A Galette can be made of cake, pastry or even bread, but always has a flat, round shape. This nutty version is extremely tasty and perfect served with coffee or tea – or as a dessert with a glass of something stronger. I used 50-50 walnuts and almonds, but any variety of nuts would work well. I also felt like making my own rich, sweet pastry, but you could just as well use a packet of ready-made shortcrust if you’re short of time
For the filling
- 50g soft brown sugar (dark or light)
- 50g butter
- 4 tbsps condensed milk or double cream
- 350g mixed nuts
- 2 eggs
- 1 tsp mixed spice
- Juice of 1 lemon (grate off the rind for the pastry)
For the pastry
- 275g plain flour
- 150g cold butter
- 100g castor sugar
- Finely grated rind of the lemon
- 1 medium egg
- (or a 450g packet of ready-made shortcrust pastry – sweet dessert pastry if you can find it)
1. Put the sugar, butter and condensed milk (or cream) into a saucepan and stir over low heat until melted together. Remove from the heat and allow to cool.
2. To make the pastry, sieve the flour into a mixing bowl and rub the butter into it until it resembles fine crumbs. Add the sugar and lemon rind. Beat the egg lightly with 2-3 tbsps of water in a cup, then add to the flour mix and stir with a wooden spoon into a soft dough, adding a little more water if necessary. Turn out onto a floured surface and knead very lightly into a smooth ball. Wrap and chill for 30 minutes.
3. Pre-heat the oven to 180°C (165°C fan assisted, 350°F, gas mark 4). Grease a 20cm spring-form cake tin. Roll out 2/3rds of the pastry and line the base of the tin and halfway up the side.
4. Blitz the nuts in a processor until finely chopped (or chop by hand).
5. Beat the eggs together with the spice and lemon juice and stir into the cooled sugar mixture. Add the nuts and stir well, then spoon into the pastry case and spread evenly. Dampen the top edge of the pastry case around the side. Roll out the remaining pastry and cut a round lid. Carefully lift onto the nut mixture and press the edges to seal, trimming as necessary. Make a small hole in the centre with a knife.
6. Bake for 50 minutes, then leave in the tin to cool. Loosen the edge of the galette and remove the side of the tin. Slide onto a serving plate and dredge well with sieved icing sugar.