Apple, hazelnut and rosemary galette with brown butter pastry

Method

1. Cook the butter in a saucepan over a medium heat until the white solids turn a deep amber brown, it begins to smell nutty and stops making a loud sizzling sound. Season with the salt, then transfer to a container and put in the fridge (or freezer) until solidified again.
2. Once the butter has set, dice it into cubes, then add to a food processor with the flour and whizz until you have a sandy texture. Add 1 of the eggs and pulse until it comes together as a dough, adding a splash of cold water if needed. Tip out onto a clean work surface and bring together into a clump of dough, then divide into 2 balls, being careful not to overwork the pastry. Flatten the balls slightly, then cover and rest in the fridge for an hour.
3. Heat the oven to 180ºC fan/gas 6 with a large baking sheet inside to heat up. Mix the ground hazelnuts, sugar and cinnamon in a bowl. Halve, core and slice the apples into 2-3mm thick slices and put them in a second bowl with the lemon juice and rosemary.
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5. Roll the pastry balls out into ovals or circles around 3mm thick on sheets of baking paper. Scatter the hazelnut mixture onto each, leaving a 2cm border around the outside, then arrange the apple slices in neat rows. Fold the pastry border back in on itself to create a rustic galette, making little pleats as you go, then beat the remaining egg and brush the exposed border with it. Bake in the oven for 20-25 minutes, then brush with the maple syrup and serve warm or cold.