Makes 1 galette, serving 8
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
3 tablespoons cornstarch, divided
3 egg yolks, plus 1 egg white
1/2 cup sugar, plus extra for sprinkling
6 tablespoons light corn syrup
1/2 teaspoon vanilla extract
4 ounces semi- or bittersweet chocolate, chopped
1/2 cup chopped pecans
1 refrigerated pie crust from 14.1-ounce box
Adjust oven rack to lowest position and heat oven to 400 degrees.
Mix cream cheese, confectioner' sugar, two tablespoons of the cornstarch and one of the egg yolks in medium bowl; set aside.
Meanwhile heat remaining tablespoon of cornstarch and 1/3 cup of water in a medium saucepan over low heat, whisking frequently, until pasty thick.
While cornstarch heats, warm brown sugar and corn syrup in a small saucepan over medium heat until sugar has almost dissolved. Whisk remaining two yolks, vanilla and salt in a medium bowl. Slowly whisk warm sugar mixture into yolks and then egg-sugar mixture into cornstarch mixture. Whisk in chocolate, and then pecans. Cool slightly to thicken
Meanwhile, unfurl pie dough on a lightly floured surface and roll to about 13 inches in diameter. Slide onto a cookie sheet or pizza pan and spread evenly with cream cheese mixture, leaving a two-inch border. Pour tepid chocolate mixture over cream cheese mixture. Fold pastry border over the chocolate. Brush dough perimeter with egg white and sprinkle with a little sugar.
Bake galette until golden brown and bubbly, 25 to 30 minutes. Loosen with a metal spatula and slide onto a wire rack to cool slightly. Serve warm.