Eat Up: Salted-Butter Apple Galette

Alright alright Bon Appétit, I'll make that Salted-Butter Apple Galette that keeps popping up in my Instagram feed.  And by "make" I mean have Josh make while I watch, nap, and take photos.  It's a tough job, but someone has to do it.  This recipe was surprisingly easy to make!  The dough is quick to put together, but does require a couple hours to chill.  (Quick tip: make two batches at a time and freeze one for next time.)  We also have a mandolin slicer for quick, even slicing.  Really handy for something like this! 

Add a little apple cider vinegar or lemon juice to a bowl of water to keep the apple slices from oxidizing/browning.  (Note: this step is not necessary if you are slicing the apples and putting the galette together right away.  If you have some lag time between slicing and baking, I recommend taking this extra step)

Use a real vanilla bean for the best flavor for your butter.  I would have used the back of the knife to scrape the inside of the bean, but Josh has better knife skills.  He's ballsy.  

Roll out the dough on a Silpat or parchment paper and then layer those slices!

Our dark brown sugar (which is supposed to be sprinkled on top) was rock hard so we melted it into the salted vanilla butter.  It worked out just fine, but the sprinkling probably would have created some nice little sugar pockets. 

Fold the edges, egg wash 'em, and sprinkle with sugar.  Not sure how to fold the edges?  Here's a video from the Bon Appétit Instagram to show you how!

Bake, cool, slice, eat.  We opted out of the maple whipped cream in the recipe and ate ours with vanilla ice cream instead.  There aren't any pictures because I was too busy stuffing my face!  

Want a healthier version?  Check out this tweak from the POUND Girls with a gluten free dough and coconut sugar.