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  • I love this tart because you've got the kind of base of the really buttery creamy leeks.

  • There's a bit of milk, a bit of double cream in there

  • It is Christmas after all.

  • The black garlic which gives it that lovely kind of intense treacly kind of flavour

  • and you just get those little pops of it throughout,

  • so it's kind of a surprise and a bit of an interruption, then on the top you've got

  • the squash which kind of brings it all together, it's a sweetness,

  • you've got all these really kind of verdant, crispy herbs which again add like a nice

  • flavour but pops of texture as well.

  • Well, this pastry is amazing.

  • Thank you.

  • It's really lovely, tell me again how you make that? So it's walnut

  • It's walnuts and thyme that you blitz up in a food processor and then you add the flour as

  • you would a normal pastry and I just like it because without it being

  • complicated recipe, the walnuts give it this real kind of shortness and butteriness.

  • It really does and also it's just so much tastier than normal pastry.

  • This is my pudding and it is a chocolate, pear and almond galette.

  • I actually think these relaxed kind of tarts look much more beautiful than the posh ones, anyway.

  • Yeah. So I love the galette because it's very quick and easy to whip up and

  • uses mostly store-cupboard ingredients and seasonal fruit.

  • The base is made using

  • flour and sugar and dairy-free butter and then I've put a frangipane base on there

  • made using almonds and sugar and chocolate that's melted into it to give it that richness.

  • Delicious.

  • And that then sets up these gorgeous pears,

  • they just look really beautiful but sort of soften and sweeten and go so well with

  • chocolate and almonds.

  • You can put this together in about 10 minutes and it takes

  • about 30 minutes in the oven.

  • It's a winner.

  • Oh, thank you.

I love this tart because you've got the kind of base of the really buttery creamy leeks.

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