EatinEatOut : Fall 2012
WWW.EATINEATOUT.CA 31 FOR THE CRUST: 1. Place walnuts in a food processor set with a large blade attachment and pulse until they are a coarse crumb texture. Add flour, sugar, and salt, and pulse a few times; add butter and process for about 10 seconds or until pea-sized bits of butter remain. With the processor on, add the vinegar and the water, one tablespoon at a time, until the dough comes together in a soft ball. 2. Remove dough from processor and shape into a disc; cover with plastic wrap and chill for at least 1 hour, or overnight. FOR THE GALETTE: 1. Preheat oven to 425º F. 2. Whisk pumpkin, brown sugar and syrup until brown sugar is dissolved; whisk in evaporated milk, vanilla, and eggs and mix until smooth. Add spices and salt; mix well and set aside. 3. Place the disk of dough between two large sheets of parchment and roll the dough out into a circle so it is slightly larger than a pie dish, about 12-14 inches across. Remove the top sheet of parchment and turn the dough out into a pie dish, pressing gently with your fingers so the dough takes the form of the dish, and the remaining dough hangs over the side. 4. Sprinkle the walnut pieces evenly on the bottom of the pie dish; pour the filling over top. Gently fold excess dough over so it sits on top of the filling. 5. Bake in preheated oven for 15 minutes. Reduce temperature to 350º F and continue to cook for another 30 minutes or until crust is golden brown and the middle of the pie is set. 6. Lightly brush the crust with maple syrup and let cool on a wire rack for 1 hour before serving. If not serving immediately, refrigerate for up to two days. Serves 10. CRUST 1/3 cup walnut pieces 1-1/2 cups all-purpose flour 2 tablespoons granulated sugar 1/4 teaspoon sea salt 1/2 cup cold butter, cubed 1/2 teaspoon white vinegar 5-6 tablespoons ice water 1 tablespoon pure maple syrup, to finish FILLING 1-1/2 cups pumpkin puree 1/2 cup brown sugar 1/4 cup pure maple syrup 1/2 cup evaporated milk 1 teaspoon pure vanilla extract 2 eggs 1 teaspoon cinnamon 1/2 teaspoon nutmeg Pinch of ground cloves 1/4 teaspoon ground ginger Pinch of sea salt 1/2 cup walnut pieces Pumpkin Maple Walnut Galette ON FRONT COVER A nice twist on traditional pumpkin pie, this galette is easy to make, and its rustic appearance makes for the perfect fall dessert.