Vegan Jam and Nuts Pie

Prepare the dough according to steps 1-5 of the Apple and Blueberry Galette Recipe.

Let it rest for 30 minutes.

After this time, knead the flour dough a little more on the table, let it rest for 15 minutes and then divide it into 2 pieces - one larger and one smaller (about 1 quarter and 3 quarters of dough).

Roll out the larger ball of dough into a sheet the size of the tart tray you have, so you can lift the edges as well. My tray is 30cm in diameter, with your fingers outstretched and level the dough to fit well in the tray and on the walls.

Sprinkle semolina over the dough and pour the jam or jam - spread it carefully with a fork on the whole surface.

Sprinkle the chopped walnuts over the jam, not very finely.

Roll out the smaller ball of dough into a thin sheet and cut thin strips out of it to make the pattern on top of the tart.

Arrange them as in the picture, or as you like.

Bake the tart in a preheated oven at 200 degrees for about 40 minutes, until nicely browned.

Let it cool a bit and optionally you can decorate it with powdered sugar.

You can serve it hot and cold, it is absolutely delicious in both variants.

Good appetite!