Prepare the filling by reserving 1/2 cup of pecans for the topping. In a food processor, finely grind the remaining pecans with the sugar. Add in the chocolate, butter, egg, bourbon, vanilla, maple syrup, and fine sea salt. Pulse until the mixture becomes smooth.
Chill the filling for at least 1 hour or up to 3 days.
Preheat the oven to 375° F and line a baking sheet with parchment paper.
Roll out the dough on a lightly floured surface until it is 1/4 inch thick and in the shape of a circle. Carefully transfer the dough to the prepared baking sheet.
Spread the pecan mixture onto the dough circle, leaving a 1½ -to-2-inch border.
Arrange the remaining ½ cup pecans on top.
Gently fold the pastry over the filling, creating pleats or roll dough edges inward like rope to secure the edge. Refrigerate for 30 minutes.
Brush the edge of the dough with an egg wash and bake for 30 to 35 minutes, or until the filling is set, the pecans are toasty, and the crust is golden brown.
