This dessert is not 100% ours. We admit that fully. This dessert came about after eating these amazing walnut, date and orange wontons after we assisted another class at Hipcooks. Fried dough stuffed with sweet dates, bright orange flavor and crunchy walnuts…heaven! There was extra filling left over after class, and instead of letting it go to waste, we were allowed to wrap it up and bring it home. Ding ding ding, we had an idea. Cookies? No. Fruit bars? Eh. Pancake filling? Maybe next time. We both love tarts to death and decided to make good use of this premade filling for a little sweet nibblet. Voici la galette!
No fancy crimping or crazy measuring here. A galette requires no fuss. Just roll the dough out as big as your filling allows, throw the good stuff in the middle and bring the crust edges up over the top. Make it as ugly or as pretty as you want. Increase your rustic points by edging on the ugly side! In order to put our own double D stamp on this one, we had to think of something to add a little extra badabing badaboom. The crust has a hint of extra citrus plus the background tingle of one of our favorite flavors–cardamom.
Date and Walnut Galette – Serves 4
Mixture of walnuts, dates and orange flavorings…
1 1/4 cup flour
1/2 cup butter, cold and cubed
1/2 teaspoon salt
1 tablespoon sugar plus extra for dusting
1 teaspoon cardamom
Zest of 1 orange, minced
2-3 tablespoons water, ice cold
1/4 cup shredded unsweetened coconut
1 egg yolk
1 teaspoon milk
1. Start with crust by combining flour, salt, sugar, zest, cardamom and butter with a pastry blender until crumbly.
2. Add water, a tablespoon at a time, until dough begins to come together and form a ball. Shape into a flat round, wrap in wax paper and pop in the fridge for at least an hour.
3. As dough chills, throw the filling ingredients in a food processor and pulse until combined.
4. When ready to bake, lightly dust a flat surface with flour and roll out dough about 1/2 inch thick to a circle about 9-10 inches in diameter. Trim excess dough. (If there’s enough left, save the dough scraps for another treat. Just wrap tightly and freeze!)
5. Sprinkle coconut at the bottom of the galette leaving 1 1/2-2 inches of dough all around. Spread date mixture—piled highly or flattened with your hand—on top of coconut.*
6. Fold dough over date mixture, pleating however you like. Lift the galette carefully and place on a parchment paper lined baking sheet. Put the galette in the fridge for 5-10 minutes to reset.
7. Whisk egg yolk with milk. When ready to bake, brush galette crust with egg yolk mixture and sprinkle liberally with sugar.
8. Bake galette in a preheated oven at 375 degrees for 25-30 minutes, or until crust is golden brown.
*If a lot of filling remains, tightly wrap and freeze it as well. Or, get some wonton wrappers, stuff them, fry those babies up and sprinkle with powdered sugar. You will not be disappointed!
Click HERE for the printable recipe.
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