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–+ servings

Red Wine & Chocolate Galette

This red wine & chocolate galette is the older, more sophisticated version of chocolate chip bourbon pecan pie. It's a holiday classic but with a twist. Super easy to whip up for any gathering or dinner party!
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Prep Time:10 minutes
Cook Time:20 minutes
Chill Time:30 minutes
Total Time:1 hour
Course: Appetizer, Dessert
Cuisine: American, French
Keyword: baking, chocolate, galette, pecan pie, pecans, puff pastry, red wine, rough puff pastry
Servings: 8 servings

Ingredients

For the dough:

  • 150 grams all-purpose flour plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup butter or vegan butter frozen
  • 3 tablespoons ice water
  • 1 tablespoon maple syrup to serve as the egg wash

For the filling:

  • 90 grams dark chocolate chips 1/2 cup
  • 65 grams pecans halves 1/2 cup, plus 1/3 cup more for topping
  • 3 tablespoons butter or vegan butter of choice
  • 1/4 cup maple syrup
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon each of all spice, clove and salt
  • 3 tablespoons red wine one that is cheap enough to bake with, but good enough to drink

Instructions

To prepare the dough:

  • In a medium-sized bowl, toss together the flour and salt.
  • Use a box grater to grate the frozen butter into the flour mixture.
  • When all the butter is grated into the flour mixture, toss with your hands until each piece of butter is coated with flour. Then crumble the butter with your hands until no piece is bigger than a lentil.
  • Once the butter is crumbled, you'll have a dry, gravel-like consistency. Drizzle the ice water evenly over the mixture. Switch to your hands to work the mixture into a rough dough.
  • The dough will come together quickly with a few kneads and presses.
  • Take the ball of dough you have formed and place it in the center of a sheet of plastic wrap. Push the dough down until it is 1 inch thick. Shape it into a square and wrap it tightly with the cling wrap.
  • Once it is wrapped, take a rolling pin and roll over the dough until it is firmly packed throughout the plastic wrap.
  • Chill the dough for 20-30 minutes, or longer.

To prep the filling:

  • While the dough is chilling, prepare the filling. Add the 1/2 cup pecan halves, 1/2 chocolate chips, butter, maple syrup, cornstarch, vanilla, cinnamon, allspice, clove, salt and red wine to a food processor. Process until a thick, chunky paste forms. Put this in the fridge.

To assemble the galette.

  • Preheat the oven to 375°F.
  • Place a large piece of parchment paper on the counter and dust it with flour. Place the chilled dough in the center of the parchment paper and roll it out into a rough circle about 14-16 inches in diameter.
  • If butter starts to break through the dough, lightly coat it with a bit of flour to help seal it, and continue rolling.
  • As if you are topping a pizza, add the filling to the center of the dough and spread it around. Leave about 2-3 inches of space near the edges of the galette dough.
  • Fold the corners of the dough on top of the filling, making a circular crust to keep the filling in.
  • Keeping the galette on the parchment paper, transfer it to a baking sheet.
  • Lightly brush the crust with a thin layer of maple syrup, and sprinkle with salt. Optional, add a circular pecan topping for decoration.
  • Bake at 375°F for 20-23 minutes, or until the crust is golden brown.
  • Let cool for 10-15 minutes, then slice and serve!