Salted-Butter Apple Galette with Maple Whipped Cream


  • ¼ cup (½ stick) salted butter

  • ½ vanilla bean, split lengthwise

  • Basic Tart Dough (click for recipe)

  • All-purpose flour (for dusting)

  • 1 pound baking apples (such as Pink Lady, Poundsweet, Callville Blanc), scrubbed, sliced ⅛” thick (2-3 large apples)

  • 3 tablespoons dark muscovado or dark brown sugar

  • 1 large egg

  • 1 tablespoon granulated sugar

  • 2 cups heavy cream

  • 2 tablespoons pure maple syrup


  1. 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.

  2. Roll out dough on a lightly floured surface into a rough 14×10” rectangle about ⅛” thick (alternatively, roll out into a 12” round). Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1½” 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.

  3. Beat egg with 1 tsp. 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.

  4. 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.

| Adapted from Alison Roman/Bon Appetit