The holiday season is upon us! And it’s the best time of the year! This Thanksgiving was the first Thanksgiving that I spent away from friends and family, which sucked a little. It was a tricky holiday to coordinate too, because I’m no longer surrounded by my fellow Americans – and from what I’ve heard, Thanksgiving to them just sounds like an excuse for Americans to spend an entire day eating. (Partially true, I guess).

But as Thanksgiving is one of my favorite holidays, there was no way I wasn’t going to celebrate it. Luckily my boyfriend was here with me and we were able to make a modest, mini-feast for ourselves – roast chicken and stuffing, garlic mashed potatoes, and this apple galette.

I normally really dislike apple desserts – there’s something unpleasant about the gumminess of the apples and how sweet it is when it’s cooked down. I always find myself forking around the apples just to get to the crust, which is really the best part.

And that’s why I love this galette so much. The apple-to-crust ratio is about 60/40 and the apples don’t get too mushy. And the crust is a little salty (and a saltier dessert is always a better dessert in my kitchen).

Although Thanksgiving was a while ago, I thought I’d post this because Christmas is right around the corner and this galette deserves to make it onto your table this year.

Recipe from Bon Appétit, with a few minor modifications:

1 tbsp granulated sugar
½ tsp kosher salt
1 cup all-purpose flour
6 tbsp chilled butter, cubed
1 large egg

¼ cup (½ stick) salted butter
½ vanilla bean, split lengthwise, seeds removed
2 baking apples (eg. Granny Smith, Golden Delicious, Pink Lady, Honeycrisp), sliced ⅛-in thick
2 tbsp dark brown sugar
1 large egg
1 tsp cinnamon
1 tbsp granulated sugar

Maple Cream
2 cups heavy cream
2 tbsp pure maple syrup

1. The first thing is to prep the tart dough, because it needs to be chilled for at least 2 hours ahead of time. In a mixing bowl, combine the sugar, salt, and flour.



2. Add in the cubed butter and combine into the dry ingredients with your hands, until the mixture resembles a coarse meal (with a few pea-sized chunks of butter left).


3. Beat the egg and add into the mixture. With a fork, combine until the dough just comes together. Do not overmix.

4. Either on a floured surface or in the same bowl (less clean-up), knead the dough a little bit until the dough is relatively smooth. Again, don’t over knead!

5. Pack into a nice round, wrap in plastic wrap, and place in the fridge to chill.



6. In a saucepan, cook the butter, vanilla seeds, and vanilla pod over medium heat, until the butter browns – stir consistently, gently scraping the bottom of the pan to prevent burning. *Tip: Keep a close eye on your butter, the point between browned and burnt is super easy to miss!

7. When the butter has browned (5-8 minutes), remove from heat and discard vanilla pod.

8. Preheat the oven to 375°F.

9. When the galette dough has chilled for at least 2 hours, roll out onto a floured surface to about ⅛-in thick in a rectangular shape. Make sure the dough has an even thickness all the way through, to ensure that it’ll bake evenly.

10. Line your sliced apples in the middle of the dough, overlapping one another in whichever pattern you think looks best. Make sure to leave about 1-in border on all sides.



11. Fold the dough over on all sides to secure all the apple slices. Then, pour the brown butter over the apples and sprinkle with the brown sugar.

12. Brush the top of the crust with the beaten egg. Then sprinkle on the white sugar and cinnamon along the egg-washed sides.

13. Place in the oven and bake for 45-50 minutes, until the crust has brown evenly and the apples have softened just a bit and caramelized at the tops.

14. Meanwhile, prepare the maple cream. In a large mixing bowl, beat the heavy cream and maple syrup until stiff peaks form. Set aside. *Hint: Whip just until medium-stiff peaks form – don’t overbeat the cream or it’ll become gritty and deflated.

15. When the galette is finished baking, pull out from oven and let cool for about 10-15 minutes. Then, slice and serve with the maple cream on the side.

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