At first glance, Red Wine & Chocolate Pecan Galette might sound like a fancy dessert, but don’t let that intimidate you. Think of a galette as the pie’s relaxed, rustic cousin—a free-form pastry that’s flaky, flavorful, and way easier to whip up than traditional pies. Yes, you will roll out some dough, but believe me, it’s simpler than it looks, and totally worth it!

This galette perfectly captures all the best things about pie—the buttery, flaky crust, the warm, melty filling, and just the right touch of sweet richness—without all the fuss of complicated folding or long chilling times. It’s the ideal dessert when you want something that feels special, cozy, and totally doable in your busy kitchen.

Inspired by the classic bourbon chocolate chip pecan pie, this recipe swaps bourbon for red wine and keeps everything plant-based. Plus, you can easily make the crust vegan-friendly, so it fits many diets. It’s minimal prep, big on flavor, and was a total crowd-pleaser on my 2021 Thanksgiving table!

Stick with me—I’ll take you through it all step-by-step, share my favorite tips, and help you make this delicious red wine galette from scratch. Your family and friends will be begging for seconds before you know it!

Why you should make your own galette crust

Making your own flaky dough is so satisfying. Sure, store-bought puff pastry is convenient, and honestly, I’m not here to judge if that’s your move. But homemade dough? It’s really not as scary or tricky as everyone says, and the difference it makes is huge.

There’s something special about seeing someone take a bite and say, “Wait—you made this?” And then you get to beam and say, “Yep! Just butter, flour, and a little love.”

If you’re tight on time, a store-bought crust works just fine. But making your own gives you control over the texture and flavor, plus it adds that undeniable homemade charm. Don’t worry, I’m sharing my simplest, lowest-effort rough puff pastry recipe ever, so you won’t feel overwhelmed at all.

Ingredients you will need for the galette crust

I know crusts can feel intimidating, but I keep this dough super simple and down-to-earth. I swap milk for water to keep it both flaky and mostly plant-based. Here’s everything you need for this easy rough puff pastry crust:

• 150 grams all-purpose flour, plus extra for dusting your counter
• 1 teaspoon salt to bring out the flavors
• 1/2 cup butter or vegan butter, frozen solid (cold butter is the secret to flaky layers!)
• 3 tablespoons ice water to help the dough come together
• 1 tablespoon maple syrup to brush on top for a sweet, shiny glaze instead of egg wash

What you will need for the chocolate chip pecan galette filling

The filling is simple yet totally dreamy—gooey, rich, and full of cozy fall flavors you’ll adore. Here’s what you’ll mix up for this luscious red wine galette filling:

• 90 grams dark chocolate chips (about 1/2 cup), for that melty chocolate goodness
• 65 grams pecan halves (1/2 cup), plus an extra 1/3 cup for topping and crunch
• 3 tablespoons butter or your favorite vegan butter
• 1/4 cup maple syrup to sweeten naturally
• 1 tablespoon cornstarch to thicken the filling just right
• 1 teaspoon vanilla extract to add warmth and depth
• 1/2 teaspoon cinnamon for a cozy, gentle spice
• 1/8 teaspoon each of allspice, clove, and salt to balance the flavors beautifully
• 3 tablespoons red wine—pick one you love sipping, because the flavor shines through in the bake

How to make and prepare your dough

Let’s prepare your dough. It’s really not complicated, just keep your hands cool and work quickly. Here’s what you’ll do, step-by-step:

• In a medium bowl, stir together the flour and salt.
• Using a box grater, grate the frozen butter straight into the flour—that secret technique builds those beautiful flaky layers.
• Toss the grated butter in the flour to coat every bit, then gently crumble the butter so the largest pieces are about the size of lentils.
• You’ll end up with a dry, crumbly mix that looks like little gravel. Drizzle the ice water evenly on top and use your hands to gently bring it all together.
• Knead just a few times—don’t overwork it—to form the dough. Be gentle so those butter pockets stay intact.
• Shape the dough into a ball and place it in the center of a piece of plastic wrap. Press it down until it’s about 1 inch thick and roughly square. Wrap it tightly.
• Press down evenly on the dough through the plastic wrap with a rolling pin to make it firm and packed.
• Chill it in the fridge for 20–30 minutes or longer. This step is key for a flaky crust that rolls out easily.

How to make the red wine galette filling

This part is so simple and quick! Just toss all the filling ingredients into a food processor, and pulse until you get a thick, creamy mixture that still has some texture—think chunky and luscious, kind of like chunky peanut butter. Take a peek at the photo below to see exactly what you’re aiming for.

How to fill this holiday galette dough

Now comes the fun—and super satisfying!—part: rolling out and filling the galette. This is where your creativity shines, and it honestly doesn’t have to be perfect. Here’s how I handle it in my kitchen:

• Preheat your oven to 375°F so it’s nice and ready.
• Lay a large piece of parchment paper on your counter and dust it lightly with flour. Place your chilled dough in the center and roll it out into a rough circle about 14 to 16 inches across.
• If you see any butter oozing while rolling, sprinkle a little extra flour over those spots and keep rolling to seal it up.
• Like you’re topping a pizza, spoon the filling into the center of the dough and spread it out evenly, leaving a 2-to-3 inch border all around.
• Fold the edges of the dough over the filling, pleating gently to create that rustic look that holds everything nicely.
• Keep the galette right on the parchment paper and carefully transfer it to a baking sheet.
• Brush the crust with maple syrup for a lovely glossy glaze and a touch of sweet. Sprinkle a pinch of salt on top to make the flavors pop even more. For a pretty finish, arrange some pecan halves in a neat ring around the crust’s edge.
• Bake for 20 to 23 minutes, until the crust is golden, crisp, and irresistible.
• Let the galette cool for about 10 to 15 minutes before cutting so the filling gets a little firmer and slices beautifully.

And just like that, you’ve got a beautiful Red Wine & Chocolate Pecan Galette made completely from scratch that looks and tastes like a win!

If you have questions, want to share your photos, or just say hi, leave a comment below. I’m always thrilled to hear from you and to help make cooking at home easier and more delicious.

Storage Tips

This galette tastes amazing fresh, but if you have leftovers, no worries—you can store it covered tightly in the fridge for up to 3 days. When you’re ready to enjoy it again, just warm it up in a 350°F oven for about 10 minutes to bring back that flaky crust and melty filling magic.

Make-Ahead Tips

Want to get a jump on dessert? Make the dough up to two days ahead and keep it wrapped in the fridge. You can also prepare the filling a day before and store it in an airtight container. When you’re ready to bake, just assemble and pop it in the oven!

Variations

Feel free to swap out pecans for walnuts or almonds if that’s what you have handy. You can also try dried cherries or cranberries in place of some of the chocolate chips for a tart twist. For an extra layer of flavor, add a splash of orange zest or a pinch of nutmeg to the filling.

Serving Suggestions

This galette is incredible all on its own, but for an extra cozy treat, serve it warm with a scoop of vanilla ice cream or a dollop of whipped coconut cream. A drizzle of warmed maple syrup or honey on top is pure heaven, too!

Recipe FAQs

• Can I use store-bought pie crust instead of making my own? Absolutely! While homemade crust has a lovely flaky texture, store-bought crust will save time and still taste delicious.
• What type of red wine should I use? Choose a red wine you enjoy drinking—something medium-bodied like a Cabernet Sauvignon or Merlot works beautifully.
• Is this recipe vegan? You can make it vegan by swapping butter for your favorite vegan butter in both crust and filling.
• How do I store leftovers? Keep leftovers covered in the fridge for up to 3 days, then reheat in the oven to refresh the crust.
• Can I freeze the galette? Yes! Freeze the unbaked galette wrapped tightly for up to 2 months. Thaw it in the fridge overnight before baking.