Treacle Galette
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This rustic treacle galette is one of my favorite desserts to make when I'm craving something indulgent but don't want to spend hours in the kitchen. The whole thing comes together in just an hour, making it perfect for unexpected guests or a weekend treat. What I love most is how forgiving it is, you simply fold up the edges of a buttery pastry crust around a sweet treacle filling studded with dried fruit and nuts. Dried fruit brings natural fiber and antioxidants to balance the richness, and honestly, this recipe won't break the bank. It's the kind of homey, imperfect dessert that tastes far more impressive than the minimal effort required.
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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