Apple and Roquefort galette with rosemary hot honey

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).

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).

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).

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.

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