Recipe

Make Dough

1. In medium bowl, stir together flour, granulated sugar and salt. Add butter and, using hands, pinch butter to form small pea-size lumps in flour. Add egg and mix with fork until rough dough comes together.
2. Turn dough out onto lightly floured work surface and knead until smooth. Shape dough into small rectangle, wrap in plastic wrap and refrigerate for at least 30 minutes, or up to 3 days.

Make Vanilla Butter

1. In medium saucepan, combine butter and vanilla seeds. Cook over medium heat, stirring occasionally, until butter has browned. Be careful not to burn. Remove from heat and set aside.

Make Galette

1. Preheat oven to 375°F. Line baking sheet with silicone baking mat or parchment paper.
2. On lightly floured work surface, roll out chilled dough into 16″ x 12″ rectangle (it doesn’t need to be exact). Trim edges, then lay dough on lined baking sheet.
3. Evenly sprinkle brown sugar over dough, leaving 1 1/2″ border on all sides. Arrange apple slices evenly over sugar, overlapping slightly. Gently fold border of dough up over apples, pinching in corners, if needed, to help keep its shape.
4. Drizzle browned Vanilla Butter over apples and lay vanilla pod pieces on top. Brush pastry edge with beaten egg. Sprinkle turbinado sugar over pastry and apples, then sprinkle apples with flaky sea salt. Bake for 40 to 45 minutes, until apples are tender and crust is golden brown. Store leftover galette, covered with plastic wrap, on counter for up to 2 days.