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A festive, rustic galette with a flaky rough puff pastry crust filled with a rich, gooey red wine and chocolate pecan filling, inspired by bourbon pecan pie but made vegan and approachable.

Ingredients

Scale
  • 150 grams all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup (approx. 113 grams) butter or vegan butter, frozen
  • 3 tablespoons ice water
  • 1 tablespoon maple syrup (for brushing)
  • 90 grams (about 1/2 cup) dark chocolate chips
  • 65 grams (1/2 cup) pecan halves, plus 1/3 cup more for topping
  • 3 tablespoons butter or vegan butter
  • 1/4 cup maple syrup
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon each of allspice, clove, and salt
  • 3 tablespoons red wine (a good but affordable one)

Instructions

  1. In a medium bowl, stir together the flour and salt.
  2. Grate the frozen butter into the flour mixture using a box grater.
  3. Toss the butter pieces in the flour mixture to coat and gently crumble with your hands until no pieces are larger than a lentil.
  4. Drizzle ice water evenly over the mixture and use your hands to bring it together into a rough dough.
  5. Gently knead and press the dough a few times until it comes together.
  6. Place dough ball in center of plastic wrap, press to about 1 inch thick, shape into a square, and wrap tightly.
  7. Roll over the wrapped dough with a rolling pin to pack it firmly.
  8. Chill the dough in the fridge for 20-30 minutes or longer if possible.
  9. While dough chills, combine 1/2 cup pecans, chocolate chips, 3 tbsp butter, 1/4 cup maple syrup, cornstarch, vanilla, cinnamon, allspice, clove, salt, and red wine in a food processor.
  10. Pulse until you get a thick, chunky paste. Chill until ready to use.
  11. Preheat oven to 375°F (190°C).
  12. Lay parchment paper on counter, dust with flour. Place chilled dough in center and roll to a 14-16 inch rough circle.
  13. If butter oozes through dough while rolling, sprinkle extra flour and continue rolling to seal.
  14. Spoon filling into center of dough, leaving a 2-3 inch border.
  15. Fold edges of dough over filling, pleating to form rustic crust.
  16. Transfer galette on parchment to baking sheet.
  17. Brush crust with maple syrup and lightly sprinkle salt. Arrange pecan halves in a circle if desired.
  18. Bake 20-23 minutes until crust is golden and crispy.
  19. Cool 10-15 minutes before slicing and serving.

Notes

Using frozen butter and cold water is key to achieving a flaky crust., Maple syrup is used instead of egg wash to keep the recipe vegan-friendly and add sweetness., Choose a red wine you enjoy drinking, as it will impact the flavor of the filling., Chilling both the dough and the filling helps with rolling and setting the galette., This galette makes a great festive dessert with a combination of chocolate, nuts, and warm spices.

Nutrition

Find it online: https://cozyovenkitchen.com/red-wine-chocolate-pecan-galette/