Chocolate Galette

Posted by - Veronica

Check it out! I do still bake! It's just been a while....

Galette was a little bit tricky for me. My husband is not a fruit or vegetable eater, really, so I had to really hunt to find a recipe he could enjoy with me. I found some potato and cheese galettes, but they hardly seemed more like baking -- just layering potato slices and cheese together in a casserole dish. And then, inspiration struck -- and I googled "chocolate galette".



First, a confession -- I did, in fact, use a Pillsbury pie crust. I don't have a food processor, and trying to make my first pie crust by hand just seemed like an awful lot of work, given the short amount of time I had between getting home from "Scott Pilgrim vs the World" and when our company was supposed to arrive for dinner. So, Pillsbury to the rescue!

But, here is the rest of the recipe:

Chocolate Galette with Sea Salt
Pie Dough
2 1/4 Tbsp butter
1/8 plus 1/32 sugar
1 Egg, whisked
4 1/4 cups bittersweet chocolate
Dash of salt
1/8 tsp vanilla extract
Egg wash (1 ett plus 1 1/2 Tbsp water, whisked)
Sea Salt

1. Preheat oven to 375 degrees. Roll out pie dough and place on parchment paper lined baking sheet. Refrigerate for 10 minutes.

2. Melt chocolate and butter together over low heat. Remove from heat.

3. Stir in sugar, eggs, salt and vanilla.

4. Spread chocolate filling onto uncooked pie dough, leaving about 1.5 - 2 inches of pie dough border. Fold dough over, and brush with egg wash.

5. Sprinkle some sea salt over entire pie.

6. Bake for about 20 to 30 minutes until pastry is golden brown.

7. Cool completely on a wire rack, and serve with lightly sweetened whipped cream.



So, an explanation, I think, is needed on some of those wonky measurements. I needed to do math....First, because the recipe was actually for 2 galettes, and I only wanted to make one. And second, because some of the ingredients were measured in ounces, and I had to convert. So, the recipe called for (for instance) 2.5 ounces of sugar. Which became 1.25 ounces, which converted to a bizarre 1/8 plus 1/32 cups. Which really, was just 1/8 plus a bit, for me. It also called for 3 eggs, so I had to make a call -- would I use one egg, or two? I went with one, and am curious how the texture would change if I did it again with two eggs.



In the end, I was quite happy with this, though. The chocolate filling was a bit brownie-like, so that the effect was of a brownie pie. The salt was barely noticeable, since I was very sparse in using it. I probably could have used more. And the whipped cream was the perfect topping. Here is the recipe for the whipped cream that I used.

Whipped Cream
1 cup heavy whipping cream
1/4 cup confectioners sugar
1 tsp vanilla

Whip cream until just shy of firm peaks. Add sugar and vanilla, and finish whipping. Voila!