Feijoa, walnut and honey galette
Juicy feijoas are combined with a spiced walnut topping and a tender vinegar pastry in this gorgeous dessert. Adding vinegar to the pastry makes the pastry tender.Pastry
2 cups flour
¼ cup icing sugar
125 g cold butter diced
1 tbsp DYC 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 with
1
Preheat the oven to 190°C.
2
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.
3
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.
4
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.
5
Fold the pastry edges over the fruit. Beat the egg yolk and brush over the folded edges.
6
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.
7
Dust with icing sugar before serving. Serve warm with extra liquid honey for drizzling and some whipped cream or ice cream.
