Chocolate Galette with Tvorog and Plums

Chocolate galette with tvorog and plums is a rustic short-crust tart with cocoa in the dough, a soft farmer's cheese layer, and juicy Hungarian-type plums on top. The dough comes together in five minutes, and the tart turns out vibrant and not too sweet. I recommend serving it warm with tea - enjoy!

Chocolate Galette with Tvorog and Plums

A crumbly chocolate galette made from short-crust dough with a farmer's cheese filling and Hungarian-type plums.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

For the dough

• 180 g flour
• 20 g cocoa powder
• 100 g butter cold
• 1 pinch salt
• 4 tbsp water cold

For the filling

• 300 g tvorog (farmer's cheese)
• 300 g Hungarian-type plums
• 3 tbsp sugar

Method

 

1. Cut the cold butter into the flour and cocoa until crumbly, add a pinch of salt and 4 tbsp of cold water. Knead the dough by hand.
2. Roll the dough out thinly on a floured surface or directly on parchment, leaving free borders around the edges.
3. Spread the tvorog over the dough, sprinkle with sugar and arrange the plum pieces. Fold the edges of the dough over the filling.
   
4. Bake the galette until the dough is done.
   
5. Remove the finished tart, let it cool, and serve. Enjoy!
   

Notes

The butter is cut in cold - that's what makes the galette more crumbly.

Tips

• Roll the dough out directly on parchment - it will be much easier to transfer the galette to the baking sheet.
• Leave a free border around the edges so you have enough dough to fold over the filling.
• Keep the butter and water cold: that's what gives the dough its crumbly texture.