Pecan-Ginger Galette with Fresh Maple Whipped Cream

FREEFORM FRENCH CAKE

The galette dough and the filling can be made a day or two ahead, then assembled and cooked on the day. This recipe was adapted from the Maple-Pecan Galette with Fresh Ginger recipe on the New York Times website. In our pecan-ginger galette recipe, we’ve replaced the need for hard-to-find maple sugar.

Ingredients

FOR THE DOUGH

1 large egg, at room temperature
215 grams all-purpose flour, plus more for rolling
1 Tbl granulated sugar
1/2 tsp fine sea salt
10 Tbl/145 grams unsalted butter, cold and cut into 1-inch cubes

FOR THE FILLING

150 grams whole pecans
55 grams brown sugar + more for sprinkling on top
55 grams sugar in the raw + more for sprinkling on top
6 Tbl/85 grams unsalted butter, at room temp, cut into 1″ cubes
1 large egg, at room temperature, beaten
1 Tbl bourbon
2 tsp vanilla extract
2 tsp finely grated fresh ginger
1/4 tsp ground allspice
1/4 tsp fine sea salt
Flaky sea salt, for sprinkling

FOR THE WHIPPED CREAM

1/2 cup heavy cream
2 Tbl maple syrup

Method

TOAST THE PECANS

1. Preheat oven to 325° F.
2. Put metal mixing bowl and beaters in the freezer.
3. Spread out pecans on a baking sheet.
4. Bake for 8 minutes. Transfer to plate to cool.

MAKE THE DOUGH

1. Crack egg into a measuring cup and beat it with a fork.
2. Add enough cold water to measure 1/3 cup.
3. Transfer 1 Tbl of egg mixture to a small covered container. Refrigerate.
4. Combine flour, sugar and salt in food processor and pulse to combine.
5. Add cubed butter. Pulse until mixture has formed lima bean-size pieces.
6. Drizzle in egg mixture. Pulse to combine.
7. Dump dough onto a lightly floured surface, and squeeze to form a ball. (Add a few drops of water if needed.)
8. Flatten into a disk, cover in plastic wrap and chill for at least 2 hours or up to 3 days.

MAKE THE FILLING

1. Set aside 1/2 cup pecans for the topping.
2. Put remaining 1 cup pecans in a food processor with sugars and process until finely ground.
3. Pulse in the butter, egg, bourbon, vanilla, ginger, allspice and fine sea salt until smooth.
4. Chill for at least 1 hour and up to 3 days.

ASSEMBLE THE GALETTE

1. Place a piece of parchment paper on a work surface.
2. Unwrap dough and place it in the center of the paper.
3. Top with another piece of parchment.
4. Using a rolling pin, roll the dough into an 11″ round.
5. Transfer dough and paper to a baking sheet.
6. Remove top piece of parchment.
7. Spoon pecan mixture onto the dough circle, leaving a 1.5″ border.
8. Top with reserved whole pecans.
9. Gently fold the pastry over the filling, pleating to hold it in.
10. Refrigerate, uncovered, for 20 minutes (and up to 1 hour).
11. Increase oven temperature to 375°.

MAKE THE WHIPPED CREAM

1. Using cold bowl and beaters, beat cream until soft peaks form.
2. Add syrup. Beat until firm.

COOK

1. Brush pastry with reserved egg mixture.
2. Sprinkle with flaky sea salt and very generously with + brown sugar/sugar in the raw mix.
3. Bake 25-35 minutes, until crust is golden brown.

SERVE

Cool galette for at least 30 minutes before cutting.

This pecan-ginger galette recipe serves 8.
Approximately 532 calories per slice (+ 86 calories whipped cream).