Decadent dark chocolate and crunchy California walnuts filling is baked in a buttery walnut crust with Mexican-inspired spices for an elevated twist on classic galette.
1 ¼ cups all-purpose flour
⅓ cup California walnuts
Pinch of salt
8 Tbsp cold unsalted butter, cut into cubes
2 ½ cups California walnuts, roughly chopped
1 cup dark chocolate, chopped
2 Tbsp unsalted butter, melted
⅓ cup brown sugar
2 Tbsp brown rice syrup (can substitute corn syrup)
1 egg
½ tsp salt
3 tsp cinnamon
1 tsp chili powder
½ tsp cayenne pepper
1 tsp vanilla extract
Egg wash, as needed for finishing
Place walnuts into a food processor and pulse until finely ground and texture is similar to finely ground graham cracker crumbs. Make sure to stop pulsing before walnuts start to release oil.
Measure ¼ cups of ground walnuts for use in the galette dough.
In a large bowl, combine flour, ¼ cup ground walnuts, and salt. Mix to combine.
Add the butter to the bowl, tossing the cubes in the flour to coat. Using your hands, rub the butter into the flour until it is the size of peas.
Make a well in the center, and add cold water one tablespoon at a time and mix just until the dough just starts to come together when pressed.
Form dough into a ball and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Preheat the oven to 375°F.
Let chilled dough sit at room temperature for 5 to 10 minutes prior to rolling.
Place a sheet of parchment paper on a flat surface and lightly flour.
Roll out the dough into a circle ¼-inch-thick on the floured parchment paper. Transfer the parchment paper and dough onto a baking sheet.
Arrange the walnuts and chocolate in an even layer on top of the dough, leaving 1 ½ to 2 inches of uncovered dough around the entire edge.
Fold the edges of the dough over the filling.
In a medium bowl, whisk together the melted butter, brown sugar, brown rice syrup, egg, salt, cinnamon, chili powder, cayenne pepper, and vanilla together to combine. Carefully pour the mixture evenly over the chocolate and walnuts.
Brush the edges of the dough with egg wash and sprinkle the crust with turbinado sugar.
Bake until the filling appears set, the walnuts look and smell toasted, and the crust is light golden brown, about 30 to 35 minutes.
Let cool for 20 to 30 minutes before serving. Slice galette to serve.
Crispy, golden mozzarella bites coated in a walnut–panko crust and deep-fried to perfection, served with a creamy walnut-forward aioli for dipping.yea
Roasted fresh green beans are coated with a tangy vinaigrette and topped with toasty California walnuts and sweet dried cranberries.
Lemony whipped feta and Greek yogurt are served on crunchy baguettes and topped with crunchy California walnuts.
