SALTED-BUTTER APPLE GALETTE WITH MAPLE WHIPPED CREAM
Provided by Bon Appetit
Number Of Ingredients 15
Steps:
- Place a rack in middle of oven and preheat to 375°. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5-8 minutes. Remove pan from heat and remove pod.
- Roll out dough on a lightly floured surface into a rough 14x10" rectangle about ⅛" thick (alternatively, roll out into a 12" round). Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1½" border. Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.
- Beat egg with 1 tsp. water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40-50 minutes. Let cool slightly on baking sheet before slicing.
- Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette.
- Whisk sugar, salt, and 1 cup flour in a medium bowl. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.
- Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.
SALTED BUTTER APPLE GALETTE WITH MAPLE WHIPPED CREAM RECIPE - (4.4/5)
Provided by LRay
Number Of Ingredients 10
Steps:
- Place a rack in middle of oven and preheat to 375°F. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5-8 minutes. Remove pan from heat and remove pod. Roll out dough on a lightly floured surface into a rough 14x10-inch rectangle about ⅛-inch thick (alternatively, roll out into a 12-inch round). Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1½-inch border. Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape. Beat egg with 1 teaspoon water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40-50 minutes. Let cool slightly on baking sheet before slicing. Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette. DO AHEAD: Galette can be baked 2 days ahead. Store tightly wrapped at room temperature. Reheat slightly before serving.
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- Place a rack in middle of oven and preheat to 375°. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5–8 minutes. Remove pan from heat and remove pod.
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- Beat egg with 1 tsp. water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40–50 minutes. Let cool slightly on baking sheet before slicing.
- Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette.
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- In a food processor, pulse the flour, sugar, and salt to combine. Add the butter pieces, and pulse until the mixture looks like coarse meal with some pea-sized pieces. Sprinkle with 4 Tbs. of the ice water, and pulse until the dough comes together. If too dry, add the remaining water by the teaspoon, and pulse until the dough just comes together.
- Form the dough into a ball, place between two sheets of plastic wrap, and press it into an 8-inch round disc. Wrap it tightly in the plastic wrap, and refrigerate for at least 1 hour or up to 2 days before rolling out. (Or freeze it for up to 2 months; thaw in the refrigerator overnight before rolling it out.)
- Place butter in a small saucepan and cook over medium heat, stirring often until the butter foams, about 6 minutes. Be careful not to burn! Remove from heat and allow to cool slightly, then carefully stir in vanilla bean extract. Be careful when adding a cool liquid to hot butter since it could react and splatter.
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