Salesforce Culinary TeamThe Chef's Counter

Brown Butter Apple Galette

A simple galette with toasty notes of brown butter throughout the dough and lovingly brushed on the apples.

Recipe byMarisa Yenko

A galette with layers of apples and scoops of ice cream on top
Prep2 hr 30 min
Cook25 min
Total2 hr 55 min
MakesOne 9-inch galette
DietariesVegetarian

Ingredients

Ingredient quantities shown in U.S. units.

Brown Butter Pie Dough

  • 5 oz / 10 Tbsp170 gUnsalted butter
  • 1 ⅓ cups160 gAll-purpose flour
  • ¼ tsp1 gSea salt
  • ¼ cup60 gWater, very cold, plus more as needed

Apple Galette

  • 3 Tbsp48 gApple butter
  • 22Apples, peeled and thinly sliced into 1/8" pieces
  • 1-2 Tbsp14-28 gBrown butter, melted

Assembly

  • 11Egg, whisked
  • ¼ cup50 gGranulated sugar, plus more for crust if desired

Method

Brown Butter Pie Dough

  1. In a medium saucepan, melt the butter over medium heat. When melted, stir with a whisk until the butter foams, brown solids begin to float around the pot, and there is a nutty aroma. Be sure to keep an eye on the butter the whole time as it can burn in an instant. Once the butter and solids are a dark golden brown, remove from heat and pour into a shallow dish, being sure to scrape out all of the brown solids- that’s the good stuff.
  2. Let the butter chill in the fridge until cold and firm, about 1-2 hours.
  3. Once thoroughly chilled, dice the brown butter into 1/2"-inch/1 cm pieces and keep cold until ready to mix the pie dough. Set aside about 2 tablespoons to use for the apples.
  4. In a large bowl combine the flour and salt. Toss in the cold brown butter chunks and work into the dough with your hands, a stand mixer, a food processor, or a pastry blender until the butter is in pea-sized chunks. Add 1/4 cup of ice cold water and toss and squeeze the dough with your hands until evenly distributed. If it seems too dry, add 1 tablespoon of water at a time, tossing and squeezing until the dough holds together in a large, craggy mass.
  5. Use this same procedure with a food processor or stand mixer if that’s what you’re using. Begin with 1/4 cup of water and run the machine until the dough just begins to come together, then finish with your hands.
  6. Platten the dough into a chubby disc, wrap well with plastic and let rest in the fridge for at least 30 minutes until cold.
  7. Meanwhile, preheat the oven to 350°F/176°C.

To Assemble

  1. Roll the dough out into a 10-inch (25 cm) circle on a lightly floured surface and transfer onto a parchment-lined baking sheet.
  2. Spread the apple butter in a thin even layer leaving a 1-inch (2.5 cm) border. Starting from the outer edge of the apple butter, shingle slices of apples in a concentric circle until the entire galette is covered with apples.
  3. Brush the apples with 2 tablespoons of reserved melted brown butter and sprinkle apples with 1/4 cup of granulated sugar.
  4. Fold the border of the dough over the apples, overlapping the dough onto itself in places for a rustic look.
  5. Whisk one egg with a splash of water and brush this mixture on top of the dough. Sprinkle it with a little granulated sugar for extra crunch and sweetness.
  6. Put the galette into the oven and bake until the bottom of the crust is golden brown and completely dry, about 20-25 minutes.
  7. Let cool slightly and serve in wedges with ice cream or whipped cream.