Instructions

1. 1

   Soften the butter by beating it with a pastry roller and give it the shape of a square (approximately 15x15 cm) using parchment paper.

2. 2

   Make the dough by mixing flour and salt, make a well and add water. Gradually incorporate flour into the water until a ball forms.

3. 3

   Roll out the dough on a square slightly larger than the first one and place the square of butter on it (diagonally, so that the corners of the butter reach the middle of each side of the dough square). Close the dough to well enclose the butter and give a few strokes with the pastry roller to distribute. Roll out the dough and perform 6 simple turns or 4 double turns. Reserve for 30 minutes.

4. 4

   Peel the apples and cut them into small pieces. Open the vanilla pods in half, scrape the inside and add the seeds to the apples. Add a tablespoon of vanilla extract, brown sugar and cornstarch. Let cook until the apples are well softened and the compote is bound. Let cool.

5. 5

   Take the puff pastry again and roll it out into 2 pieces 5 mm thick. Put back in the fridge for 15-20 minutes.

6. 6

   Place the first puff pastry. Trace a circle with the back of a salad bowl. Place the cold compote on the dough. Brush the edges of the dough with water, add the second puff pastry and well merge the two. Reposition the bowl and cut through both layers of dough.

7. 7

   Decorate the top of the galette with the tip of a knife, make holes to let air escape and finally, brush the galette with a brush using beaten egg.

8. 8

   Bake for 40 minutes at 180°C.