Chocolate Pecan Tassie Galette

The Giveaway is now closed. I’m reviewing a new cookbook, When Pies Fly, and I’m also having a giveaway for two copies—2 winners will each receive a copy! Continue reading below for details on how to enter the giveaway! 

I’ve mentioned before that I don’t make pies often (especially with homemade crust) but I do want to get better at it! Which is why I was happy to review a new cookbook called When Pies Fly: Handmade Pastries from Strudels to Stromboli, Empanadas to Knishes by food writer Cathy Barrow. It’s a book for both novice and experienced pie-makers, with sweet and savory recipes ranging from free-form galettes to pretty tarts, hand pies, and more.

This is a book that can come in handy at the holidays, when more people probably make pies and other special treats than at any other time of the year. After all, what would Thanksgiving be without pumpkin, pecan, or apple pie, right? But this book helps you create a fresh take on classic favorites. Discover Chocolate Pecan Tassie GalettePear, Sweet Potato, and Pistachio Strudel…savory Thanksgiving-in-a-Bite Pie PoppersOld-Fashioned Apple Dumplings...savory Spinach, Cranberry, Pecan, and Blue Cheese Hand Pies.

Although you’ll find great recipes in this book for the holidays, there are even more recipes you’ll want to make throughout the year: Blackberry Peach Galette, Cheeseburger Hand Pies, Caramelized Banana and Nutella Pie Poppers, Crisped Kale and Baked Egg Tart, Sour Cherry Stuffed-Crust Tart, plus a variety of strudels, puff pastry and phyllo creations, empanadas, kolaches…you name it! As the cover jacket of this hardcover cookbook says, WHEN PIES FLY is a deep dive into the sweet and savory world of pies in all of their portable forms. That’s a great way of summing it up!

I chose to make the Chocolate Pecan Tassie Galette because I love the look and taste of rustic galettes, and a galette is something that’s great to start with when you’re a pie-making novice like me! 🙂

Chocolate Pecan Tassie Galette

  • Servings: 8
  • Difficulty: moderate
  • Print

CHOCOLATE PECAN TASSIE GALETTE from When Pies Fly Chocolate Pecan Tassie Galette @ NancyC

Makes 1 galette, 8 servings

  • 1 batch Brown-Butter Pie Dough, formed into a disc (I substituted the All-Butter Pie Dough on page 251 in the book; you can use your favorite pie dough for 1 pie crust or store-bought dough)
  • 1 1/2 cups pecans
  • 1/4 cup packed brown sugar
  • 2 Tablespoons (1 ounce) cream cheese
  • 1 Tablespoon unsalted butter, softened
  • 1 large egg
  • 2 Tablespoons maple syrup
  • 2 Tablespoons bourbon (I substituted 1 Tablespoon pure vanilla extract)
  • 1/2 teaspoon kosher salt
  • 3 ounces bittersweet chocolate, chopped (about 1/2 cup)
  • Egg wash (1 egg beaten with 1 Tablespoon cool water and 1/4 teaspoon kosher salt)

Remove dough from the refrigerator (pre-make your dough the night before or use refrigerated pie dough) and allow it to warm slightly. Line a baking sheet with parchment. Roll out the pie dough to a 12-inch round and place on the baking sheet. Cover and refrigerate while making the filling.

Scatter the pecans across a second baking sheet and toast the nuts until scented, 8 to 10 minutes. Transfer the nuts to a cutting board, let them cool, then roughly chop.

In the work bowl of a stand mixer, beat the brown sugar, cream cheese, and butter until thick and creamy. Add the egg and beat until smooth. stir in the maple syrup, bourbon, and salt. With a stiff spatula, fold in the pecans and chocolate. Pile the nut mixture into the center of the dough round. Lift the outside edges of the dough and pull them up and slightly over the filling, leaving the center exposed. Work your way around the galette, folding the dough over on itself and forming a series of pleats that make a snug little package. The center of the galette should be open, but there should also be a very distinct crusty edge to hold in the filling. Brush the galette with the egg wash. Chill the galette for 45 minutes.

Place a Baking Steel, baking stone, or inverted baking sheet on the center rack and heat the oven to 400˚F. Slide the baking sheet with the galette onto the hot stone, steel, or sheet and bake for 45 to 55 minutes, until the filling is bubbling and the crust is deeply browned.

Cool before serving to allow the filling to set up.

Recipe from When Pies Fly, used with permission |

I really like the chocolate-pecan combination in this recipe! So, are you a pie-maker or pie-lover? Or do you have family or friends who are? This book could make a great gift for them—or a gift for yourself! 🙂

THE GIVEAWAY IS NOW CLOSED. The comments chosen via were comments #7 and #12, so congratulations to Hannah and Paula for each winning a copy of When Pies Fly! I’ll be emailing you soon! 🙂

ABOUT THE GIVEAWAY…To enter this giveaway for a copy of When Pies Fly, just leave a comment on this blog post between now and Wednesday, October 30, 2019 at 9 p.m. (CST)–the random drawing will be made from the comments on this post only! There are two giveaway copies, so there will be two winners! The winners will be chosen randomly via and notified by Friday evening, November 1. Winners will be notified via email (if winners do not respond in 3 days, I’ll do another drawing). Giveaway limited to readers in the U.S. and Canada.

  • First entry: Leave a comment on this post letting me know you’d like to win this book!
  • Bonus entry #1: Follow me by email and leave a comment on this post letting me know.
  • Bonus entry #2: Follow me on Instagram and/or Pinterest and leave a comment on this post letting me know.
  • Bonus entry #3: Follow me on Facebook and/or Twitter and leave a comment on this post letting me know.
  • Bonus entry #4: If you already follow me at least two different ways, leave a comment on this post letting me know which ways you are following.

Be sure to leave your comments on this post, not on social media—these will be the only comments entered in the giveaway! Note: If your comment doesn’t show up right away, it just means I need to click on it to approve it before it’s visible–I do this because of spam comments that sometimes come through! Your comment(s) WILL show up!

Sharing at Wonderful WednesdayHearth & SoulMix it Up MondaySilver Pennies SundaysHappiness is HomemadeInspire Me MondayWeekend PotluckMeal Plan MondayFiesta FridayThursday Favorite ThingsFull Plate Thursday.


29 thoughts on “Chocolate Pecan Tassie Galette

  1. Robyn Summers

    Pie is my favorite! I’d love to eat this pie..I mean make this pie and win the book. LOL! I follow your posts on ALL of the above, Nancy. Was so good to see you at Workmatters! Love you friend!

    Liked by 1 person

  2. Robin Thieltges

    Followed IG , Pinterest , FB , Newsletter ♥️
    Original comments in post above . Thank you beautiful book .


  3. Annette

    I’d love to win this book. Growing up, my mother always made pies. I wasn’t interested in making them (just eating them), but now I’m at a stage where I want to make them.



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