Brown Butter Pecan Galette
A perfectly crumbly and delicate galette made with brown butter and pecan frangipane. This rustic wintery tart is best served with a dollop of fresh whipped cream.
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A perfectly crumbly and delicate galette made with brown butter and pecan frangipane. This rustic wintery tart is best served with a dollop of fresh whipped cream.
8 ounces unsalted butter
1 1/4 cups flour
1 tablespoon brown sugar
1/4 teaspoon salt
4 ounces brown butter
About 1/4 cup ice cold water
1 1/4 cups raw pecans
1/3 cup brown sugar
2 ounces brown butter
1 teaspoon vanilla
2 teaspoons bourbon (optional)
1 egg
1/2 teaspoon salt
1 cup raw pecan halves, for top of galette
1. Melt butter in a large saucepan over medium-low heat. Continue to cook, swirling occasionally for even browning. Butter will start to sputter and bubble.
2. Cook butter until it starts to brown on the bottom of the pan and it smells nutty and toasty, about 3-5 minutes. Remove from heat, give it a stir, and pour into a bowl.
3. Allow to cool to room temperature until the butter is a solid again.
1. In the bowl of a food processor, pulse together flour, sugar, and salt to combine.
2. Add brown butter and pulse until well distributed. There should still be some small chunks of butter throughout the flour.
3. With the mixer running, slowly drizzle in cold water. Pulse until the dough is just barely starting to come together.
4. Turn dough out onto a clean dry work surface. Fold it together with your hands gently until it comes together. Shape it into a round disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes before rolling out.
1. Add pecans and brown sugar to the bowl of the food processor (no need to clean it from the pie dough!). Pulse a few times to break the nuts into smaller pieces.
2. Add brown butter, vanilla, bourbon, egg, and salt. Mix until it forms a smooth paste.
1. Roll pie dough into roughly a 10 inch circle. Use your fingers or a paring knife to even out the edges, if desired (a rustic look is just fine here). Move dough to a baking sheet lined with parchment paper.
2. Spread pecan filling onto pie dough, leaving about 2 inches of space around the edges.
3. Place remaining 1 cup of pecans on top of filling. I arranged them in a spiral pattern, but you can arrange them however you like.
4. Place galette in the refrigerator or freezer for at least 20 minutes before baking. In the meantime, preheat the oven to 375° F.
5. Bake galette until crust is golden brown, about 28-35 minutes.
6. Allow to cool before serving. Galette is delicious served slightly warm or at room temperature, with a scoop of ice cream or fresh whipped cream.
