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00:21Hello, I'm Adam Liao and welcome to The Cook Up, the show that will stop you from being
00:24foiled at dinner time.
00:26On tonight's menu, cauliflower and cheddar galette, apricot galettes with chrysanthemum
00:30and frangipane and Sichuan and treacle custard tart.
00:32Let's say hi to our guests.
00:34You can find chef and columnist Helen Goh's joyful recipes everywhere from The Guardian
00:37to the Sydney Morning Herald to The Observer.
00:40Yottamokulinghi's go-to baker, collaborator and co-author since 2006 is here to tell us
00:44all about baking and the meaning of life.
00:47Hello, Helen.
00:47Hello, Adam.
00:48Great to have you here.
00:49Chef Gareth Whitten started out as a kitchen hand at just 14.
00:52He's since worked at Pierre, Key and Three Michelin-starred Aoudslauss in the Netherlands,
00:56but you know him for his works of tart.
00:59He's the co-founder of Melbourne bakery Tarts and on.
01:01Hello, Gareth.
01:02G'day, Adam.
01:04Gareth, 14, that's early to start in a kitchen, is it?
01:07I think so, yeah.
01:08I mean, small country town, kitchen hand jobs at a local cafe.
01:13It's kind of part of the course, really.
01:15But it's more the fact that I decided not to leave.
01:17Yeah.
01:17I stuck around.
01:19Fair comment.
01:20Ongoing, yeah.
01:21Helen, what's the meaning of life?
01:23It's all in here in 100 recipes.
01:26No, seriously.
01:28I'm kind of approaching it from a psychological point of view that cakes are delicious,
01:32but it also helps us to connect and deepen our relationships,
01:37this sense of giving and sharing and receiving.
01:40And also, you know, we mark really important occasions with cake.
01:45Rituals and traditions all around the world, you know, we celebrate them with baking.
01:50Couldn't have said a bit of myself.
01:52But I've said it once, and tonight I'll say it again.
01:55Tonight we are making works of tart.
02:00Gareth, why did you call your bakery book everything Tarts and On?
02:06It was actually a little bit of a riff on how we, as Victorians and Melburnians, were confined during the
02:14lockdowns.
02:15We were just doing a little bit of home baking.
02:17My partner had the idea to try and sell it to the locals.
02:21And the way that we had to go about it, because of these restrictions, was people would need to come
02:28up and wait outside our apartment building.
02:30So it had like this sort of speakeasy thing where you needed to know, you needed to have the password,
02:35the secret knock, all those sorts of things.
02:37And it kind of just snowballed.
02:39And it's stuck.
02:41Now it's a physical bakery.
02:44It's a book.
02:44Congratulations on the book, by the way.
02:47Yeah.
02:47And non-animity is not really at the core of the business anymore.
02:51But yeah.
02:53Great tarts still are.
02:54Thank you very much.
02:55Helen, what makes a great tart?
02:57No soggy bottom.
02:58Crisp, utterly buttery pastry.
03:01And a filling that is, I like a bit of acidity in my, to kind of balance it.
03:07I guess pastry can be sometimes so buttery, that little bit of acidity.
03:10And fresh fruit.
03:11For me, I really love fresh fruit in tarts.
03:13All right.
03:13Well, I'm not going to put any fresh fruit in my tart, because I'm making a cauliflower and cheddar galette.
03:22I'm going to level with you guys.
03:25I'm not 100% sure what a galette is, even though I'm making a cauliflower and cheddar galette.
03:28Because in French cooking, there tends to be like a million different things that they call galette.
03:33Sometimes it's like a really kind of sweet-looking tart with a glazed top.
03:37Sometimes it's a crepe.
03:39Sometimes it's, you know, the thing that I'm making now, which is kind of like a free-form kind of
03:43thing.
03:43So I don't know if you guys can help me.
03:45I don't know what a galette is, but I'm making one.
03:47I agree.
03:47I think that all those things are called galette, right?
03:50Yeah.
03:50Because in Brittany, it's a crepe.
03:52It's a buckwheat crepe.
03:53Yeah, yeah.
03:53Yeah.
03:54So I'm kind of, I don't know, throwing all of them together to make a wholemeal shortcrust pastry here.
04:00So just wholemeal flour, plain flour, butter, a bit of salt, and I'll just pulse that together.
04:08I love a galette because I love how rustic it is.
04:11And it doesn't matter if you've got a few craggy edges.
04:14In fact, I think that adds to the appeal.
04:16Again, I've got to be entirely honest, I don't really, I don't feel comfortable baking.
04:23It's not to say I don't like it.
04:24I do like it.
04:25I don't feel comfortable with it because I guess my style of cooking is far more on the savoury side
04:30of things.
04:31And there's something about the, I guess, the specificity of baking.
04:35And even now, I'm like, I get so nervous doing it.
04:38Am I adding too much water even there when I put about a tablespoon in?
04:41That's certainly too much.
04:42God.
04:43I actually find the opposite because for me, baking, you just follow the rules.
04:48So I reckon if you can read, you can bake because, you know, you just follow the steps.
04:53I know you have a psychology background, Helen, so you've just like, I do not like following rules.
04:57I was just going to ask, do you have trouble following rules, Adam?
05:00Very much so.
05:02Right.
05:02Very much so.
05:04That's looking good.
05:05Yeah, okay.
05:06That's about right.
05:06That's when I would sort of bring it out, do my whole fresage kind of thing.
05:10Yeah, yeah, yeah.
05:11And try not to overwork it.
05:13Yes, because that's the main thing, isn't it, with pastry?
05:16Not overworking it.
05:17So I haven't overworked that.
05:18I've chilled it down.
05:19I should say, just from a scientific viewpoint, the whole point of all of that is to try to
05:25stop developing too much gluten in the flour.
05:28That's why we use the cutting motion.
05:30Yeah.
05:30It's why we use ice water.
05:32It's why we chill it in the fridge.
05:33All of that is basically to stop the gluten so it doesn't turn into bread.
05:36You want a crumbly pastry rather than a stretchy one.
05:40So I'm just going to try and roll out my pastry here.
05:47Is there a rule for this?
05:48Is it always kind of centre out?
05:51That looks good to me.
05:52And I think centre out is good.
05:54Absolutely.
05:54Just get it even.
05:56Yeah, that's how you get evenness.
05:57Okay.
05:58So I think I don't want to go too thin with this, but also it's quite a nice, it's getting
06:04to be quite a nice shape now.
06:06So I might move this over to my, and I don't mind these little gaps here.
06:12I'll fix that up later on.
06:14It's a galette.
06:15It's meant to be rustic.
06:16Yeah.
06:18Roll.
06:18Yeah, bring back the crag.
06:20Yes.
06:20The more crag, the better, I say.
06:23All right.
06:24Phew.
06:25That was stressful.
06:26I've already got my cauliflower and cheese mixture here.
06:29It's already cooled.
06:29It's basically just caramelise some onions, chop some cauliflower, fry it off in some butter
06:34with some garlic in a pan, season it well.
06:36I think you've got to season all of these things.
06:38And then into that, I'm going to mix.
06:42Mmm.
06:43Yeah.
06:44A lot of cheese.
06:45Yeah.
06:46And actually some cream as well.
06:48So how much do you cook the cauliflower first?
06:53This is the worst answer to this question.
06:55And I apologise to you.
06:56Since Nouvelle Cuisine arose in the 60s and 70s, the style has been to very much cook vegetables
07:02less.
07:03And I find myself now going back to cooking vegetables more so they have more flavour.
07:08They lose that crunch and texture.
07:12Gareth, you look like you agree with me.
07:14It's, yeah, there's so many archaic practices in kitchens that have just been inherently
07:19part of, it's the whole, it's just how we do it mentality.
07:24And we're understanding things so much more these days that we're starting to ask that
07:28question, why are we, why do we crave like a bit of bite, a bit of al dente over the
07:35flavour
07:36that you get from a little bit slightly overcooked cauliflower?
07:39Food is, is fashionable.
07:42Like there are lots of fashions when it comes to food.
07:44Yeah.
07:45And so now I'm going to kind of like rustically fold my galette up.
07:53Love it.
07:53And around.
07:55And all of this like craggy edges and things are going to be just fine when it all bakes
08:00down.
08:00And I will do a little bit of a wash on the outside.
08:06See, it's like when you have a, like a really beautifully fried piece of fish from a fish
08:11and shrimp shop.
08:12You want the crag.
08:13You want extra bits of like roe batter.
08:15And if you just get those small bits of pastry that, that come away from the body of the work
08:22and they're just a little bit crispy.
08:24It's just texture, isn't it?
08:26You're adding more dimension to your dish.
08:28So that heads off to the oven.
08:37And so you were talking a little bit about acidity before, Helen, and I'm going to add
08:41some acidity to this now because I want to make essentially a salad to go on top of it.
08:47I've got some, just a bit of watercress, which I think is lovely with something like
08:50this, some pick parsley, using that as like a salad vegetable and some raw onion as well,
08:57which I'll just slice.
08:58Because you've got all that richness in there.
09:01So I'll just slice that.
09:04Gareth, three Michelin stars in the Netherlands, European fine dining at its finest.
09:09Do you still apply the things that you learnt there?
09:13Because I think a chef's journey is always learning things wherever they may go.
09:17Do you still apply them in a local bakery in Melbourne?
09:20A hundred percent.
09:21I think that the thing that I'd always say to a young chef is that it's one thing to be
09:27able
09:27to take recipes, techniques and replicate them in your repertoire and kind of pass that
09:38off as creativity.
09:39But I think the most fundamental basics that you're ever going to learn working at like
09:44a particularly like really high level kitchens are more like how you approach your work as
09:47opposed to the body of the work itself.
09:50So good habits, whether you're in a domestic kitchen or a Michelin star kitchen.
09:55Absolutely.
09:56Yeah.
09:56This is what it looks like when it comes out of the oven.
09:59That looks amazing.
10:00You can still see like a few of the cracks and things happening around there, but it's
10:06the cheese is the same.
10:08Like it keeps it all together.
10:10But that pastry is golden brown.
10:12That's perfection, Adam.
10:14Thank you so much.
10:14Thank you so much.
10:15So my very sort of simple salad here, the acidity of a bit of sherry vinegar or red wine vinegar
10:22I think is perfect to cut through the richness of that.
10:26And I made sure I seasoned the salads, salt and pepper in there.
10:30And then I can just add that.
10:34And it kind of goes from being just a tart.
10:37I don't want to say just a tart, but it goes from being a tart to a whole meal.
10:40Yeah.
10:41Cauliflower cheese fillet.
10:47I think this is the kind of thing you could make if you're having people over for brunch
10:50or something like that.
10:53Delicious.
10:55That pastry is so light and crisp.
10:58No soggy bottom.
10:59No.
11:00When we return, Helen and Gareth will start their tarts.
11:14Welcome back to The Cook Up.
11:16With two renowned pastry chefs like Helen Goh and Gareth written in the kitchen,
11:18I couldn't help but ask for their works of tart.
11:21Gareth, what are you making?
11:23I'm making a brown sugar, treacle and Szechuan peppercorn tart.
11:27Interesting.
11:28Helen, how about you?
11:29I'm making an apricot galette with chrysanthemum frangipani.
11:33Ooh, how exciting.
11:33It's a bit of a mouthful.
11:34Yes.
11:43I've never even heard of this before.
11:45A chrysanthemum frangipani.
11:49I don't even know if it's frangipani.
11:50You know chrysanthemum because you drink this tea and dim sum or yum cha all the time, right?
11:54And I just love the fragrance of it.
11:56So I'm blitzing it up with sugar and making chrysanthemum sugar.
12:00Oh, great.
12:01And I'm saving half of it to make a frangipani cream, which is sort of an almond cream.
12:06And the other half is I'm macerating apricots with it.
12:10Oh, very cool.
12:11So I'm kind of double whammy.
12:13The fragrance of that chrysanthemum is really wonderful.
12:16I just love it.
12:18I don't know how this idea came to me, but I suddenly thought honey's really nice with apricots.
12:23And I thought, actually, whenever I drink chrysanthemum tea, I always think that, you know, a little drop of honey
12:29is really nice.
12:30Yeah, okay.
12:30Yes.
12:31So, Helen, tell me about the Ottolenghi Test Kitchen, because I think for a lot of people watching who love
12:36to cook, who love to bake,
12:37would look at you and go, your daily life is literally my dream.
12:42Oh, well, be careful what you wish for, is what I say.
12:45What's it like?
12:46How many people are in there?
12:47It's a really lively environment, but they're also sort of, it's divided into people who are sitting at their desks,
12:54writing up recipes, and other people who are, you know, testing recipes, other people who are eating.
12:59So there's always something going on there, as you can imagine.
13:03Yeah.
13:03So once you've got it to that phase, I'm going to crack an egg in.
13:09And I think the combination of apricot and almond are fantastic as well.
13:12So good, isn't it?
13:13Well, this is looking great.
13:15I'm going to see what Gareth's doing.
13:16Okay.
13:16I'll be back.
13:17See you in a minute.
13:19Gareth, okay.
13:20This sounds exciting too.
13:22Sichuan pepper corn treacle tart.
13:26Yeah.
13:26So we're infusing the Sichuan pepper into the custard mix, but we're going to sweeten it with the treacle instead.
13:33I'm trying to use these two flavours because they have, like, a really nice fragrance, almost floral flavour to both
13:40of them.
13:41Yeah.
13:41So together they actually, like, work quite harmoniously.
13:44So you've got a short custard going over there.
13:46What's happening here?
13:48So this is the cream for the custard mix that we're just going to start the infusion for.
13:52So we're going to take some of these – in fact, you could help me out.
13:55Yeah.
13:55Put some of these Sichuan peppercorns.
13:57We'd like a good, firm pinch.
13:58Okay, great.
13:59We've got the cream cheese here, which is going to give us some stability, a little bit more structure and
14:03texture in the custard.
14:04Cream cheese goes in here too?
14:05Indeed.
14:06Exciting.
14:06We then have some double cream and then, of course, our treacle.
14:09And all of that's in here?
14:10That's all going into the custard together.
14:13I've got some brown sugar that's in the egg yolks and that's what we're going to put together to bake
14:16the custard together.
14:18Fantastic.
14:18And then I've got my sweet crust.
14:19Let's just come together with the flour and then we're going to refrigerate that to allow the gluten that's inside
14:25it to rest.
14:26Also allow the water to hydrate the grains of flour.
14:31So here's something we've had before that's gone through that process and it's nice and chilled.
14:35That hydration is so important.
14:38You know where I find it is really important?
14:41Pancake batter.
14:42Yes.
14:42Oh, absolutely.
14:44Yeah, bake your pancake batter like the night before and then you've got these beautiful fluffy pancakes the next day.
14:49Yes, because the gluten is relaxed but also just because it's more hydrated, it's firmer.
14:54Just that temptation to make your pancakes straight away is always going to be there.
14:58But no, absolutely.
15:00And the good thing about it is that it actually gives you the structure and strength in your dough without
15:08having to rely on overdeveloped gluten network.
15:11Oh, right.
15:12So it makes it easier to handle.
15:15It makes it a lot more consistent.
15:17It comes to temperature at a far more consistent rate.
15:21Yeah.
15:21This smells fantastic.
15:22You're going to align the tart tin with that and I'll see you shortly.
15:28Helen.
15:29Hello.
15:30That frangipan looks fantastic.
15:31Yeah, it's just the perfect spreading consistency.
15:34Yeah.
15:34So we're going to set that aside.
15:35If it's a hot day, you can pop it in the fridge.
15:38But, yeah, on the bench is fine.
15:40This is the dough, the galette dough.
15:42It has cream cheese in it, which makes it really supple and elastic.
15:46Cream cheese?
15:46Yeah.
15:47Right.
15:48Gareth's got cream cheese in his trickle filling.
15:50You've got cream cheese in your dough.
15:52It's our secret weapon.
15:54And what I'm doing here is just rather than rolling them out into perfect circles, I'm
15:58just going to, like, cut them into two centimetre pieces.
16:02Oh, that's cool.
16:02It's just in line with the whole idea of galette being fairly rustic.
16:06I think with a short crust, I mean, it's fine to do something like that because it's
16:10not supposed to have a grain.
16:12And if there is a grain, you're probably doing a favour by cutting against it.
16:17Yeah.
16:18I mean, what we want is just sort of roughly, you know, rough circles.
16:24Because we're going to pleat it, it doesn't really matter if it's not, you know, exactly
16:28circular.
16:29I also quite like the fact that you're doing small individual ones.
16:32It makes it just easy to handle.
16:34And I just love the idea of your own individual tart.
16:38You're speaking my language because I am not a dessert sharer.
16:42You're not?
16:42So the frangipane goes on the bottom.
16:44It goes on the bottom.
16:45So that's just kind of a layer that you spread there.
16:49And actually, the frangipane also stops that pastry from going soggy.
16:53So once you've got that there, there's an egg in it, remember?
16:56Oh, yeah, of course.
16:56So it just sort of bakes up into a bit of cream.
16:59And do you remember I said that the apricots are macerating in half the sugar?
17:04Yeah, the same as that sugar.
17:05So it's there.
17:06That's fantastic.
17:06So you then want to...
17:07I love uneven numbers, you know, odd numbers.
17:11Yeah, yeah.
17:12Because I just feel like they look better.
17:14Do you agree?
17:16I completely do.
17:16I wonder if that is our sort of common heritage in that way.
17:20Where, you know, like you don't...
17:23My grandma was always like, if you're serving dishes on a table, it should always be an odd
17:27number.
17:27Oh, did she say that?
17:28Yeah.
17:29Oh, that's cool.
17:29And usually at least three, you know, an odd number that isn't one.
17:33Yes.
17:35So normally, I mean, what would have been good is if I'd rolled up that pastry on that paper.
17:40Yeah.
17:40And then you could just transfer it.
17:42Oh, fantastic.
17:43So that's one of them.
17:43These are going to be...
17:45I love that they're individual.
17:46I truly do.
17:46And again, the rustic, right?
17:48The craggy edges.
17:49I don't mind that.
17:50You'll see when it bakes up.
17:51It'll be beautiful.
17:52Stunning.
17:54Garrett.
17:55Okay.
17:56So our custard there has been...
17:58Oh, I can smell the Sichuan peppercorn.
17:59Yeah.
17:59That's really cool.
18:00There is a subtle sort of fragrance and perfume that they both have, and they really do entwine
18:05so beautifully together.
18:07So we've got a pastry tin here, and then of course we have the pastry itself.
18:12This is always another really nice thing to do, is to let this part relax and rest in
18:16the fridge when you can.
18:17Yeah, because you've just worked it again, I guess makes a lot of sense.
18:20You want to just have as minimal tension in that dough as humanly possible.
18:24But I also like to leave it on the paper, as long as I can.
18:28It gives you a lot more flexibility and control over getting it right into the middle.
18:33Oh, fantastic.
18:34I like watching people who are good at this.
18:38So what I also like to do, and this is a little hack, is I'll kind of almost slide the
18:43pastry back down the edges to create a really sharp corner.
18:47So I'm not putting much pressure at all going back towards the tin.
18:51So it's kind of like pushing the pastry back down using itself.
18:55Correct.
18:55Yeah, yeah.
18:56If that makes...
18:57So you can almost like reinforce the edges, making it a tiny bit thicker.
19:02Oh, so you're cutting it with a knife.
19:03Okay.
19:03So I like to remove a little bit.
19:06Usually what we would do in the shop is just get the bulk of the trim off.
19:15Yep.
19:15And then we would leave a little bit of a rustic and coarse edge.
19:21Oh, cool.
19:22Which basically keeps a bit of traction with the tart shell.
19:27So when it does want to shrink, it's not going to slide down.
19:29Oh, that's such a good tip.
19:32And this is, I think, one of the reasons why I was attracted to creating tarts in the
19:37first place, was that I could really just find joy in the most simple and minimalist
19:44execution of perfection, I suppose.
19:47That's that fine dining pedigree coming back out to bear its teeth.
19:51But in the most simple, simple capacity.
19:54Now, I always like to use aluminium foil with this.
19:57There's a couple of different schools of thought around it.
20:00Yeah.
20:02But the benefit that this has over something like baking parchment, for example, is that
20:07you can get this to go and mimic the exact same shape and contours of the tin.
20:12Got it.
20:12So you get the most amount of surface area contact with your weights or your fillings.
20:18Right.
20:18And it probably wouldn't trap any air as well.
20:21Yeah, correct.
20:21So there's no bubbling.
20:23There's no blonde spots.
20:25And you use rice?
20:25Yeah, I find rice is also the best.
20:28I know a lot of people like to use ceramic beads, but this conducts the heat really well.
20:32And again, the smaller the grain, the more contact with the surface area.
20:36And pretty much at this point, when you're working with something that is quite volatile,
20:41you basically want to give yourself every single chance you can get to make sure that
20:45it doesn't slip down.
20:46Amazing.
20:47I feel like I need my clipboard and take some notes.
20:49I should be writing this down.
20:51You've got one that's already baked there.
20:52What do we do with this treacle filling?
20:55So what we're going to do is we're just going to pass it through a fine sieve to get out
21:01the peppercorns, but we've got all that lovely flavour in there.
21:04And then we're going to give it a little stick blend.
21:06And now, obviously, this is one of those steps that I don't think is 100% necessary to get
21:12the perfect...
21:13You've already passed it.
21:14Why are you stick blending it?
21:16We're looking to emulsify.
21:18And then when you're able to kind of create the emulsion and you get this glossy, silky,
21:24smooth custard, it really does make a bit of a difference.
21:27It's just taking that thing...
21:29Just improving the small, simple things a little bit.
21:31The nerd in me is so into this.
21:35I've been exhibiting great restraint, but it's time to taste these tarts after the break
21:38and we'll talk all things galette.
21:51Welcome back to The Cook-Up, where two talented tartsists, Helen Goh and Gareth Witton, are
21:55crafting some works of tart.
21:57Gareth, are you nearly ready?
21:59Almost there.
21:59Ya-wee and yi-zu.
22:03I'm just making noises now because these tarts look incredible.
22:06Just plating one up for you.
22:07And here's a bit of cream to go with that.
22:10Oh, you see, that's all you need, isn't it?
22:12And I've used apricots, but you can use plums or even berries, if you like.
22:16Oh, I think that's going to be absolutely delicious, Helen.
22:21That is stunning, Gareth.
22:24Absolutely stunning.
22:25You know, that emulsification and then the blowtorching.
22:31Now I understand, like, the blowtorching bursts all of those air bubbles that you get on the top of the
22:37tart, so you get that perfect kind of mirrored finish.
22:41The mirrored finish, and it does so much more than just the aesthetic, too.
22:46It really does have its own lovely texture that married with the silkiness of the internal custard is, yeah, it
22:56really is a perfect tart.
22:58But I like to always just make sure that the edge has a really nice, clean gateway for you to
23:04then just get your lovely slice.
23:07I've never seen anyone overthink a tart to this level.
23:10It is overthink.
23:11But I'm glad that you did it.
23:13Apricot galettes with chrysanthemum frangipan and Sichuan and treacle custard tart.
23:25Helen, the demerara sugar on the outside is, that's the part I really love.
23:32Extra crunch.
23:33Whoa.
23:35That's so delicious.
23:36Do you approve?
23:37I thought it would have more chrysanthemum aroma, but just the slight note of it is wonderful.
23:42It's subtle, but it's definitely there.
23:44A bit like chamomile.
23:45So many great textures.
23:47Mmm.
23:47Yep.
23:48Okay, Gareth.
23:50The citron peppercorn tart.
23:53It's just such a beautiful texture.
23:55Isn't that gorgeous?
23:55From every side.
23:56Mmm.
23:58Wow.
23:59That trick of emulsifying it and then blowtorchering the top, that is an absolute keeper.
24:04Mm-hmm.
24:05Works great with the creme brulee as well, you know.
24:07Oh, yeah.
24:08Just getting that really silky, creamy custard texture.
24:11Yeah.
24:13There's no sugar at all in the pastry as well, so it's got...
24:16Mm-hmm.
24:16It is quite savoury, but they're having...
24:18Yeah.
24:19All right.
24:19I confessed earlier on that I don't know what a galette is.
24:23So what I have is a lot of galettes.
24:26We have the breton, galette breton, which is actually a savoury buckwheat crepe.
24:32Mm-hmm.
24:33And then we have the sort of the galettes that Helen Weave made.
24:36I made the savoury version.
24:37You've got the beautiful, sweet chrysanthemum and apricot one.
24:40And then you have the galette de roi.
24:44This one is the spectacular one.
24:46You know, it's still got the frangipan inside.
24:49I've never seen one this high, actually.
24:51That is supercharged.
24:51Usually it's like a third of that.
24:54And I'm slightly wondering what's inside of...
24:57Usually there's like a little figurine or sometimes an almond
25:00or something that you can, you know, that is good luck to get.
25:04And there's actually more type...
25:05Oh, OK.
25:06So it's just kind of like high and it's got that beautiful frangipan layer in there.
25:11So I guess they're all galettes.
25:13Yeah.
25:13Well, you made a galette.
25:14What I made a galette, you're tight.
25:16Gareth, that can be a galette too.
25:17Yeah, you might not.
25:19Hello, Gareth.
25:20Thank you so much for joining me.
25:21This has been really, really delicious.
25:23Thank you so much for having me.
25:24You don't need to be a professional baker to master the art of tarts.
25:27With recipes like these, you'll have tarts down to a fine art in no time.
25:31If you want more of The Cook Up and more delicious food ideas,
25:33follow SBS Food on Instagram, TikTok, YouTube, wherever you can get us.
25:37I'm Adam Lear.
25:38Thank you for watching The Cook Up.
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