Thanksgiving

Chocolate Pecan Galette

November 12, 2016
3 Ratings
Photo by James Ransom
Author Notes

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 Jeanne McDowell

  • Makes 1 galette
Ingredients
  • 1 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
  • 1 cup chopped dark chocolate
  • 2 tablespoons unsalted butter, melted
  • 1/3 cup brown sugar
  • 2 tablespoons corn syrup
  • 1 egg
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • Egg wash, as needed for finishing
  • Turbinado sugar, as needed for finishing
In This Recipe
Directions
  1. Preheat the oven to 400° F. Line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the dough into a circle 1/4 inch thick. Transfer the dough to the prepared baking sheet.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

See what other Food52ers are saying.

  • Somia
    Somia
  • Nicole S. Urdang
    Nicole S. Urdang
  • Erin Jeanne McDowell
    Erin Jeanne McDowell
  • Lora Sorkin
    Lora Sorkin
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.

9 Reviews

Lora S. December 12, 2020
Made this with Erin’s All Buttah Pie Dough flavored with vanilla and nutmeg. It’s fantastic! I love pecan pie, but sometimes there’s too much “goo”. Not here! Thinking out loud...next time I may sub the corn syrup for maple syrup for more maple flavor. Yum!
 
holly November 12, 2019
what's a good substitute for corn syrup?
 
Michelle December 17, 2016
Made this today as written. I pulled it out of the oven at 25 min and even then the nuts were a bit too dark. I think it needed more filling (egg mixture - not the pecans or chocolate). The tart itself is rather dry, though the flavor is nice. I will make again, but I will try doubling the filling.
 
Mary L. November 20, 2016
Can I make this the night before?
 
Nicole S. November 20, 2016
I used to make a chocolate bourbon walnut pie and leave it out on the counter for three days covered with aluminum foil. My guess is it will be just fine the next day. That said, it's bound to be better if baked that morning.
 
Somia November 19, 2016
I have the same question as Nicole - is there an egg in the filling that is not listed in the ingredients but listed in the directions?
 
Nicole S. November 19, 2016
I say add an egg, but you don't have it listed under the ingredients, except for the egg wash.
Please clarify.
Thank you.
 
Nicole S. November 19, 2016
Not I say, you say.
 
Author Comment
Erin J. November 20, 2016
Thanks for pointing that out Nicole and Somia - the mistake has been altered!