Table of Contents

Galette Au Rhum Et Aux Dattes: Date & Rum Pie

The aroma of rum-soaked dates baking in a flaky puff pastry is something that instantly transports me back to my grandmother’s kitchen in the French countryside. I can almost feel the warmth of the Aga cooker, smell the faint scent of lavender from her garden, and see the mischievous twinkle in her eye as she’d hide a lucky charm within the galette. The person who found it was always bestowed with good fortune – and the responsibility of baking the next family cake! This Date and Rum Pie, or Galette Au Rhum Et Aux Dattes, is my attempt to recreate that cherished memory.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8
Yield: 1 pie
Dietary Type: Not Vegetarian (contains egg)

Ingredients

2 puff pastry sheets (round, 230 grammes each)
150 g pitted dates
2 tablespoons rum (good quality, dark rum is recommended)
2 tablespoons orange blossom water (or substitute with good quality orange juice, although the flavor will be slightly different)
4 tablespoons water
250 ml milk
1 whole egg
1 egg yolk
4 teaspoons cornstarch
4 teaspoons butter
1 tablespoon superfine sugar (also known as icing sugar or powdered sugar)
1 egg yolk, for brushing the galette
1 whole date or 1 whole dried broad bean (for hiding inside the galette)

Equipment Needed

Cookie sheet (baking tray)
Waxed paper or parchment paper
Large bowl
Whisk
Small saucepan
Fork or pastry brush
Knife

Instructions

Begin by preparing the date filling. Cut the pitted dates into small cubes and place them in a bowl. Add the rum, orange blossom water, and water. Stir to combine and let the mixture soak for at least 30 minutes, allowing the dates to soften and absorb the flavors. After soaking, mash the date mixture with a fork until it resembles a thick, chunky paste.
While the dates are soaking, prepare the cream filling. Pour the milk into a small saucepan and heat over low heat, being careful not to let it boil.
In a large bowl, combine the whole egg, egg yolk, and superfine sugar. Whisk together until the mixture is light and fluffy.
Gradually whisk in the cornstarch, ensuring there are no lumps. Slowly pour in the warm milk while whisking continuously to prevent the eggs from scrambling.
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a whisk until the cream thickens significantly. This should take a few minutes. It’s crucial to stir constantly to prevent sticking and burning.
Remove the saucepan from the heat and add the butter. Stir until the butter is completely melted and incorporated into the cream. Set the cream aside to cool slightly.
Add the mashed date mixture to the slightly cooled cream and mix until well combined.
Preheat your oven to 350°F (175°C).
Place one puff pastry sheet on a cookie sheet lined with waxed paper or parchment paper.
Spread the date cream filling evenly over the puff pastry, leaving a 2-centimeter border around the edge.
Brush the exposed border of the puff pastry with a little water. This will help the second pastry sheet seal properly.
Place the whole date or dried broad bean somewhere within the date cream. This is the “lucky charm” for someone to find!
Carefully place the second puff pastry sheet on top of the filling, aligning it with the bottom sheet. Gently press down around the edges to seal the two sheets together.
To create a decorative and secure seal, use your fingers to crimp the edges of the pastry. You can also gently fold the edge of the bottom pastry sheet over the top sheet, pressing to seal.
In a small bowl, whisk together the remaining egg yolk with 1 tablespoon of water. Brush this egg wash evenly over the top of the galette.
Using a sharp knife, lightly score the top of the galette in a decorative pattern. Be careful not to cut all the way through the pastry, as this will allow the filling to leak out.
Bake the galette in the middle rack of the preheated oven for 10 minutes. Then, reduce the oven temperature to 300°F (150°C) and bake for another 10 minutes.
Remove the galette from the oven and brush the top with a mixture of 1 tablespoon of water and 1 tablespoon of superfine sugar. This will give the galette a beautiful glaze.
Return the galette to the oven and bake for a final 10 minutes, or until the pastry is golden brown and puffed up.
Remove the galette from the oven and let it cool on a wire rack before serving.

Expert Tips & Tricks

For a richer flavor, consider using a high-quality dark rum.
If you can’t find orange blossom water, a splash of orange liqueur (like Cointreau or Grand Marnier) can be used as a substitute.
Ensure the puff pastry is cold before using it. If it becomes too warm, it will be difficult to work with.
Don’t overfill the galette, as this can cause the pastry to become soggy.
If the edges of the pastry are browning too quickly, you can cover them with strips of aluminum foil.
For an extra touch of flavor, sprinkle chopped nuts (like almonds or pecans) over the top of the galette before baking.

Serving & Storage Suggestions

This Galette Au Rhum Et Aux Dattes is best served warm or at room temperature. It can be enjoyed plain, or with a scoop of vanilla ice cream or a dollop of crème fraîche.

Leftovers can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, warm in a preheated oven at 300°F (150°C) for 5-10 minutes, or until heated through. You can also reheat individual slices in the microwave, but the pastry may become slightly softer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	470 kcal	24%
Total Fat	28g	43%
Saturated Fat	8.3g	42%
Cholesterol	79.7 mg	27%
Sodium	191 mg	8%
Total Carbohydrate	46.9g	16%
Dietary Fiber	2.5g	10%
Sugars	14.6g	N/A
Protein	7.3g	15%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

Gluten-Free: Use gluten-free puff pastry sheets.
Dairy-Free: Substitute the milk with a plant-based milk alternative like almond milk or oat milk. Use a dairy-free butter substitute.
Spice It Up: Add a pinch of cinnamon, nutmeg, or cardamom to the date filling for a warmer, more complex flavor.
Seasonal Fruit: In addition to dates, consider adding other dried or fresh fruits like apples, pears, or cranberries, depending on the season.

FAQs (Frequently Asked Questions)

Q: Can I make this galette ahead of time?
A: Yes, you can assemble the galette up to a day in advance and store it in the refrigerator. Bake it just before serving.

Q: What can I use if I don’t have orange blossom water?
A: A good quality orange juice or a splash of orange liqueur (like Cointreau or Grand Marnier) can be used as a substitute, although the flavor will be slightly different.

Q: How do I prevent the bottom crust from getting soggy?
A: Make sure to bake the galette on a preheated baking sheet. This will help to crisp up the bottom crust.

Q: Can I freeze the baked galette?
A: Yes, you can freeze the baked galette for up to 2 months. Wrap it tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before reheating.

Q: How do I know when the galette is done?
A: The galette is done when the pastry is golden brown and puffed up, and the filling is set.

Final Thoughts

I sincerely hope you give this Galette Au Rhum Et Aux Dattes a try! It’s a delightful treat that’s perfect for any occasion. Whether you’re looking for a cozy dessert on a cold winter evening or a unique dish to share with friends and family, this recipe is sure to impress. Don’t forget to hide that special “lucky charm” inside and keep the tradition alive! Let me know in the comments if you try the recipe and, most importantly, who found the hidden date! Bon appétit!

Galette Au Rhum Et Aux Dattes. Date/Rum Pie. Recipe