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Apple, hazelnut and rosemary galette with brown butter pastry
- Published: 15 Sep 23
- Updated: 18 Mar 24
Using brown butter in the pastry of this autumnal galette adds a nutty sweetness to it without the need for sugar. This works particularly well with the earthy rosemary, tart apples and ground hazelnuts in the filling.
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Discover more delicious apple dessert recipes.
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Makes 2 small galettes (enough to serve 4)
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Hands-on time 25 min, plus resting and chilling. Oven time 20-25 min
Ingredients
- 100g unsalted butter, plus extra to grease
- ¼ tsp fine salt
- 160g plain flour
- 2 medium free-range eggs
- 3 tbsp ground hazelnuts
- 1 tbsp light muscovado sugar
- ¼ tsp ground cinnamon
- 2 cooking apples
- Juice ¼ lemon
- 1 small rosemary sprig, leaves picked and finely chopped
- 2 tbsp maple syrup
Method
- 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.
- 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.
- 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.
- 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.
- Recipe from October 2023 Issue
Nutrition
- Calories
- 541kcals
- Fat
- 32g (15g saturated)
- Protein
- 10g
- Carbohydrates
- 53g (21g sugars)
- Fibre
- 3.1g
- Salt
- 0.2g
delicious. tips
If rosemary’s a little strong for you, try swapping for thyme leaves.
The brown butter must be completely chilled to make the pastry, so making a large batch and storing it in the freezer to have handy is a good idea. It can be used in place of regular butter in any dish where you want a more pronounced nuttiness. If using ready-made brown butter you’ll need less than 100g – about 80g – as the fresh butter loses water when cooked.
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