|Salted-Butter Aple Galette
with Maple Whippede Cream
This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance.
1/4 cup (1/2 stick) salted butter
1/2 vanilla bean, split lengthwise
Basic TartDough, recipe follows
All-purpose flour (for dusting)
1 pound baking apples (such as Pink Lady; about 2 large), scrubbed, sliced 1/8" thick
3 tablespoons dark muscovado or dark brown sugar
1 large egg
1 tablespoon granulated sugar
2 cups heavy cream
2 tablespoons pure maple syrup
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 14x10" rectangle about 1/8" thick (alternatively, roll out into a 12" round). Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1 1/2" 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.
Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette.
Do ahead: Galette can be baked
2 days ahead. Store tightly wrapped at room temperature.
Reheat slightly before serving.