Salted Butter Apple Galette
Thanksgiving is my favorite holiday, by far. I like it EVEN more than Christmas because you don’t have to worry about buying presents just yet, my birthday is always less than two weeks away, and the day after Thanksgiving is not nearly as depressing as the day after Christmas (excluding the five seconds you decide to step on the scale)… December 26th might actually be my least favorite day of the year.
I was on the fence about making a Thanksgiving spread this year because my oven is so inconsistent in temperature and so small that I burn my knuckles every time I remove a cookie sheet, so roasting a ten-pound turkey seemed rather doubtful… Did I also mention that I only have a four-burner stove and no microwave? Ahh, the joys of cooking in European sized kitchens… But I went ahead with the ordeal anyway because really, who lets a small oven prevent them from celebrating their favorite holiday of the year??
In order to keep my oven unoccupied on Thursday to roast the turkey, I planned an elaborate cooking schedule for Wednesday and Thursday so that I could prepare all my side dishes and desserts in advance and execute my Thanksgiving dinner with minimal hiccups. Suuuurprise! I’m crazy. I actually think creating a cooking schedule for dinner parties is completely necessary for any hostess… Nobody wants to be the hostess that looks like train wreck when guests arrive because they spent every last minute cooking and failed to get ready! As my beloved Ina Garten says, a hostess should always greet guests with a drink in hand and never have anything that has to be cooked while the guests are there!
We are planning on inviting eight of our closest friends over for the holiday and in my opinion, there is nothing worse than not having enough food. I can’t really roast a larger turkey since I’m constricted by my oven, but I am making plenty of side dishes and desserts, which is kind of the best part anyway! For dessert, I was planning on making traditional Pumpkin Pie, Chocolate-Bourbon Pecan Pie, and Apple Pie… But I realized I only have ONE pie dish. Pumpkin Pie is kind of a non-negotiable, Chocolate-Bourbon Pecan Pie can be made into more of a tart, and Apple Pie will be made into a twist… Salted Butter Apple Galette!
I got the idea of making an Apple Galette after one of my best friends asked me for Thanksgiving dessert suggestions that didn’t include pie… Who doesn’t like pie?! I suggested she make an Apple Galette or Apple Pie Biscuits so guests could still get the flavors of the traditional Apple Pie in a non-pie dessert. Luckily for me, neither of these Apple Pie twists involve a pie dish so Thanksgiving was saved!
It’s a simple, non-fuss, and delicious dessert that is made extra special with the addition of browned butter… and we all know how much I love browned butter. The best part is, you can bake and store the galette up to TWO days in advance! All you need to do is let the galette cool completely, wrap tightly in plastic, store at room temperature, and reheat slightly before serving. Obviously, the sooner you consume it, the better, but it’s something nice to not think about when cooking a huge feast for Thanksgiving!
Salted-Butter Apple Galette recipe from Bon Appétit:
1 tablespoon sugar
½ teaspoon kosher salt
1 cup all-purpose flour, plus more for surface
6 tablespoons chilled unsalted butter, cut into pieces
1 large egg, beaten to blend
¼ cup (½ stick) salted butter
½ vanilla bean, split lengthwise
1 pound baking apples (such as Pink Lady; about 2 large), scrubbed, sliced ⅛” thick
3 tablespoons dark muscovado or dark brown sugar
1 large egg
1 tablespoon granulated sugar
All-purpose flour (for dusting)
- Whisk sugar, salt, and 1 cup flour in a medium bowl. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.
- Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.
- Place a rack in middle of oven and preheat to 375°. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5–8 minutes. Remove pan from heat and remove pod.
- Roll out dough on a lightly floured surface into a rough 14×10” rectangle about ⅛” thick (alternatively, roll out into a 12” round). Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1½” border. Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.
- Beat egg with 1 teaspoon water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40–50 minutes. Let cool slightly on baking sheet before slicing.
- Serve with ice cream or whipped cream and enjoy!