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1
Make the crust In a food processor, pulse the flour and salt.
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2
Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces of butter still visible.
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3
Sprinkle in the ice water and pulse until the dough starts to come together; you should still see small pieces of butter.
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4
Scrape the dough out onto a work surface and pat into a disk.
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5
Wrap in plastic and refrigerate until chilled, at least 1 hour or up to 3 days.
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6
Make the crust On a lightly floured work surface, roll out the dough to a 14-inch round.
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7
Transfer to a 10-inch springform pan and press in gently; it should reach halfway up the side.
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8
Refrigerate for 20 minutes or until firm.
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9
Make the filling Preheat the oven to 375.
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10
Spread the walnuts in the chilled crust.
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11
In a medium saucepan, melt the butter over low heat.
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12
Add the brown sugar and corn syrup and stir until dissolved.
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13
Add the vanilla, orange zest and a pinch of salt.
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14
Whisk in the eggs.
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15
Pour the filling over the walnuts, then fold the dough over the filling in an overlapping pattern.
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16
Sprinkle the crust with the granulated sugar.
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17
Bake the galette for 40 minutes, until the filling is set and the crust is golden brown.
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18
Transfer to a rack and let cool completely.
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19
Meanwhile, make the custard sauce In a medium saucepan, combine the cream, milk and vanilla bean and seeds and bring to a simmer over moderate heat.
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20
Remove from the heat, cover and let steep for 20 minutes.
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21
Discard the vanilla bean.
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22
Meanwhile, make the custard sauce Set a heatproof medium bowl over a bowl of ice water.
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23
Return the cream mixture to a simmer and remove from the heat.
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24
In another medium bowl, whisk the egg yolks with the sugar until pale; slowly whisk in the hot cream.
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25
Pour the mixture into the saucepan and cook the custard sauce over moderate heat for 1 to 2 minutes, stirring constantly and scraping the bottom and side of the saucepan, until thickened.
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26
Pour the sauce into the bowl set over ice water and let cool completely, stirring occasionally.
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27
Stir in the bourbon and refrigerate.
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28
Meanwhile, make the custard sauce Unmold the galette and transfer it to a plate.
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29
Drizzle with maple syrup and sprinkle with sea salt.
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30
Serve with the custard sauce.
