Brown Butter Apple Galette
 
 
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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.
  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.
Recipe by Box of Spice at https://boxofspice.com/2018/10/brown-butter-apple-galette/