Salted-Butter Apple Galette with Maple Whipped Cream

salted butter apple galette with maple whipped cream

Some of my favorite people are flavored similarly to my favorite foods :: just enough sweet with a big pinch of salt.

Janna is the ranch manager at The Rockin’ K in Coeur d’Alene, Idaho.

Every summer, Husband and I head out west to spend time with our best friends and their horses {in that order}. Janna has taken great care of them {and countless others} since we’ve been going out there.

Over the years, I’ve seen this gal move bales of hay like they were marshmallows, control a horse like it’s putty in her hands, and confidently negotiate just about any situation. She doesn’t suffer fools.


But this same cowgirl can help a troubled kid feel confident on a horse, decorate a house beautifully, and share the kindest words when someone needs them most. And she’s always accessorized with just a little bling.

If she didn’t have the sweet side, she’d scare the crap out of me.

And if she didn’t have the salty side, well, she wouldn’t be called “Sarge” – which is an apt name for someone who gets so much done.

I thought of her today when I made this Salted Butter Apple Galette with Maple Whipped Cream.

Like Janna, it’s got a bit of a salty crust perfectly balanced with a sweet interior.

We’re counting the days until we head west again.

This galette might just be the perfect way to end a long day on the trail – and to thank Janna for all she does for the horses and the people who love them.

Salted-Butter Apple Galette with Maple Whipped Cream
  • ¼ cup {½ stick} salted butter
  • ½ vanilla bean, split lengthwise
  • Basic Tart Dough {recipe below}
  • All-purpose flour {for dusting}
  • 1 pound baking apples {such as Pink Lady; about 2 large}, scrubbed, sliced ⅛” thick
  • 3 tablespoons dark muscovado or dark brown sugar
  • 1 large egg
  • 1 tablespoon granulated sugar
  • 2 cups heavy cream
  • 2 tablespoons pure maple syrup
  1. Place a rack in middle of oven and preheat to 375°. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5–8 minutes. Remove pan from heat and remove pod.
  2. Roll out dough on a lightly floured surface into a rough 14x10” rectangle about ⅛” thick (alternatively, roll out 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 and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.
  3. Beat egg with 1 tsp. water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40–50 minutes. Let cool slightly on baking sheet before slicing.
  4. Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette.
Do Ahead: Galette can be baked 2 days ahead. Store tightly wrapped at room temperature. Reheat slightly before serving.

Basic Tart Dough
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour, plus more for surface
  • 6 tablespoons chilled unsalted butter, cut into pieces
  • 1 large egg, beaten to blend
  1. Whisk sugar, salt, and 1 cup flour in a medium bowl. Add butter and rub in with your 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 (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.
Do Ahead: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.

Too-cold doughs can crack and split when rolled; let this sit at room temperature for five minutes first.

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