Apple Galette with Maple Whipped Cream (French Galette aux Pommes et Chantilly à l'érable)

This laid-back apple galette got a standing ovation during tastings, thanks to its crisp crust and the ideal sweet-salty balance.

Pastry:
1 Tbsp. sugar
½ tsp. kosher salt
1 cup all-purpose flour, unbleached
6 Tbsp. unsalted butter, chilled, cut into pieces
1 large egg, beaten to blend

Assembly and Filling:
¼ cup (½ stick) salted butter
½ vanilla bean, split lengthwise
all-purpose flour, for dusting
1 lb baking apples, such as; Pink Lady (about 2 large), scrubbed, sliced ⅛" thick
3 Tbsp. dark muscovado or dark brown sugar
1 large egg
1 Tbsp. granulated sugar
2 cups heavy cream
2 Tbsp. pure maple syrup

Make the Tart:
Whisk sugar, salt, and 1 cup flour in a medium bowl. Add butter and rub in with your fingers until mixture resembles coarse meal with a few pea-size pieces remaining. Drizzle egg over butter mixture and mix gently with a fork until dough just comes together.

Turn out dough onto a lightly floured surface and knead until smooth (a few dry spots are okay). Form dough into a disk. Wrap in plastic and chill until firm, at least 2 hours.

Make-Ahead: Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month. Makes enough for one 10" diameter tart or one 14x10" galette.

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5). Place a rack in middle of oven.

Assembly and Filling:
Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5-8 minutes. Remove pan from heat and remove pod.

Roll out dough on a lightly floured surface into a rough 14x10" rectangle about ⅛" thick (alternatively, roll out into a 12" round). Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1½" border. Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.

Beat egg with 1 tsp. water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40-50 minutes. Let cool slightly on baking sheet before slicing.

Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette.

Make-Ahead: Galette can be baked 2 days ahead. Store tightly wrapped at room temperature. Reheat slightly before serving.

Makes 8 servings.