Kettle Corn Galette

I fell in love with my partner the first year I took him to our town’s fall festival. We bought two bags of kettle corn and ate them on the steps of a brick house. Now, I reminisce by incorporating our romantic snack into a handsome galette. The velvety caramel sauce is a great juxtaposition to the rustic, roughly molded crust. I top the treat with kettle corn, drizzle with chocolate, and sprinkle with course salt.
Pie crust, enough for three 6-inch pies
Pie weights
1/4 cup caramel sauce (or spiced orange caramel sauce)
2 1/2 to 3 cups kettle corn, popped
1 yolk + 1 tablespoon water for egg wash
6 ounces dark chocolate
Sea salt to sprinkle
Preheat oven to 400 degrees.
Prepare a baking sheet with parchment paper.
Roll out your pie crusts and, with a one-inch margin, crimp inward to create a crust. Place on prepared sheet pan. Using a fork, poke small holes in the crusts to release some steam. Add some pie weights to weigh down the crusts as they bake. Brush lightly with egg wash. Bake for 15 minutes or until golden brown. Allow to cool.
Divide caramel among the three pies. Top with kettle corn. Melt dark chocolate and, using a spoon, drizzle on top. Sprinkle with sea salt.