Other Sweet Treats

Reused and Recycled

Date and Walnut Galette-Duo Dishes

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

Filling
Mixture of walnuts, dates and orange flavorings…

Crust
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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54 thoughts on “Reused and Recycled

  1. This looks and sounds FABULOUS! I love the fact that you’ve put cardamom in the pastry – cardamom is my favourite spice. Thanks for the recipe – I will definitely be making this!

  2. I love the ease of galettes. I can’t even remember the last time I made a double-crust pie. Why, when a galette is so much more interesting looking, and simpler to do.

  3. I can never say no to anything that has dates, cardamom, and coconut in it. This looks delicious. Galette is my favorite way to use pie dough but perhaps for a different reason. I like the fact that it’s free-formed which allows me to get away with not being able to crimp the edges of the pie crust in a symmetrical and beautiful manner.

  4. I love the combination of flavors…other than the walnuts probably killing me, I am so all about this dessert! (Do you think pistachios, peanuts or cashews would suffice? Those are the 3 my body will take…)

  5. oh my goodness if this post was an opera you’d be hitting the high notes. This dish looks out of this world. I’d make it but I can see what happens, my husband devours it and then blames me for loosing all if his upcoming races. I do not want to get into trouble, but may not be able to help myself

  6. It is like the world’s most beautiful ugly duckling. I think I love it.

    Huge fan of everything rustic and this is right up my alley in simplicity.

    Nicely done!

  7. Oh how I wish I had some of this filling to take home with me! YUM! This tart looks absolutely fantastic. HipCooks certainly has a number of perks, doesn’t it? Sorry that I’ve been an absent commenter; I just finished up my law school exams and am finally getting around to my google reader.

  8. The filling is just heavenly-I could eat that with just a spoon. And your crust is just divine. The two together make me swoon.

  9. Dates recipes are popping up everywhere lately! Must be a sign that I need to make something sweet and delicious with them. 🙂

    Hipcooks sounds like so much fun!

  10. This dessert look fantastic. No fancy crimping necessary. The rustic look adds to its appeal. I can only imagine how good it tastes. (Thanks for stoppping by my site)

  11. I LOVE galettes because you don’t have to worry about presentation! They can be called “Rustic!” hahah! but yours looks like perfection and I LOVE the date and walnut filling!

  12. I had to delay my morning coffee until now but I wish I could have a slice of this! How long will it take for you to send it express before caffeine withdrawal symptoms hit? This would be worth it!

  13. now that sounds good!
    I love fig newtons and have always wanted to make a crust-like pie out of the filling.
    Awesomeness!

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