Treacle Galette
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A sweet and sticky pastry filled with a rich treacle filling, perfect for dessert.
Ella x
Ingredients
- 250 gflour(all-purpose)
- 150 gcold butter(cut into small pieces)
- 100 mlice water(for mixing dough)
- 400 mltreacle(golden syrup)
- 150 gbrown sugar(fine)
- 5 gsalt(fine)
- 2 egglarge eggs(beaten)
- 1 mlvanilla extract(optional)
- 150 mlalmond milk(for brushing pastry)
- 100 gdried fruit(such as currants or raisins)
- 50 gchopped nuts(such as almonds or hazelnuts)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Tip: Use a baking sheet with a non-stick surface for easy removal of the galette.
- 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: Make sure the butter is well-distributed for an even texture.
- 3
Gradually add the ice water to the bowl, stirring with a fork until the dough comes together in a ball.
Tip: Be careful not to overmix the dough, as this can lead to a tough pastry.
- 4
Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable.
Tip: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the gluten to relax.
- 5
In a separate bowl, combine the treacle, brown sugar, and vanilla extract (if using). Stir until the sugar has dissolved.
Tip: This mixture will be the filling for your galette, so make sure to get it right!
- 6
On a lightly floured surface, roll out the chilled dough to a thickness of about 3mm (1/8 inch). Transfer the dough to a 23cm (9 inch) tart pan with a removable bottom.
Tip: Make sure the edges of the pastry are even and the bottom is flat.
- 7
Spread the treacle mixture evenly over the dough, leaving a 2cm (3/4 inch) border around the edges.
Tip: You can adjust the amount of treacle to your liking, but be careful not to overflow the pastry.
- 8
Arrange the dried fruit and chopped nuts evenly over the treacle mixture.
Tip: These will add natural sweetness and texture to your galette.
- 9
Brush the edges of the pastry with the almond milk and fold the edges up over the filling to create a crust.
Tip: This will help the filling stay in place and create a beautiful presentation.
- 10
Bake the galette for 35-40 minutes, or until the pastry is golden brown and the filling is bubbly.
Tip: Keep an eye on the galette during the last 10 minutes of baking, as it can go from perfectly cooked to burnt quickly.
- 11
Remove the galette from the oven and let it cool on a wire rack for at least 30 minutes before serving.
Tip: This will allow the filling to set and the pastry to firm up, making it easier to slice and serve.
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