As a lover of fruit pies, I almost always forget how much I love pecan pie. This pecan galette has everything I love about it - plus, I have no problem adding the chocolate I love because it's already not quite traditional! —Erin McDowell
recipe All Buttah Pie Crust (https://food52.com/recipes...), made as one batch, formed into a 1 inch thick rectangle, wrapped in plastic and chilled
2 1/2 cups
pecans, roughly chopped
chopped dark chocolate
unsalted butter, melted
Egg wash, as needed for finishing
Turbinado sugar, as needed for finishing
In This Recipe
Preheat the oven to 400° F. Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough into a circle 1/4 inch thick. Transfer the dough to the prepared baking sheet.
Arrange the pecans and chocolate in an even layer on top of the dough, leaving 1 1/2 to 2 inches of uncovered dough all the way around the edge.
Fold the edges of the dough over the filling. You can do this rustic and naturally or pinch the dough between your thumb and forefinger slightly to make a slight rope-like crimp.
In a large bowl, whisk the melted butter, brown sugar, corn syrup, egg, salt, and vanilla together to combine. Carefully pour this mixture evenly over the pecans.
Egg wash the edge of the dough and sprinkle with turbinado sugar. Bake until the filling appears set, the pecans look and smell toasty, and the crust is golden brown, 30 to 35 minutes.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.