Brown Butter and Orange Blossom Apple Galette with Crumble Top

Preheat the oven to 200°C (390°F).

To make the brown butter, melt the butter in a small saucepan over medium heat. Watch closely as it foams and turns golden yellow. Continue heating until it becomes light brown, about 2 minutes. Remove from heat and transfer to a bowl to stop the cooking process. Place in the fridge for 5 to 10 minutes to firm up slightly.

In a large bowl, combine the apple slices, sugar, lemon juice, flour, orange blossom water, salt, vanilla extract, and the solidified brown butter.

In a separate mixing bowl, combine the flour, cold butter, and salt. Cut the butter into 1 cm cubes and use your fingertips to rub the flour into the butter until the mixture resembles coarse breadcrumbs. Avoid using your palms to keep the butter cold. Stir in the brown sugar.

Line a baking sheet with parchment paper and roll out the pastry. Arrange the apple mixture over the dough, leaving a 3 to 5 cm (1 to 2 inch) border.

Fold the edges of the dough towards the center over the apples and gently press to seal. Sprinkle the crumble mixture over the apples.

Bake in the oven until the crust is golden brown, about 25 to 30 minutes.

Allow the galette to cool for 10 minutes before transferring it from the baking sheet to avoid damage. Serve warm or at room temperature with vanilla ice cream, if desired.