Everything you love about pecan pie but WAY easier. This flaky buttery pecan pie galette has dark chocolate, strong espresso, raw honey, and chopped pecans.
Mix flour, salt, + butter. Coat the butter with the flour. Slowly add ice water and mix just until dough comes together. Wrap in plastic wrap and chill for 30 minutes.
Roll out dough into a circle. Arrange pecans and chocolate in an even layer, leaving 2 inches of uncovered dough all the way around the edge. Fold the edges over the filling.
Whisk together topping and pour over pecan-chocolate mix. Egg wash dough and sprinkle sugar. Bake until filling sets and the crust is golden brown, 30 to 35 minutes.