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!

Ingredients

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

Instructions

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.