Salted Brown Butter Apple Galette

I was feeling in the fall spirit this weekend and decided to grab some apples at the farmers market to make mini apple galettes. Smitten Kitchen makes these incredible sea salt and brown butter rice krispie treats, which are the perfect combination of salty and sweet, so I decided to mimic that in these galettes. I browned some salted butter, then added a pinch of flaky Maldon salt. You’d think this would be too salty, but with the brown sugar you add to the top, plus the sweetness of the cooked apples, it ends up being the perfect mix. I ate one whole galette myself then brough the rest to the office to stop myself from eating the others!

Ingredients:

Dough:
1 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
6 tablespoons cold unsalted butter, cut into small cubes
1 large egg, beaten

Filling:
1/2 stick salted butter
Good pinch Maldon salt
2 medium baking apples, such as Gala or Pink Lady, cut into 1/8 inch slices
1/2 teaspoon vanilla extract
1 egg, beaten (for egg wash)
Granulated sugar
Light brown sugar

Start by making the dough as it will need some time to chill in the fridge. Whisk together the flour, sugar, and salt. Cut in the butter with a pastry cutter, or use your hands. If using your hands, you simply want to roll the butter chunks between your fingers with the flour until it resembles the texture of small peas. Pour in the egg and mix until incorporated. Pour out onto a flat surface and shape into a disk, then wrap in plastic wrap and place in the fridge for at least an hour.

When the dough is almost ready preheat oven to 375 degrees.

In a small pan, melt the salted butter over medium heat, stirring constantly until fully melted. Add the vanilla extract. Continue cooking until the butter begins to brown – you’ll see the color start to turn a bit amber and it will start to smell nutty. Be careful though because it can quickly burn from there, so do not over cook. Turn off the heat and add a pinch of Maldon salt.

Cut the dough in half and place the other half back in the fridge until you’re ready to use it. Flour a flat surface as well as your dough and rolling pin. Roll out the dough until you have a circle shape. Be gentle with the dough as it can break easily. Luckily, a galette is meant to have a more rustic look though, so it is OK if it is not perfect! Place on a baking sheet lined with parchment paper.

Making two rows in the center of the dough, overlap the apple slices one by one. Keep a 1 inch border around the edge. Brush the apples well with the butter mixture, then fold the edges of the dough over the apples, brush the dough with egg wash, and sprinkle with granulated sugar. Lastly, sprinkle the apple filling with brown sugar.

Repeat with the other half of the dough, then place both galettes in the oven for 35-40 minutes or until the crust is golden brown and the apples are softened. Let cool for a few minutes before serving. Serve with a scoop of ice cream!


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Vanilla Seared Scallops With Swiss Chard & Grapefruit


I’ve never cooked scallops before, but my sister Devon was telling me about a recipe she came up with the other day where she seared some scallops in brown butter and vanilla, so I really wanted to try it! They came out great! The sweet scallops were nice with the bitterness of the grapefruit and Swiss chard. Overall a successful first scallop attempt- so thanks Dev! If you’re not a fan of bitter greens, bok choy or spinach would be a nice alternative.

Ingredients:
4 jumbo scallops
1 1/2 tablespoons butter
1/4 teaspoon vanilla extract
2 tablespoons olive oil
1/2 shallot, finely chopped
Thin slice of fresh ginger, minced
1 small bunch of Swiss chard, washed and lightly chopped
1 small grapefruit, segmented and cut into smaller chunks
1 tablespoon grapefruit juice
Salt and pepper, to taste

Start by removing and discarding any muscle tabs still attached to the scallops (if they have any) then pat dry with a paper towel and season both sides with salt and pepper. Add the butter and vanilla to a medium frying pan over high heat. Once the liquid is hot (but not smoking) add the scallops. Sear them for about 2-3 minutes on one, then flip over and sear on the other side for another 2-3 minutes. You want them to get nicely caramelized on each side but without overcooking. Place on a plate and cover with some foil to keep warm while you quickly cook the greens.

In another medium frying pan, heat two tablespoons of olive oil and sauté the shallot for a few minutes. Add the Swiss chard and cook down for a few minutes until wilted. Next add the grapefruit juice and chunks, followed by a little pepper. Plate some of the Swiss chard and grapefruit, and top with the seared scallops and any juice leftover from the scallop pan. Enjoy!