Praline Galette

Instructions

1. 1

   Preheat the oven to 200°C (400°F).

2. 2

   In a large bowl, whisk together the flour, cold butter, and salt until the mixture resembles coarse breadcrumbs.

   Tip: Use a pastry blender or your fingertips to work the butter into the flour.

3. 3

   Gradually pour in the caster sugar and mix until the dough comes together in a ball.

   Tip: If using a food processor, pulse the mixture until it resembles coarse breadcrumbs.

4. 4

   Wrap the dough in plastic wrap and refrigerate for 10 minutes.

5. 5

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

   Tip: Use a rolling pin to roll out the dough to the desired thickness.

6. 6

   In a small bowl, whisk together the light brown sugar, pure vanilla extract, and 1 egg. Brush the egg mixture over the dough.

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

7. 7

   Arrange the praline, unsalted butter, and all-purpose flour in a circular pattern, leaving a 2.5cm (1inch) border around the edges.

   Tip: Overlap the ingredients slightly to create a cohesive pattern.

8. 8

   Caramelize the sugar by sprinkling it over the top of the praline and baking for 25-30 minutes, or until golden brown.

   Tip: Use a pastry brush to brush the edges of the crust with the remaining egg yolk.

9. 9

   Remove the galette from the oven and let it cool for 10 minutes.

   Tip: Use a spatula to carefully loosen the galette from the tart pan.

10. 10

    Transfer the galette to a wire rack to cool completely.

11. 11

    Cut the galette into 6 equal pieces and serve warm.

    Tip: Dust with powdered sugar before serving, if desired.