Maple-Pecan Galette with Fresh Ginger

cooking.nytimes.com

Ms. Capers

subheading: FOR THE DOUGH:

1 large egg, at room temperature

1 ⅔ cups/215 grams all-purpose flour, plus more for rolling

1 tablespoon granulated sugar

½ teaspoon fine sea salt

10 tablespoons/145 grams unsalted butter (1 ¼ stick), cold and cut into 1-inch cubes

subheading: FOR THE FILLING:

1 ½ cups/150 grams whole pecans, lightly toasted (see Note)

¾ cup/110 grams maple sugar (or use brown sugar, preferably muscovado or powdered jaggery), plus more for sprinkling

6 tablespoons/85 grams unsalted butter (¾ stick), at room temperature and cut into 1-inch cubes

1 large egg, at room temperature, beaten

1 tablespoon bourbon, brandy or rum (optional)

2 teaspoons vanilla extract

2 teaspoons finely grated fresh ginger

¼ teaspoon ground allspice

¼ teaspoon fine sea salt

Flaky sea salt, for sprinkling

Whipped cream or ice cream, for serving

Directions at cooking.nytimes.com

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