FRASER ELISABETH TAN, PHD

Brown-Buttered Apples and Honey Galette

Jess and I made this and it was AMAZING! An extra-large slab galette, perfect for a crowd.

Serves 10 to 12 VEG

Ingredients

  • 1 XL disk Galette Dough
  • 4 tablespoons (60 g) unsalted butter, cut into small pieces
  • 1½ teaspoons ground cinnamon or cardamom
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon Diamond Crystal or ½ teaspoon Morton kosher salt
  • 2 pounds (910 g) crisp, sweet apples (about 5 medium), such as Honeycrisp or Pink Lady
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice or apple cider vinegar
  • ¼ cup (50 g) granulated or demerara sugar, plus more for sprinkling
  • 1 large egg, beaten, for egg wash
  • Flaky sea salt
  • ½ cup (60 g) chopped toasted walnuts (optional), for serving

Directions

  1. Roll the dough into a large rectangle on a parchment-lined sheet pan and refrigerate it while you make the filling.
  2. Brown the butter in a small pan over medium heat, stirring, until it smells nutty (3 to 5 minutes). Pour it into a small bowl, stir in the cinnamon right away, let it cool a couple of minutes, then stir in the honey, vanilla and kosher salt.
  3. Cut the apples off the core in 4 pieces, then slice each piece lengthwise ⅛ inch (3 mm) thick. Toss with the cornstarch and lemon juice.
  4. Heat the oven to 425°F (220°C) with a rack in the center.
  5. Sprinkle the ¼ cup sugar over the dough, leaving a 2-inch (5 cm) border. Fan the apples over it in 3 or 4 overlapping rows and brush them with the brown butter mixture. Fold the edges of the dough in over the filling, pleating as you go. Freeze on the pan for 15 minutes.
  6. Brush the exposed crust with egg wash and sprinkle with more sugar.
  7. Bake until the crust starts to turn golden, 12 to 15 minutes. Lower the oven to 375°F (190°C) and bake until the apples are tender and the crust is deep golden brown, 50 to 60 minutes more, turning the pan halfway through.
  8. Cool at least 30 minutes (up to 8 hours). Serve topped with flaky salt and the walnuts, if using.

Notes

  • Use an XL batch of galette dough for this slab-style galette.
  • For an extra-crisp bottom crust, heat a second sheet pan in the oven and slide the chilled galette, on its parchment, onto the hot pan right before baking.
  • Leftovers keep at room temperature, loosely covered, for up to 2 days. Rewarm on a sheet pan at 350°F (180°C) for about 10 minutes.
  • Good with vanilla ice cream.

Source: Galette! by Rebecca Firkser, p. 81