Nutella and strawberry orange tart
To make the puff pastry:
1 cup of AP flour
⅓ cup of ice water
10 tbs good butter -cold, and cubed
½ tsp sea salt
Using a fork or a pastry cutter, cut the butter into the flour and salt in a bowl, until you have crumbly chunks.
Make a well in the middle of the bowl and pour in the ice water. Using a wooden spoon or your hands, carefully mix the water and the flour mixture until loosely combined.
Place dough on a floured surface, and pat/shape dough into a rectangle.
Using a floured rolling pin, roll the dough to about ½ inch thickness. Fold the top third towards you, and the bottom third over the top fold, like an envelope. Give the dough a quarter turn, and repeat the rolling and folding process. Do this 6-7 more times. If the dough feels sticky, sprinkle on a little more flour.
Wrap the dough in plastic wrap and let it rest in the fridge for an hour before using.
To make the tart:
1 cup of strawberries, quartered
1 cara cara orange, peeled and cut into segments
1 tbs honey
1 tbs cornstarch
1 tbs sugar
2 tbs nutella
¼ cup of almond flour
1 tbs sugar, for sprinkling
Puff pastry dough
Preheat the oven to 475F. In a bowl, mix the strawberries and oranges with the honey, sugar, and conrstarch. Set aside.
Roll out the puff pastry dough to about ¼ inch thickness and place on parchment paper on a baking sheet. Spread the nutella in the middle, leaving about an inch of dough on the outer edges.
Gently scoop the fruit filling on top and fold the outer edges of the pastry dough over one another, forming a rustic looking gallette.
Mix the egg with a tablespoon of water and gently brush the egg over the outer edges of dough. Sprinkle sugar and almond flour on top.
Lower the oven temperature to 350F and bake the tart for 30 minutes, or until the puff pastry is golden brown.
Serve warm with vanilla bean ice cream.