Caramel Pecan and Dark Chocolate Galette
Servings: 8 slices
Ingredients
Galette Crust:
- 2 tbsp icing / confectioners' / powdered sugar
- ½ tsp salt (see note 1)
- 180g (1½ cups) spelt flour (see note 2)
- 120g (¾ cup) butter (cold)
- 2-4 tbsp cold water
Pecan Caramel:
- 50g (1¾ oz) dark chocolate
- 65g (⅓ cup) brown sugar
- 35g (2½ tbsp) butter
- 1 tbsp milk
- 200g (7 oz) pecans
Instructions
Galette Crust:
- Add the icing sugar, salt and flour to your stand mixer bowl (see note 3).
- Chop the butter into small pieces and add to the dry ingredients.
- Work the butter in until you have a breadcrumb consistency. Stop working when you still have larger pieces of butter.
- Add two tablespoons of cold water and allow the mixture to come together. It should be soft but not sticky. If you feel you need more water, just add ½ tablespoon at a time.
- Cover with clingfilm and place in the fridge while you make the filling.
- Pre-heat the oven to 175℃ (350℉).
- Chop the chocolate into small chunks and set to one side.
Pecan Caramel:
- Add the sugar, butter and milk to a medium sized pan and using a whisk, mix the ingredients together as they melt. When it has achieved a rolling boil, continue to whisk for a further two minutes, then remove from the heat.
- Add the pecans and allow to cool for a bit.
- Roll out your pastry dough on a sheet of baking paper (you want the pastry fairly thin). Don't worry about an exact shape, but cut off any longer sides so that you have a rough circle.
- Pour the pecan mixture onto the middle of the circle and arrange them so they are not positioned on top of each other. Leave a good gap all the way around.
- Sprinkle over the dark chocolate chunks.
- Carefully turn over the edges a bit at a time, pushing a little to the sides. Pat down gently so that the pastry sits in place. This does not have to be perfect - galettes are supposed to be rustic!
- Carefully move the baking sheet, with the galette, onto a baking tray.
- Bake in the oven for around 25 minutes, until the pastry is golden.
- Allow the galette to cool, then sprinkle the edges with icing sugar just before serving. Eat warm or cold topped with ice-cream or whipped cream. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- If you are using salted butter, omit this.
- You can use regular flour in place of spelt (just use the same amount).
- I use a stand mixer to make my pastry. If you prefer to make it by hand, just rub the butter into the flour until you achieve a fairly fine breadcrumb texture.
