Cinnamon Apple Galette with Browned Butter Ice Cream

Ingredients

For the Crust:

• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1 egg, beaten (for egg wash)

For the Filling:

• 6-8 medium-sized apples, peeled and sliced
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon

For the Browned Butter Ice Cream:

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup unsalted butter, browned (see note)
• 2 cups vanilla ice cream
• Whipped cream and caramel sauce for serving (optional)

Instructions

Make the Crust:

1. Preheat your oven to 375°F (190°C).
2. In a medium-sized bowl, whisk together the flour, cinnamon, and sugar.
3. Add in the cold butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. Gradually pour in the beaten egg, stirring with a fork until the dough comes together in a ball.
5. Turn the dough out onto a lightly floured surface and knead it a few times until it becomes smooth and pliable.

Make the Filling:

1. In a large bowl, combine the sliced apples, granulated sugar, flour, and cinnamon.
2. Mix until the apples are evenly coated with the dry ingredients.

Assemble and Bake the Galette:

1. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch.
2. Transfer the dough to a baking sheet lined with parchment paper or a silicone mat.
3. Arrange the apple filling in the center of the dough, leaving a 1-inch border around the edges.
4. Fold the edges of the dough up over the apples, pressing gently to seal.
5. Brush the egg wash over the crust and sprinkle with granulated sugar.

Bake the Galette:

1. Bake the galette for 40-45 minutes, or until the crust is golden brown and the apples are tender.
2. Remove from the oven and let cool on a wire rack for at least 30 minutes before serving.

Make the Browned Butter Ice Cream:

1. In a medium saucepan, melt the unsalted butter over medium heat.
2. Continue cooking the butter until it turns golden brown and has a nutty aroma.
3. Remove from the heat and let cool slightly.
4. Combine the heavy cream, whole milk, and browned butter in a blender or food processor.
5. Blend until smooth and creamy.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
7. Once the ice cream is nearly fully churned, add in the vanilla ice cream and continue churning until fully incorporated.

Serve:

1. Slice the cooled galette into wedges and serve with a scoop of browned butter ice cream on top.
2. Garnish with whipped cream, caramel sauce, and chopped nuts if desired.