Swine & Sea — Brown Butter Apple Galette — French Creole Recipe

Brown Butter Apple Galette

Galette's are a laid-back version of a pie. Typically filled with fruit, such as apples, pears or even peaches. This one has a buttery crust with a brown butter apple filling that creates a sweet and salty balance.

Recipe

  • 1

    Pâte Brisée crust

  • ¼ cup

    butter

  • 1 tsp.

    pure vanilla extract

  • 1 lb.

    baking apples , scrubbed, sliced ⅛” thick

  • 3 Tbsp.

    dark Muscovado sugar

  • 1

    large egg

  • 1 Tbsp.

    granulated sugar
    Step 1

  • Follow the Pâte Brisée crust until the blind baking instructions.

    • Step 2

  • Place a rack in middle of oven and preheat to 375°.

    • Step 3

  • Place butter and vanilla in a small saucepan over medium heat. Stirring often, until the butter foams and then browns. Approximately 5 - 8 minutes. Remove the butter from the heat.

    • Step 4

  • Roll out the dough into a rough circle at ⅛" thick. Transfer to a parchment-lined baking sheet.

    • Step 5

  • In a medium size mixing bowl, add the apples and brown butter and throughly combine.

    • Step 6

  • Arrange apples on top of the dough, overlapping and leaving a 1½” border. Sprinkle with the muscovado sugar.

    • Step 7

  • Lift edges of the dough over the apples, tucking and overlapping as needed to keep rough circle shape. Though it will turn more in a pentagon or octagon depending on the number of flaps.

    • Step 8

  • Beat egg with 1 tsp. water in a small bowl and brush crust with egg wash. Sprinkle the crust with the granulated sugar.

    • Step 9

  • Bake, rotating once, until apples are soft and juicy and crust is golden brown, 40–50 minutes.

    • Step 10

  • Let cool slightly on baking sheet before slicing. Serve with vanilla ice cream or a bit of heavy cream.