Dutch Apple Galette for Two

Steps

1. 1Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 2Apple Filling: Combine apples, butter, granulated sugar, brown sugar, cinnamon, nutmeg, and salt in a small sauce pan. Bring to a simmer over medium heat and cook, stirring occasionally for 4 to 6 minutes, until apples are slightly softened. Remove from heat and stir in vanilla.
3. 3Roll Dough and Assemble: Take your dough out of the fridge and allow it to sit out for about 5 to 10 minutes, depending on how warm your kitchen is. You want it pliable enough to roll without cracking, but not so warm that the chunks of butter in the dough become melty.
4. 4On a well-floured surface, roll the dough ball out to a circle 1/8-inch thick (This is the best thickness for folding. Don't be afraid to check it with a ruler!). When rolling, start from the middle of your dough and work your way out first in one direction, then the other. After every other roll, pick up your dough and rotate it a 1/4 turn. If anything begins to stick, add more flour under or over your dough.
5. 5Once your dough reaches the proper thickness, dust off the excess flour and transfer it to the center of your prepared baking sheet. Pour the apple mixture into the center of the dough, stopping at least 1 1/2-inch from the edge.
6. 6Fold the edges over the apples in 5 or 6 folds (or as many as you need!). Edges will be ragged and if they rip, you can "glue" pieces back together with a tiny bit of water rubbed on with your finger tip.
7. 7Streusel: In a small bowl, stir together flour and sugar. Add softened butter and use your fingers to mix until everything is well-incorporated, thick, and crumbly. Drop in crumbles over the apples.
8. 8Egg Wash: In a small bowl, whisk together egg and milk. Brush over the edges of your galette. Sprinkle crust with sugar.
9. 9Bake for 20 to 25 minutes until fruit is bubbly and crust browned. Cool for at least 10 minutes before slicing and serving.