A simple riff on an American classic. This galette is both super simple and looks great on the table. The more rustic-looking, the better, so don’t spend a lot of time trying to make it look perfect. The most daunting part of this recipe is making sure not to burn yourself when you make the caramel sauce, and that you don’t drink the bourbon before the recipe calls for it.
Serve with vanilla bean ice cream and more bourbon.
1 cup all-purpose flour
1 tbsp sugar, white
½ tsp salt
½ cup butter, diced and very cold
2 cup sugar, white
¾ cup water
1 cup whipping cream
1 oz bourbon
2 tsp salt
4 tbsp butter
½ tsp vanilla extract
2 granny Smith apples, peeled and sliced ⅛” thick. Squeeze a lemon over the apples after slicing them
¼ cup brown sugar
1 stick cinnamon
- Mix the dry dough ingredients in a bowl.
- Using your fingers, cut the butter into the flour. Pinch the butter in the flour until all the butter is pea-sized or smaller. Make sure to keep some small pockets of butter in the dough—this is what makes for a flaky crust.
- Mix the egg into the dough and work it until the dough comes together.
- Transfer to a floured work surface and knead until there are very few pockets of flour left.
- Form the dough into a disk, wrap with cling film, and refrigerate for at least 2 hours.
- Put the sugar and water into a very clean, large pot and place over high heat.
- Bring the sugar to a boil undisturbed and allow it to turn a light caramel color. Be ready with the whipping cream and a whisk.
- When the sugar turns caramel, slowly stream in the whipping cream while whisking. The caramel will expand quickly and splatter slightly—keep back as far as possible when doing this.
- Bring the caramel back to a simmer, remove from heat, and add the rest of the ingredients.
- Pull the dough from the fridge 1 hour before rolling.
- Brown the butter in a small pot and add the vanilla extract.
- Remove the dough from the cling film and transfer to a floured work surface. Dust the top of the dough with flour.
- Using a rolling pin, roll the dough into a rough circle ⅛” thick. Lift, flour, and rotate the dough as you roll so it doesn’t stick to the counter.
- Brush the middle half of the dough with a layer of brown butter.
- Arrange the apples around the middle of the dough.
- Tear off any excess dough, leaving a 1½” ring of dough around the apples.
- Brush the top of the apples with the remainder of the brown butter and sprinkle the brown sugar over top.
- Grate the cinnamon stick over the apples.
- Fold the edges of the dough up over the apples to create the edge of the galette.
- Transfer the galette to a baking sheet and bake in a 350°F oven with a low fan until the crust turns a golden brown—approximately 30-40 minutes, depending on your oven.
Serve hot or keep it for a day or two and reheat it in the oven.