Salted Chocolate Galette

Instructions

1. 1

   Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. 2

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

   Tip: Use a light touch to avoid overworking the dough.

3. 3

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

   Tip: Don't overmix.

4. 4

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

5. 5

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

6. 6

   On a lightly floured surface, roll out the chilled dough to a thickness of about 3 mm.

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

7. 7

   Transfer the dough to a 23cm tart pan with a removable bottom.

8. 8

   In a separate bowl, whisk together chocolate chips, sugar, and sea salt.

   Tip: Use a high-quality chocolate for the best flavor.

9. 9

   Pour the chocolate mixture into the tart shell.

10. 10

    Bake for 20-25 minutes, or until the edges are golden brown and the center is set.

    Tip: Don't overbake.

11. 11

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

12. 12

    Drizzle with almond milk and sprinkle with chopped hazelnuts before serving.

    Tip: Optional.