip: This will help the pastry brown during baking.

11. 11

    Bake the galette for 40-45 minutes, or until the pastry is golden brown and the chocolate is set.

    Tip: Keep an eye on the galette during the last 10 minutes of baking, as the crust can go from golden to burnt quickly.