5-6apples, sliced thin(I used Gala and Granny Smith)
2Tablespoonsrosemary sugar(You can scale up or down to taste.)
Topping:
1egg
1teaspoonwater
2Tablespoonsrosemary sugar, or more to taste
¼cuptoasted almonds, chopped(see note)
rosemary sprigs, if desired
Instructions
For Rosemary Sugar:
To make rosemary sugar, combine sugar with a few sprigs of fresh rosemary (ensure the rosemary is completely dry!) in a glass jar. Let sit for at least a week for the rosemary to infuse the sugar. I used three sprigs of rosemary in about 1½ cups of sugar, which is more than needed for this recipe. This method takes time, but it's mostly hands-off, and gives the sugar a lovely, mild rosemary flavor.
If you don't want to wait a week and/or you want more flavorful rosemary sugar, pulse the fresh rosemary (leaves only) and sugar in a food processor until the rosemary is as fine as you prefer.
For Pastry:
In the bowl of a stand mixer, combine the flour and butter. Mix on low speed until mixture resembles coarse sand.
Add powdered sugar and vanilla bean paste (see note) and mix to combine.
Add egg yolk and milk. Mix just until combined.
Turn the dough out onto your work surface and gently work into a ball. Pat the dough into a rectangle about 4"x5" in size. Wrap the dough and chill in the refrigerator for at least an hour.
After chilling, remove the dough from the refrigerator and place on a sheet of parchment paper (see note). Roll the dough into a rectangle approximately 12"x9" in size. Lightly dust the top of the dough with flour as necessary to prevent sticking, being mindful to not introduce too much additional flour.
Using the parchment, transfer the dough to a baking sheet and refrigerate while you make the filling.
Toasting Almonds:
Preheat your oven to 350° F. Place 1¼ cups of almonds (1 cup for the filling and ¼ cup for topping) on a baking sheet. Toast almonds 10-12 minutes, stirring every few minutes, until slightly golden and fragrant. Almonds can be toasted ahead of time and stored in an airtight container after cooling completely.
For Almond Paste:
In the bowl of a food processor, pulse the toasted almonds until finely ground. Add butter and rosemary sugar and process until the mixture is as smooth as possible.
Remove the crust from the refrigerator and, with the crust still on the parchment on the baking sheet, spread the almond paste on top, leaving a 1-2" border all around.
For Filling:
Preheat the oven to 375° F. Place the sliced apples on top of the almond paste, still leaving the outside 1-2" of the dough uncovered. Sprinkle the apples with rosemary sugar. I have 2 Tablespoons of sugar in the recipe as written, but you can scale this amount up or down to taste.
Assembly/Topping:
Fold the outside edge of the dough over to finish the galette crust. The dough should still be cool, but if it's too cold it will break instead of folding! If your dough is breaking, leave it for a bit on the counter for the butter to warm and it should be more pliable.
Coarsely chop the remaining toasted almonds and sprinkle over the top of the galette.
Combine the egg and water to make an egg wash. Brush the egg wash on the crust and sprinkle the dough with rosemary sugar (if desired). There isn't much sweetness in this galette, so I really liked the added sweetness from the rosemary sugar.
Baking:
Bake 35-40 minutes, or until apples are tender and crust is golden. Garnish with rosemary sprigs and serve with vanilla ice cream, if desired.Enjoy!
Notes
Notes on rosemary sugar: To make rosemary sugar, combine sugar with a few sprigs of fresh rosemary (ensure the rosemary is completely dry!) in a glass jar. Let sit for at least a week for the rosemary to infuse the sugar. I used three sprigs of rosemary in about 1½ cups of sugar, which is more than needed for this recipe. This method takes time, but it's mostly hands-off, and gives the sugar a lovely, mild rosemary flavor.If you don't want to wait a week and/or you want more flavorful rosemary sugar, pulse the fresh rosemary (leaves only) and sugar in a food processor until the rosemary is as fine as you prefer. Note on vanilla bean paste: You know me, it’s in everything! This ingredient is my go-to for an extra punch of flavor, and it pairs so beautifully with the almonds and the apples! You can find it online here. If you prefer to substitute, you can use an equal measure of vanilla extract.Note on parchment: I roll the galette crust out on pre-cut nonstick parchment so that I introduce less flour into the dough and for easier transfer from the countertop to the baking pan. If you’re interested in getting some of this parchment for yourself, you can find it here.