Adding ground nuts to your pastry dough is a great way to pack in flavour to your pastry. It works for sweet and savoury tarts, and obviously; galettes, as pictured above.

The nuts and lack of egg make this pastry more brittle than a Pâté Sucrée, so be prepared for cracks!


  • 62.5g walnuts
  • 146g plain flour
  • 8g of sugar 
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 113g butter 


  1. Preheat oven to 350°.
  2. In a dry cast iron pan, gently toast walnut until fragrant and golden.
  3. Pulse walnuts in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine.
  4. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
  5. Pulsing the processor, gradually add 4 Tbsp. ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Be careful of over-processing.
  6. Gently pat dough into a 6″-diameter disk. Wrap in plastic and chill at least 1 hour.

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