This is a free-form galette with approximate amounts. Only important detail is to make sure the apples are thinly sliced.
1 sheet of puff pastry or 1 recipe for tart dough
1/2 stick salted butter
juice/zest from 1/2 lemon
1/2 stick vanilla bean
4-6 apples (I used Golden Delicious)
2-4 tablespoons sugar
2 tablespoons apricot jam
Take dough out of freezer and let sit until soft enough to roll out. Roll out dough in any shape you like, place it on a sheet pan, and refrigerate until apples are ready.
Melt the butter. Let it bubble and quiet down and just start to lightly brown. Take off the heat. Cool for a few minutes. Add lemon juice/zest. Halve and scrape in vanilla bean. Whisk well.
Preheat oven to 350°F.
Cut a litle cap off of the north pole of each apple. Do the same with the south pole (makes it easier to peel). Peel. Cut in half from north pole down through the south pole. With a paring knife, cut out the triangular core from each half. Slice each half (knife running running parallel to north/south pole line) into super thin slices. As you finish each half, slide the slices into the brown butter/lemon mixture and coat all over.
Taste the apples to see if they're tart. This will determine how much sugar you want to use. Spread the apple slices out over the dough. Any which way. Or in an intricate pattern. Leave a bit of the dough edges uncovered. Sprinkle apples with sugar. If you're serving the galette by itself, use more sugar. If you're serving it with sweet ice cream, use less sugar.
Bake until crust is crispy along the edges but still somewhat pliable in the middle and the apples are softened and nicely browned (about 45 minutes). Broil the top if it's not brown enough. A nice touch is to paint the top of the cooled tart (apples only) with warm apricot jam (just leave behind apricot chunks). The tart is great by itself or served with créme fraîche or ice cream. And it's super tasty for breakfast.
DASH AND BELLA