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Brown Butter Apple Galette

Recipe by Julia Johnson, adapted from Bon Appetit For the dough: 1 cup (125g) all-purpose flour, plus more for dusting 1 tablespoon sugar ½ teaspoon salt 6 tablespoons chilled unsalted butter, cut into cubes 1 chilled large egg, lightly beaten For the galette: ½ stick unsalted butter 3 - 4 small, crisp apples (such as honeycrisp, empire, or fuji) ¼ cup dark brown sugar ¼ cup heavy cream 2 tablespoons turbinado sugar Maldon salt Ice cream or whipped cream, for serving (optional)

For the dough:

1. In a bowl, mix together the flour, sugar, and salt. Add the cubes of butter and using your fingers or a pastry cutter, combine it with the flour mixture until it resembles coarse crumbs.

2. Add the beaten egg and use your hands to combine the mixture until it comes together

into a dough (being careful not to overwork the dough — you want the butter to stay cold). Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.

For the galette:

1. Preheat the oven to 375ºF. Line a sheet pan with parchment paper and set aside.

2. Add the butter to a small saucepan and melt over medium heat. Continue to cook over medium heat, stirring frequently, until golden brown, about 5 - 7 minutes (watch it closely, as it burns easily). Remove from the heat and pour the butter into a ramekin.

3. Halve each of the apples and use a spoon or a melon baller to scoop out the cores. Using a pairing knife, thinly slice the apples into 1/8-inch-thick slices.

4. On a lightly floured surface, roll the chilled dough into an approximate 12-inch circle, or until about 1/8-inch-thick. Arrange the apple slices over the top as desired, leaving an approximate 2-inch border. Sprinkle the apples with the brown sugar and drizzle the brown butter over the top. Working around the circle, carefully fold the edges of the dough over the outermost apples to create a border. Brush the exposed border of dough with the heavy cream and sprinkle with the turbinado sugar. Sprinkle the apples with a small pinch of Maldon salt. Bake until the apples are soft and the crust is golden, about 40 - 45 minutes. Let cool for 5 - 10 minutes before slicing. Serve warm with ice cream or whipped cream.

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