Servings: 4-6 serving(s)
Prep time: 25 minutes
Total time: 65 minutes
Cooking time: 40 minutes
If you struggle with pastry this pie will make you feel like a hero.
My mom is a pastry wizard. Her pies are always perfectly crimped and she can manage any type of top crust, especially lattice. Her pies are as lovely as they are delicious.
I, on the other hand, have no pastry talent. I can make a tasty pastry but can’t manage anything fiddly with it. That’s why I am a galette queen. Galettes are simply freeform pies where you fold the pastry partway over the filling. There’s nothing fiddly about them. They’re beautifully rustic looking and equally delicious as a classic two-crust pie.
This walnut galette is reminiscent of a butter tart. The filling is rich but there isn’t too much of it and there is just the right amount of walnuts to balance the sweet. The whole grain crust is the perfect wrapper for the silky, nutty filling.
This recipe is especially easy because you bake it in a spring form pan so the galette holds its shape. The flaky whole grain pastry can be made in the food processor or by hand.
Molasses Walnut Galette Recipe
Slightly adapted from Food & Wine magazine
- ¾ cup flour
- ½ cup whole wheat pastry flour or whole wheat flour.
- 10 Tbsp. cold butter, cubed (1/2 cup + 2 Tbsp.)
- ¼ cup ice water
- 2 cups walnut halves
- ¼ cup butter
- ½ cup light brown sugar
- ½ cup Crosby’s Fancy Molasses
- 1 tsp. vanilla extract
- ½ tsp. orange zest
- 2 large eggs, lightly beaten
To make the crust:
- In a food processor pulse the flour with the butter and pulse until it resembles coarse meal. Pour in the ice water and pulse until the dough starts to come together. Gather into a ball and flatten into a disk. Refrigerate for at least an hour.
- On a lightly-floured surface roll the dough into a 14” round and fit it into a 10” spring form pan. (The dough should come halfway up the sides.)
- Put it in the fridge while you make the filling.
To make the filling and assemble the tart:
- Preheat the oven to 375 F.
- In a medium saucepan melt the butter over low heat. Whisk in the brown sugar and molasses and stir until dissolved.
- Remove from heat and add vanilla, orange zest and a pinch of salt.
- Whisk in the eggs.
- Spread the walnut halves over the bottom of the chilled pastry. Pour over the butter-sugar mixture.
- Gently fold the pastry edges over the filling in an overlapping pattern.
- Bake for 40 minutes until filling is set and crust is browned.