Galette-about-it!
Definition of galette-about-it; verb
1: to forget about issues not worthy of your time, energy, mental effort, or emotional resources and make and/or consume a galette instead
2: to disregard further thought and analysis of your past, current situation, or future because a galette is unequivocally excellent
As easy as pie? No – as easy as a galette
It’s French. It has a beautiful name. It’s rustic and rich, yet seemingly refined but uncomplicated. You can make it days in advance, and it really is as easy as slicing up some apples, throwing it in the oven, and devouring it. Need a last minute dessert for a dinner party? Galette-about-it! Need to impress a date? Galette-about-it! Need some quality *me* time and want to kick back and relax but a pint of ice cream just won’t cut it? Galette-about-it!
You can really use any type of pastry dough for this galette. I made a standard butter pie dough, but there are recipes out there that are even simpler than that. Feel free and use other fruits besides apples (you wild thing, you), and if the bourbon butter is too much, just use plain ‘ol butter. Keep this recipe in your arsenal, though, because it’s a definite crowd pleaser.
Bourbon Butter Apple Galette
A rich take on an easy classic, the bourbon butter adds a layer of depth, elevating this rustic French pastry.
Ingredients
for the dough
- 1 1/4 cup (160 grams) all-purpose flour
- 1/2 Tbsp (8 grams) granulated sugar
- 1/2 tsp (3 grams) salt
- 1 stick (113 grams) unsalted butter, cold, cut into 1″ cubes
- 1/2 cup ice water
for the bourbon butter
- 1 stick (113 grams) unsalted butter
- 1/2 tsp vanilla extract
- 1 Tbsp bourbon
- 1/2 tsp (3 grams) salt
for the galette
- 1 pound baking apples (honeycrisp, pink lady, etc.) peeled, sliced 1/8″ thick
- 1 large egg
- 3 Tbsp muscovado or raw sugar
Instructions
for the dough
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Whisk together the flour, sugar, and salt. Add the butter cubes, tossing them in the flour and working them in by pinching them into flat discs until they’re the size of peas.
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Make a well in the center, and add the water a few tablespoons at a time and mix just until the dough comes together, pulling flour into the well from the sides. Form the dough into a disc and refrigerate for at least 30 minutes.
for the bourbon butter
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Add all the ingredients to a small saucepan. Simmer all the ingredients together until aromatic and the butter turns a deep golden brown.
assembling the galette
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Preheat the oven to 375° F
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On a floured surface, roll the dough into a 1/8″ thick round disc with a diameter of about 10″. Begin laying the apple slices in concentric circles until you reach the middle. Brush the bourbon butter generously on the apple slices.
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Fold the edge of the dough over. Brush with the egg and sprinkle with the muscovado sugar. Bake for 40 minutes or until the galette is a deep golden brown.
Recipe Notes
- The galette can be made 2-3 days ahead. Wrap it tightly and store at room temperature.
Looks and sounds so yummy and EASY pinsan! I will give this one a try and use Manila mangoes.
Mangos sound amazing! They’d work perfectly!