This recipe was a total whim. I had a pie crust looming at me in the freezer and just wasn't feeling pairing it with fruit. That and, I am only person in my house who will eat cooked fruit. (I know, the weirdos.)
I am pleased to report that this galette--really, a homespun old-fashioned pie--being filled with bashed walnuts and chocolate-hazelnut spread--was delectable, if a tad crumbly at serving...which only means more bits to eat up by pressing them into the tines of your fork. And please don't skip the ice cream! The cold/hot plus creamy/mealy/crusty combo is just right.
I bought cinnamon ice cream, which nicely highlighted the cinnamon in the walnut mixture. If you can't find it, sprinkle some over vanilla before serving.
Notes: Chocolate-hazelnut spread is Nutella.
CHOCOLATE WALNUT GALETTE
Ingredients: 1 9-inch pie crust, 1 1/2 cups whole walnuts, 1/4 cup + 3 tbsp. chocolate-hazelnut spread, 1 tsp. ground cinnamon, pinch of sea salt, 1 tbsp. half & half, 1 tsp. sugar. For serving, 1/2 cup chocolate chips- melted, ice cream.
1. Preheat oven to 350*. Roll out 9-inch homemade or store bought pie crust. Place onto a piece of parchment paper laid on a baking sheet. Refrigerate. 2. In the bowl of a food processor, combine walnuts, 1/4 cup chocolate-hazelnut spread, cinnamon and salt. Pulse while scraping down the sides, until walnuts are tiny pieces and sticking together like rough sand. 3. Remove crust from refrigerator. Smooth 3 tbsp. of chocolate-hazelnut spread evenly in a large circle, leaving a 2-inch border around the edge of the crust. 4. Press walnut mixture firmly over the chocolate spread. Fold edges up and over, overlapping each other (don't worry too much about this). 5. Brush the crust with half & half, sprinkle over 1 tsp. of sugar. 6. Bake for 45-55 minutes, until golden with darker brown edges. Serve warm, with drizzles of melted chocolate chips (half power in the micro for 30-second increments until smooth), and ice cream plopped over.
Tip: If you don't have half & half, you can brush the crust with beaten egg or heavy cream.