Chocolate & Pecan Puff Pastry Galette

Pastry

1 sheet puff pastry, thawed
All-purpose flour

Filling

3 cups pecans, half left whole, half chopped
1 cup dark chocolate, chopped
1 cup milk chocolate, chopped
3 tbsp unsalted butter, melted
½ cup packed dark brown sugar
2 tbsp maple syrup
1 large egg 1 tsp kosher salt

Assembly

1 large egg, beaten
2 TBSP demerara sugar
Whipped cream for serving

Directions:

Preheat oven to 400° and line a baking sheet with parchment paper. Lightly dust your work surface with flour and use a rolling pin to roll out the puff pastry until it's large enough to fit a 10-inch cast iron skillet, leaving a bit of excess pastry hanging over the edges. Gently press the pastry into the skillet. Mix the pecans and chopped chocolate together, then place the mixture in the center of the puff pastry. Spread it evenly, leaving about an inch of the pastry around the edges uncovered. In a medium-sized bowl, mix melted butter, brown sugar, maple syrup, beaten egg and salt. Carefully pour this mixture evenly over the chocolate and pecans. Gently fold over the edges of the dough to create an overlapping pattern. Brush the pastry with the beaten egg and sprinkle with demerara sugar. Bake for 30 minutes or until the pastry has turned a deep golden brown. Enjoy!