Chocolate Galette
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This chocolate galette is one of my favorite desserts to make when I want something impressive without spending hours in the kitchen. It comes together in just an hour from start to finish, and honestly, most of the work is letting the oven do its thing. The oats in this recipe aren't just delicious, they add fiber and nutrients that make this treat feel a little less indulgent. Best of all, you likely have everything already sitting in your pantry, so there's no special trip to the store needed. The rustic, free form design means you don't need any fancy equipment or decorating skills, just a willingness to embrace a little beautiful imperfection.
Ella x
Ingredients
- 250all-purpose flour
- 100confectioner's sugar
- 150cold unsalted butter(Cut into small pieces)
- 150granulated sugar(For the oat topping)
- 75brown sugar(For the oat topping)
- 100rolled oats(For the oat topping)
- 200dark chocolate chips(High-quality, dark chocolate)
- 2eggs
- 5 gsalt
- 20 mlwater
- 30 mlmilk(for egg wash)
Detail level
Instructions
- 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
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
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
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
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
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
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
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
Pour the melted chocolate over the oat topping.
Tip: Make sure the chocolate is evenly distributed over the pastry.
- 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
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.
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