Feijoa, walnut and honey galette

Prep time: 15 mins
Cook time: 30 mins
Serves: 6

INGREDIENTS

Pastry
2 cups flour
¼ cup icing sugar
125 g cold butter diced
1 tbsp apple cider vinegar
¼ cup iced water

Filling
8 large feijoas, peeled
2 tbsp liquid honey
1 tbsp lemon juice
½ cup FreshLife Californian Walnuts
3 tbsp sugar
2 tbsp flour 
½ tsp cinnamon
1 egg yolk
icing sugar for dusting
liquid honey for drizzling
whipped cream or ice cream to serve

METHOD

  • Preheat the oven to 190°C.

    Make the pastry: 

  • Place the flour, icing sugar and cold butter in a food processor and process until the mixture resembles coarse breadcrumbs.

  • Mix the vinegar with iced water and gradually add to the flour mixture, pulsing until the dough just comes together. Add a little more iced water if needed.

  • Shape into a disc, wrap in plastic, and chill for 30 minutes.

    Prepare the filling: 

  • Combine the honey and lemon juice in a large bowl. Cut the feijoa into wedges, add to the bowl, and gently turn to coat with the honey mixture.

  • Place the walnuts, flour, sugar, and cinnamon in a food processor and pulse until the walnuts are roughly chopped.

    Make the tart: 

  • Roll pastry between two sheets of baking paper to a 32cm circle. Place on an oven tray and remove the top sheet. Place the feijoa wedges on the pastry, leaving a 6cm border. Drizzle with any remaining juices from the bowl, then sprinkle the walnut mixture over the top.

  • Fold the pastry edges over the fruit. Beat the egg yolk and brush over the folded edges.

  • Bake at 190°C for 25–30 minutes until golden and the fruit is tender. If the fruit starts to brown too much, cover loosely with foil.

  • Dust with icing sugar before serving. Serve warm with extra liquid honey for drizzling and some whipped cream or ice cream.

 
Baking, Desserts and TreatsSuze QuinlanWalnuts