Prepare to embark on a culinary journey that will tantalize your taste buds and elevate your dessert game! This Red Wine Chocolate Pecan Galette is not just a dessert; it's a decadent experience that marries the rich complexity of red wine with the luxurious depth of dark chocolate and the nutty crunch of pecans. Imagine a rustic, free-form pastry that looks like it was crafted by a French pastry chef, yet is surprisingly simple to create in your own kitchen. Whether you're looking to impress dinner guests or treat yourself to a sophisticated sweet indulgence, this galette promises to be a show-stopping finale to any meal.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 75 mins
Cuisine: French
Serves: 1 galette
Ingredients
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup cold butter, cubed
- 3-4 tablespoons cold water
- 1 cup pecans, chopped
- 1/2 cup dark chocolate chips
- 1/2 cup red wine
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt, mixing thoroughly to distribute the salt evenly.
- Add cold cubed butter to the flour mixture. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining.
- Gradually add cold water, one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork the dough.
- Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes to allow the gluten to relax and butter to chill.
- In a separate saucepan, combine red wine, brown sugar, and vanilla extract. Simmer over medium heat, stirring occasionally, until the mixture reduces and becomes syrupy, about 10-12 minutes.
- Remove the dough from the refrigerator and roll out on a lightly floured surface into a 12-inch circular shape, approximately 1/8 inch thick.
- Sprinkle chopped pecans and dark chocolate chips in the center of the rolled dough, leaving a 2-inch border around the edges.
- Drizzle the reduced red wine syrup over the pecans and chocolate chips.
- Carefully fold the edges of the dough over the filling, creating a rustic, pleated border. The center should remain open.
- Brush the exposed dough edges with an egg wash or milk for a golden finish (optional).
- Preheat the oven to 375°F (190°C) and place the galette on a parchment-lined baking sheet.
- Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let cool on the baking sheet for 15 minutes before transferring to a wire rack.
- Slice and serve warm, optionally garnished with a scoop of vanilla ice cream or a dusting of powdered sugar.
Tips
- Keep it Cool: The secret to a flaky, tender crust is cold ingredients. Ensure your butter is straight from the refrigerator and use ice-cold water when making the dough.
- Don't Overwork the Dough: Mix the pastry just until it comes together. Overworking can lead to a tough, dense crust.
- Chilling is Crucial: The 30-minute refrigeration is not optional! This allows the gluten to relax and the butter to firm up, ensuring a beautifully flaky texture.
- Syrup Reduction Technique: Watch your red wine syrup carefully. You want it to reduce and become slightly thick and syrupy, but not burn.
- Rustic is Beautiful: Don't aim for perfection when folding the edges. The more imperfect and rustic-looking, the more authentic your galette will appear.
- Baking Tip: Place the baking sheet on the lower third of the oven to ensure the bottom of the crust gets crisp and golden.
- Serving Suggestion: A scoop of vanilla ice cream or a light dusting of powdered sugar can take this galette from delicious to absolutely divine.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 6g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 35mg
