Chocolate Galette Recipe

Make dough

In a large bowl whisk together the flour, granulated sugar, and sea salt. Add the cold cubed butter and use a pastry cutter or two forks (or your fingertips quickly) to cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 short pulses if using a food processor).

Add water and chill

Sprinkle the cold water over the flour-butter mixture, 1 tablespoon at a time, and gently fold until the dough just comes together when pressed (do not overwork). Form the dough into a flattened disc about 1 inch thick, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 days).

Roll out

Preheat oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough into a roughly 12-inch (30 cm) circle about 1/8–1/4 inch thick. Transfer the dough to a parchment-lined baking sheet (you can roll on the parchment and transfer directly). Chill on the sheet for 10 minutes while you prepare the filling.

Egg wash

In a small bowl whisk the egg yolk with the teaspoon of cold heavy cream until smooth; set aside and keep chilled until ready to brush the assembled galette.

Make ganache

Place the chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (tiny bubbles at the edge) — do not boil. Pour the hot cream over the chocolate and let sit for 1 minute. Stir gently from the center outward until smooth and glossy. Stir in the tablespoon of butter and the 1/2 teaspoon vanilla until incorporated. Let the ganache cool for 5–10 minutes so it thickens slightly but is still spreadable.

Assemble galette

Spoon the slightly cooled ganache into the center of the chilled dough, leaving a 2-inch (5 cm) border all around. Using your fingertips or a spatula, smooth the ganache into an even round, keeping the edges clear. Fold the dough edge up and over the filling in pleats, overlapping as needed to form a rustic rim; pressing gently to adhere as you go. Brush the exposed dough rim with the egg wash and sprinkle the coarse sugar evenly over the rim. If using, sprinkle a few flakes of sea salt over the ganache for contrast.

Bake

Bake the galette in the preheated 400°F (200°C) oven on the middle rack for 20–25 minutes, until the crust is golden brown and the ganache is set but still slightly soft in the center. Rotate the pan halfway through baking for even color. If the crust browns too quickly, tent loosely with foil for the last 5–10 minutes.

Cool and finish

Remove from oven and let the galette cool on the baking sheet for 15–20 minutes to allow the ganache to set further. Dust the galette lightly with confectioners' sugar if desired. Serve warm or at room temperature with vanilla ice cream or whipped cream.

Scoop the vanilla ice cream or spoon whipped cream onto plates and place wedges of the warm galette alongside. The contrast of warm chocolate and cold ice cream creates the best texture and flavor balance.