Transfer baking sheet to wire rack and let gata cool for at least 20 minutes. Slice into wedges, and serve.
Walnuts are traditional here, though other nuts such as pecans, pistachios, or almonds would make excellent substitutes.
The dough will likely crack along the edges when being rolled and pressed out; just pinch the dough as needed to smooth it out.
When decorating the top of gata, dip the tines of your fork regularly in flour to prevent dragging.
The edge pleats and top decorations will soften and smooth out as the gata bakes, so be sure to make them as distinct and sharp as possible.
Make-Ahead and Storage
The gata filling can be refrigerated for up to 3 days, if desired. Allow to come to room temperature before using, about 30 minutes. Gata is best served on the day it’s baked, though it can be covered and stored at room temperature for up to 24 hours. Reheat in a 250°F (120°C) oven for 15 minutes before serving.
