Directions
- To make the galette dough: pulse the flour, sugar and salt together in a food processor fitted with the blade attachment until combined. Add the butter and pulse until the mixture resembles coarse crumbs. Drizzle egg and pulse until a ball just begins to come together.
- Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.
- Pre-heat oven to 400 F.
- Once chilled, remove the dough on a lightly floured surface. Cover a baking sheet/tray/dish with parchment paper. Either roll the entire dough out and transfer to parchment paper or roll out sections at a time and build the galette crust directly on the parchment paper, using your hands to pinch the pieces together. Chill back in the fridge while prepping apples.
- Thinly slice apples into roughly 1/8 thick slices or use a mandolin. Arrange the apples slices on top of dough by color (optional); gently fold edges of dough around apples.
- Sprinkle apples with granulated sugar, 1.5 teaspoons of cinnamon and ¾ teaspoon of nutmeg.
- Melt butter; off heat add vanilla and brush apples with 3 tablespoons of the mixture.
- Brush crust with remaining tablespoon of vanilla-butter mixture, sprinkle with brown sugar and remaining cinnamon and nutmeg.
- Bake, rotating once, until apples are soft and jammy and the crust is golden-brown, 40-50 minutes.
Recipe Note
- When possible, buy local apples grown sustainably. and organic apples.
- Not all spices are harvested equally! Know where your spices come from. For most flavorful results, grate whole nutmeg.
- For the flakiest dough, be sure to start with very cold butter.
- Dough must chill at least 2 hours (and up to 2 days) in the fridge. If dough begins to crack during assembly, simply pinch the cracks together and seal.
- Serve with a scoop of vanilla ice cream or a dollop of whip cream. Store any leftovers at room temperature, wrapped tightly in plastic wrap, for up to 2 days.
