Brown Butter Apple Galette

“An apple a day” is a saying we have all heard over time. Growing up, I disliked that saying. I disliked apples thats why. I loved every fruit in the world, but not the apple. I have a simple explanation for this. And it lies in my personality. If I hear too much about something I usually get turned off by it. Like when a good movie comes and everybody is raving about it… I usually will not go see it. And no not because I do it consciously and it is some sort of silly rebellion, but because I get turned off. I think that is what happened with apples.

As I grow older, and I self reflect to death, I am wondering why and what logic my actions have. I am beginning to enjoy more greens (even more than before), I will try things even though they may be super popular (like yoga) and am just learning to be. With a as little judgement and disdain as possible.

This approach has made me calmer and has led to apples being welcome in my world! And I am so glad. Because apples are delicious. Especially at the start of the season. They are juicy, sweet, sharp, crunchy and with all sorts of health benefits not to be found in a pill.

And did I mention the brown butter that tops these gorgeous beauties we picked at a farm near Rotterdam? The fragrance of brown butter is one of the most intoxicating fragrances and makes the wholes smell amazing and so cosy that you just want to make a perfume out of it! 🙂

So enjoy this apple galette and make it to impress your guests in this beautiful time of the year with all the festivities around us. And, don’t forget to go pick some apples if you can. It is the best activity ever!

Brown Butter Apple Galette

 

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Author: boxofspice

Ingredients

• galette dough
• 1 cup all purpose flour
• 1 cup spelt flour (can be replaced with regular flour if you can't find spelt)
• 2 tbsps jaggery (can be replaced with sugar)
• 180 gms cold salted butter (cut into cubes)
• ¼ tsp salt
• 2-4 tbsps ice water
• 
  
• brown butter
• 60 gms butter
• 
  
• filling
• 2 big apples, cored, peeled and cut into sliced ⅛ inch thick (use more if your apples are small)
• ½ tsp cardamom
• ½ tsp cinnamon
• juice of half lemon
• 2-3 tbsps brown sugar
• 
  
• 1 egg (for brushing galette)
• sugar (for sprinkling)
• 
  
• maple syrup cream
• 1 cup heavy cream
• 2 tbsps maple syrup
• 
  
• 30 gms walnuts

Instructions

1. Preheat oven to 190°C/375°F.
2. for the dough, mix the jaggery, salt, and flours in a medium bowl. Add butter and rub in with your fingers until mixture resembles coarse meal. Mix in the ice water a tablespoon at a time until dough just comes together. Don't knead the dough! Form dough into a disk. Wrap in plastic and chill until firm, at least 1 hour.
3. For the brown butter, place the butter in a small saucepan. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 4-5 minutes. Remove pan from heat and allow to cool.
4. For the filling, toss the apple slices with all the spices and the lemon juice. Set aside.
5. For the maple syrup cream, beat cream in a bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette.
6. 
   
7. Roll out dough on a lightly floured surface into a rough rectangle about ⅛” thick (or roll out into a round). Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping (in any pattern), leaving a 1½” border. Brush apples with brown butter and sprinkle with brown sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.
8. Beat egg in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar (I used brown sugar) and bake, rotating once, until the apples are soft and juicy and crust is golden brown, 40–50 minutes. Just about ten minutes before the galette is ready, sprinkle the walnuts all over the galette. Take out of the oven and let cool slightly on baking sheet before slicing.

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