Say hello to brown butter apple galette with bee pollen for a sweet Jewish new year dessert (or perfect fall dessert for any occasion)! A rustic version of pie, the galette is so organically, authentically wonderful for a family meal or fall fete. This amateur baker right here couldn’t even get the homemade buttery dough to work without sticking or crumbling at first — but, alas, the beautiful part about a galette is that you can *still* pull it off! I promise. I realize I’m missing a few scoops of gelato in the center for the ultimate a la mode…next time, honey gelato is happening here!
DOUGH
1 tablespoon sugar
1/2 teaspoon kosher salt
1 cup all-purpose flour, plus more for work surface
6 tablespoons chilled unsalted butter, cut into pieces
1 large egg, beaten
FILLING/TOPPING
4 large red apples, scrubbed and sliced 1/8-inch thick
1/2 stick (1/4 cup) unsalted butter
1/2 vanilla bean, split lengthwise
2 tablespoons turbinado sugar
1 large egg
1 tablespoon raw bee pollen
1. Whisk sugar, salt, and flour in a medium bowl. Add butter and rub with fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.
2. Turn out dough onto a lightly floured surface and knead until smooth. Form dough into a disk. Wrap in plastic and chill until firm, at least an hour.
3. Place butter in a small saucepan and scrape in vanilla seeds. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5–8 minutes. Remove pan from heat and set aside.
4. Roll out dough on a lightly floured surface 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. Lift edges of dough over apples, tucking and overlapping as needed .
5. Beat egg with 1 teaspoon water in a small bowl and brush crust with egg wash. Sprinkle with sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, about 40 minutes. Let cool slightly on baking sheet before sprinkling with bee pollen and slicing. Store in an air-tight container at room temperature for up to 2 days.
Adapted from Bon Appetît
