Milk Chocolate Galette

Instructions

1. 1

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

2. 2

   In a large bowl, combine the flour and cold butter. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

   Tip: Make sure to keep the butter cold to avoid melting it.

3. 3

   Gradually add the ice-cold water to the bowl, stirring with a fork until the dough comes together in a ball.

4. 4

   Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable.

   Tip: Don't overwork the dough.

5. 5

   Roll the dough out to a thickness of about 3mm (1/8 inch). Transfer the dough to a 20cm (8 inch) tart pan with a removable bottom.

6. 6

   In a separate bowl, melt the milk chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Be careful not to overheat the chocolate.

7. 7

   Stir the melted chocolate into the granulated sugar until well combined.

8. 8

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

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

9. 9

   Pour the chocolate mixture into the prepared tart crust.

10. 10

    Sprinkle the sea salt and confectioners' sugar over the top of the chocolate layer.

    Tip: Optional: add chopped peanuts on top for extra texture.

11. 11

    Bake the galette for 25-30 minutes, or until the edges are golden brown and the center is set.

    Tip: Don't overbake, as the chocolate can become too hard.

12. 12

    Remove the galette from the oven and let it cool completely in the pan.