Brown Butter Pecan Galette
A rustic brown butter pecan galette with a delicate, crumbly crust and rich pecan frangipane. Perfect with a dollop of whipped cream!
Servings: 8
Ingredients
Brown Butter
- 8 ounces unsalted butter
Brown Butter Pie Crust
- 1 1/4 cups all purpose flour
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 4 ounces brown butter
- 1/4 cup ice cold water
Pecan Frangipane Filling
- 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
Instructions
To brown the butter:
- 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.
- 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.
- Allow to cool to room temperature until the butter is a solid again.
For the brown butter pie crust:
- In the bowl of a food processor, pulse together flour, sugar, and salt to combine.
- Add brown butter and pulse until well distributed. There should still be some small chunks of butter throughout the flour.
- With the mixer running, slowly drizzle in cold water. Pulse until the dough is just barely starting to come together.
- 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.
For the pecan frangipane:
- 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.
- Add brown butter, vanilla, bourbon, egg, and salt. Mix until it forms a smooth paste.
To assemble the galette:
- 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.
- Spread pecan frangipane filling onto pie dough, leaving about 2 inches of space around the edges.
- 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.
- Place galette in the refrigerator or freezer for at least 20 minutes before baking. In the meantime, preheat the oven to 375° F.
- Bake galette until crust is golden brown, about 28-35 minutes.
- Allow to cool before serving. This galette is delicious served slightly warm or at room temperature, with a scoop of ice cream or fresh whipped cream.