If you love pecan pie but want something a little different and a lot less sweet, this Brown Butter Pecan Galette is exactly what you need. It’s everything you love about classic pecan pie – buttery pastry, nutty filling, caramelized edges – but baked free-form for a rustic, fuss-free finish. Plus, there’s a way higher crust-to-filling ratio, which scores major points in my book.
The secret ingredient here is brown butter, which adds a deep, nutty complexity that takes this dessert to the next level. Pair that with a crisp, flaky crust and just the right amount of sweetness, and you’ve got a dessert that’s special enough for the holidays but easy enough to make any weekend.
Recipe highlights
- Easier than pie. No fussy crimping, no pie dish needed. Just roll, fill, and bake.
- Not too sweet. For those who dislike the cloying sweetness of traditional pecan pie 🙋♀️ (most recipes are mostly corn syrup), this tart is perfection.
- Perfectly balanced. Brown butter, vanilla, and bourbon bring plenty of flavor.
- Small-batch friendly. This galette serves about 6–8, perfect for a smaller gathering.
- Simple yet show-stopping. With an eye-catching design, this pecan galette looks like it belongs in a bakery window, but takes very little effort.
Recipe overview
⏱️Prep: ~40 min • Chill: 50 min • Bake: 35 min • Total: ~2hrs
🍴Yield: Serves 6-8 people
💪Skill level: Beginner
How to make this brown butter pecan galette
For full recipe details and ingredients measurements, scroll down to the recipe card below.
You only need a few key steps to make this galette. Here’s a quick overview:
- Brown the butter. Melt butter over medium heat, swirling the pan until it turns golden and smells nutty (about 5–7 minutes). Set aside to cool.
- Make the pie dough. Pulse together flour, sugar, salt and brown butter in a food processor. Slowly drizzle in cold water until the dough starts to come together. Chill.
- Make the pecan frangipane filling. Add filling ingredients to a food processor, blending until you have a smooth paste.
- Assemble the galette. Roll out the pie dough into a circle. Spread the filling into the center, leaving a 2-inch border. Top with pecans. Fold the edges up over the filling.
- Bake. Brush the crust with cream or egg wash and bake until golden.
- Serve. Let cool slightly before slicing. This is incredible with a drizzle of Salted Caramel Sauce and/or a dollop of whipped cream.
Tips for browning butter
No need to be intimidated! Browning butter is easy, but it can go from perfectly toasty to burnt in seconds. A few quick tips:
- Use a light-colored pan so you can see the butter changing color.
- Watch for color and aroma. It’s done when it turns golden-brown and smells nutty, about 3-5 minutes.
- Listen for the change – the butter will stop sputtering and get quiet as it browns.
- Transfer to a bowl right away to stop the cooking.
- Keep all the brown bits! That’s where all the flavor is – don’t strain it out!
Pecan galette tips
Cool the brown butter completely before using. Let it re-solidify before adding it to the pie dough or the filling.
Don’t mix the butter in all the way. When mixing the tart dough, leave some visible streaks of butter rather than blending it in thoroughly. Butter chunks = flakiness.
Keep your dough cold. A well-chilled pie dough keeps its shape and bakes up nice and flaky.
Fill the galette on a parchment-lined baking sheet. It will be tough to move after you add the pecan frangipane and pecan swirl, so form & fill the tart on the sheet you’ll bake it on.
Chill before baking. Place the galette in the refrigerator or freezer for at least 20 minutes before baking. Again, this will help it to hold its shape.
Cool slightly before slicing. Give the filling a little time to set for clean, neat slices.
Substitutions & variations
Try different nuts. This galette would also be beautifully delicious with hazelnuts, pistachios, almonds, or even a mix of nuts.
Use a different pie dough. A buckwheat crust would add more depth and earthiness. A classic all-butter pie crust always works just fine, too.
Make it mini. Roll the dough into several small circles and make individual galettes instead of one large one.
Serving & storage
Serve this pecan frangipane galette at room temperature or slightly warm. Here are some absolutely delicious topping ideas to serve it with:
- A scoop of vanilla ice cream
- A dollop of homemade whipped cream sweetened with candy cap sugar
- A drizzle of salted caramel sauce or candy cap caramel
- A scoop of Bourbon Peach Ice Cream!
Store any leftovers at room temperature for up to 3 days (loosely covered) or in the fridge in an airtight container for up to 5 days. Warm slices in a low oven for a few minutes before serving to bring back that fresh-baked feeling.
Did you make this Brown Butter Pecan Galette? I’d love to hear what you think. Please leave a star rating and review under the recipe card below. Thank you!
Brown Butter Pecan Galette
Ingredients
Brown Butter
- 8 ounces unsalted butter
Brown Butter Pie Crust
- 1 1/4 cups all purpose flour
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 4 ounces brown butter
- 1/4 cup ice cold water
Pecan Frangipane Filling
- 1 1/4 cups raw pecans
- 1/3 cup brown sugar
- 2 ounces brown butter
- 1 teaspoon vanilla
- 2 teaspoons bourbon, (optional)
- 1 egg
- 1/2 teaspoon salt
- 1 cup raw pecan halves, for top of galette
Instructions
To brown the butter:
- Melt butter in a large saucepan over medium-low heat. Continue to cook, swirling occasionally for even browning. Butter will start to sputter and bubble.
- Cook butter until it starts to brown on the bottom of the pan and it smells nutty and toasty, about 3-5 minutes. Remove from heat, give it a stir, and pour into a bowl.
- Allow to cool to room temperature until the butter is a solid again.
For the brown butter pie crust:
- In the bowl of a food processor, pulse together flour, sugar, and salt to combine.
- Add brown butter and pulse until well distributed. There should still be some small chunks of butter throughout the flour.
- With the mixer running, slowly drizzle in cold water. Pulse until the dough is just barely starting to come together.
- Turn dough out onto a clean dry work surface. Fold it together with your hands gently until it comes together. Shape it into a round disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes before rolling out.
For the pecan frangipane:
- Add pecans and brown sugar to the bowl of the food processor (no need to clean it from the pie dough!). Pulse a few times to break the nuts into smaller pieces.
- Add brown butter, vanilla, bourbon, egg, and salt. Mix until it forms a smooth paste.
To assemble the galette:
- Roll pie dough into roughly a 10 inch circle. Use your fingers or a paring knife to even out the edges, if desired (a rustic look is just fine here). Move dough to a baking sheet lined with parchment paper.
- Spread pecan frangipane filling onto pie dough, leaving about 2 inches of space around the edges.
- Place remaining 1 cup of pecans on top of filling. I arranged them in a spiral pattern, but you can arrange them however you like.
- Place galette in the refrigerator or freezer for at least 20 minutes before baking. In the meantime, preheat the oven to 375° F.
- Bake galette until crust is golden brown, about 28-35 minutes.
- Allow to cool before serving. This galette is delicious served slightly warm or at room temperature, with a scoop of ice cream or fresh whipped cream.
Did you try this recipe?
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