Date and Walnut Galette
By: The Duo Dishes
Published: Thursday, December 3, 2009 - 9:05pm

Ingredients




Filling (by Hipcooks)
Crust
1 1/4 cups 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
3 tablespoons water, ice cold
1/4 cup shredded unsweetened coconut
1 egg yolk
1 teaspoon milk

Preparation

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.