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1
Start with crust by combining flour, salt, sugar, zest, cardamom and butter with a pastry blender until crumbly.
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2
Add water, a tablespoon at a time, until dough begins to come together and form a ball. Shape into a flat round, wrap in wax paper and pop in the fridge for at least an hour.
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3
As dough chills, throw the filling ingredients in a food processor and pulse until combined.
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4
When ready to bake, lightly dust a flat surface with flour and roll out dough about 1/2 inch thick to a circle about 9-10 inches in diameter. Trim excess dough. (If there's enough left, save the dough scraps for another treat. Just wrap tightly and freeze!)
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5
Sprinkle coconut at the bottom of the galette leaving 1 1/2-2 inches of dough all around. Spread date mixture-piled highly or flattened with your hand-on top of coconut.
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6
Fold dough over date mixture, pleating however you like. Lift the galette carefully and place on a parchment paper lined baking sheet. Put the galette in the fridge for 5-10 minutes to reset.
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7
Whisk egg yolk with milk. When ready to bake, brush galette crust with egg yolk mixture and sprinkle liberally with sugar.
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8
Bake galette in a preheated oven at 375 degrees for 25-30 minutes, or until crust is golden brown.
