Brown Butter Galette

Instructions

1. 1

   Preheat the oven to 200°C. In a large bowl, whisk together flour and salt.

2. 2

   Add cold butter to the flour mixture and use a pastry blender or your fingertips to work it into the flour until it resembles coarse crumbs.

   Tip: Be careful not to overwork the dough.

3. 3

   Gradually pour in cold water while gently stirring the mixture with a fork until it forms a shaggy dough.

4. 4

   Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.

   Tip: Don't overwork the dough.

5. 5

   Roll the dough out to a thickness of about 3mm and transfer it to a 25cm tart pan with a removable bottom.

   Tip: Press the dough into the corners of the pan.

6. 6

   Line the dough with parchment paper and fill with pie weights or dried beans.

   Tip: Remove the parchment paper and pie weights or beans after 10 minutes.

7. 7

   In a large skillet, cook the diced apples over medium heat until they are caramelized and tender.

   Tip: Don't stir the apples too much.

8. 8

   In a small saucepan, melt the brown butter over low heat.

   Tip: Whisk constantly to prevent burning.

9. 9

   Pour the melted brown butter over the apples and stir to combine.

   Tip: Season with nutmeg to taste.

10. 10

    Pour the apple-brown butter mixture into the prepared tart crust.

    Tip: Don't overfill the crust.

11. 11

    In a small bowl, whisk together confectioner's sugar and eggs until smooth.

    Tip: This will be used to glaze the galette.

12. 12

    Brush the confectioner's sugar glaze over the top of the galette.

    Tip: This will add a sweet and sticky finish to the dish.