Apple and Roquefort galette with rosemary hot honey

Ingrédients

• 4 pink lady apples, quartered, cored and cut into 5mm-thick slices
• 1 egg yolk mixed with 1 tsp milk, for eggwash
• Chopped roasted walnuts, to serve
• FLAKY ROSEMARY PASTRY
• 275 gm plain flour
• 200 gm cold unsalted butter, chopped
• 1 tbsp finely chopped rosemary
• ROQUEFORT FILLING
• 200 gm Roquefort
• 200 gm firm ricotta
• 1 egg
• ROSEMARY HOT HONEY
• 180 gm (1/2 cup) honey
• 2 tbsp rosemary
• 2 tbsp Sherry vinegar

Préparation

1. 1

   1: For pastry, combine flour, butter and 1 tsp fine sea salt in a bowl, toss to combine and place in the freezer for 10 minutes to chill. Remove from freezer and transfer to a food processor with rosemary; pulse in food processor until butter is the size of peas. Tip onto a clean work surface and using the heel of your hand, smear butter into flour until a shaggy dough forms. Make a well in centre, add 80ml iced water, then use your hands to bring the dough together to form a ball. Flatten to a rough rectangle, wrap in plastic wrap and refrigerate to rest (2 hours).

2. 2

   2: Roll out pastry on a lightly floured surface to a 3mm-thick, 45cm x 30cm rough rectangle, then trim to 40cm x 30cm (discard pastry scraps). Place on a baking tray lined with baking paper and refrigerate to rest (30 minutes).

3. 3

   3: Preheat oven to 180°C fan-forced. For Roquefort filling, combine ingredients in a food processor and process until smooth. Spread filling over pastry, leaving a 2cm border. Arrange apple slices, slightly overlapping on top, season to taste and roll in pastry edges to form a border. Brush edge with eggwash and bake until golden and cooked through (40-45 minutes). Stand to cool briefly (20 minutes).

4. 4

   4: Meanwhile, for hot honey, heat honey and rosemary in small saucepan over low heat until fragrant (3 minutes). Remove from the heat and stir in Sherry vinegar.

5. 5

   5: Cut tart in slices and serve drizzled with rosemary hot honey and scatter with roasted walnuts.