Dulce de Leche Galette
Prep
30 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This rustic dulce de leche galette is one of my go to desserts when I want something that looks fancy but doesn't demand hours in the kitchen. The buttery, flaky crust comes together in just thirty minutes, and then you're baking for another forty. What I love most is how forgiving this recipe is; even if your galette isn't perfectly round, it tastes absolutely divine. The dulce de leche filling is pure indulgence, while the heavy cream in the dough provides wonderful richness and helps create those coveted crispy layers. Best of all, most of these ingredients are pantry staples, so you can whip this up whenever the craving strikes without a special trip to the store.
Ella x
Ingredients
- 400 gall-purpose flour(for the pastry)
- 200 gcold unsalted butter(for the pastry)
- 400 ggranulated sugar(for the dulce de leche)
- 200 mlheavy cream(for the dulce de leche)
- 10 gsalt(for the pastry)
- 2large eggs
- 200 gdulce de leche
- 100 mlunsalted milk
- 1 mLvanilla extract
- 10 gbaking powder
- 50 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Tip: Make sure to grease the parchment paper with a small amount of butter to prevent the pastry from sticking.
- 2
In a large mixing bowl, combine the flour, cold butter, and salt. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.
Tip: Be gentle when mixing the dough to avoid developing the gluten.
- 3
Gradually pour in the heavy cream, stirring the mixture with a fork until the dough comes together in a ball.
- 4
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to chill and firm up.
- 5
On a lightly floured surface, roll out the chilled dough to a thickness of about 3 mm (1/8 inch). Transfer the dough to a 20 cm (8 inch) tart pan with a removable bottom.
Tip: Make sure to press the dough evenly into the corners of the tart pan.
- 6
In a medium saucepan, combine the granulated sugar, heavy cream, and vanilla extract. Place the saucepan over medium heat and cook, stirring occasionally, until the mixture turns a deep amber color and forms a smooth, creamy dulce de leche.
Tip: Be careful when stirring the mixture as it can burn easily.
- 7
Pour the dulce de leche into the pastry shell and smooth the top with a spatula.
Tip: Make sure to spread the dulce de leche evenly to avoid any gaps or bubbles.
- 8
Bake the galette for 25-30 minutes, or until the pastry is golden brown and the dulce de leche is bubbly.
Tip: Check the galette frequently during the last 10 minutes of baking to prevent overcooking.
- 9
Remove the galette from the oven and let it cool on a wire rack for at least 10 minutes before serving.
Tip: Be patient and let the galette cool completely before slicing and serving.
- 10
Dust the galette with confectioner's sugar before serving, if desired.
Tip: This adds a nice textural element and a touch of sweetness to the dish.
- 11
Serve the galette warm, garnished with whipped cream or ice cream if desired.
Tip: The warm galette is best served with a scoop of cold ice cream to balance the flavors.
Recipe Variations
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