Recipes

Bourbon Pecan Galette

A rich twist on a Southern favorite, this flaky, buttery pastry envelops a warm, nutty filling laced with vanilla, a hint of cinnamon, and a subtle bite of bourbon. Our Bourbon Pecan Galette is beautifully simple, yet sophisticated—its golden crust, topped with a sprinkle of raw sugar, invites you in with a comforting warmth. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream, and let each bite transport you to pure, decadent bliss.

By Stephanie Banyas
Serves 1 9-inch galette
Image of Bourbon Pecan Galette
Ingredients
Directions
Ingredients

Pastry Dough

  • 2 ½ cups unbleached all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder, preferably aluminum-free
  • 2 teaspoons kosher salt
  • 1/2 cup ice water mixed with 1 tablespoon apple cider vinegar or distilled vinegar
  • 1 cup cold unsalted butter (2 sticks), grated on the large holes of a box grater
 

Galette Filling

  • 2 cups toasted pecans, coarsely chopped
  • 1 cup dark corn syrup
  • 1/2 cup packed light brown sugar
  • 4 tablespoons unsalted butter
  • 3 large eggs
  • 2 teaspoons kosher salt
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons finely grated orange zest
  • 1 large egg beaten with 1 tablespoon of water
  • 1 tablespoon pure cane sugar or sugar in the raw
  • 1/4 teaspoon ground cinnamon (Optional)
  • Splash of dark rum or bourbon (Optional)
Directions

Make the Galette crust. In a medium bowl, whisk together flour, sugar, baking powder and salt. Gently toss the butter in the flour mixture until coated and quickly mix until just incorporated. 

Slowly add half of the ice water mixture and stir lightly with a fork until the flour is evenly moistened and the dough starts to come together. If you grab a small piece of dough and press it slightly with your hand, it should hold together. 

Shape the dough into a round disc, tightly wrap it in plastic wrap, and chill for at least 2 hours (up to 3 days in the refrigerator).

Make the filling. Combine the corn syrup, brown sugar, butter, eggs, and salt in a medium saucepan over low heat. Stir constantly until the sugar has dissolved. Increase the heat to medium until the mixture begins to bubble around the edges then reduce back to low and cook for about 7 minutes or until thickened.  

Transfer the mixture to a bowl and let cool to room temperature. Cover and refrigerate until chilled, at least 2 hours. This can be made up to 3 days in advance and stored tightly covered in the refrigerator. 

Assemble and cook the Galette. Preheat your Artisan Fire Pizza Oven to 375 °F. Lightly spray a seasoned 12-inch cast iron skillet with baking spray or brush with oil.

On a lightly floured surface, roll the dough into a 12-inch circle. Transfer the dough to the prepared skillet, letting excess dough go up and over the sides. Pour the filling into the centre of the chilled dough, leaving a 2-inch border all around. Gently fold the edges of the dough up and over the filling to create loose pleats, leaving an opening in the centre of the galette no larger than 6-inches. Brush the edges of the dough with the eggwash and sprinkle all over with the granulated sugar.

Place the cast iron pan on a baking sheet and set on a baking rack inside the pizza oven. Bake until lightly golden brown and or when the center of the filling reaches 195°F on an instant-read thermometer. If the top of the galette begins to brown too quickly, loosely cover with a sheet of heavy-duty foil. Let the Galette cool on a wire rack for at least 20 minutes. Enjoy warm or at room temperature and serve with a scoop of vanilla ice cream, whipped cream or creme fraiche.

Grillmaster’s Tip: Turn the dish every 5 minutes when cooking in the Artisan Fire Pizza Oven for even cooking and browning. We also recommend placing an oven thermometer on the floor of the Pizza Oven to gauge the temperature level.