Galette périgourdine aux noix

Name: Galette périgourdine aux noix
Total time: 30 min
Yield: Serves 8
Cuisine: Périgord
Ingredients: 300 g (2½ cups) all-purpose flour; 200 g (7 oz) softened unsalted butter; 150 g (¾ cup) granulated sugar; 150 g (5 oz) walnut halves, chopped; 2 whole eggs; 1 packet of baking powder (2 tsp); 2 tbsp walnut brandy; 1 egg yolk for glazing

Périgord walnut butter cake

⏱ 30 minServes 8Easy420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

300 g (11 oz)all-purpose flour
200 g (7 oz)softened unsalted butter
150 g (5 oz)superfine sugar
150 g (5 oz)walnut halves, chopped
2whole eggs
1 packetbaking powder
2 tbspwalnut brandy
1egg yolkfor glazing

300 g (11 oz) all-purpose flour
200 g (7 oz) softened unsalted butter
150 g (5 oz) superfine sugar
150 g (5 oz) walnut halves, chopped
2 whole eggs
1 packet baking powder
2 tbsp walnut brandy
1 egg yolk for glazing

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 tart pan (26 cm / 10 in)

1 stand mixer with paddle

1 silicone spatula

1 wooden rolling pin

1 silicone pastry brush

1 sharp knife

1 fan oven (180 °C / 350 °F)

1 cooling rack

03 — Method

Beat the softened butter with the sugar until creamy.
Beat in the eggs one at a time, then the walnut brandy.
Add the flour sifted with the baking powder on low speed until the dough comes together easily.
Fold in the chopped walnuts with a spatula.
Press the dough evenly into the buttered pan, right to the edges.
Brush the top with beaten egg yolk and score a crisscross pattern with the tip of a knife.
Bake for 35 minutes at 180 °C (350 °F) fan until golden, then unmold while warm onto a rack.