Salted Maple Pecan Galette with Brown Butter Crème Fraîche and Candied Sage

For the pastry dough: In a food processor, pulse 2 cups all-purpose flour, 3/4 cup cold cubed butter, and 1 teaspoon kosher salt until mixture resembles coarse meal with some pea-sized pieces remaining.

Combine 6 tablespoons ice water with 1 tablespoon apple cider vinegar. Drizzle over flour mixture and pulse until dough just begins to come together, adding remaining water if needed.

Turn dough onto a lightly floured surface, form into a disk, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days.

For the candied sage: Whisk 1 egg white until frothy. Dip 20 sage leaves into egg white, then coat with granulated sugar. Place on a parchment-lined baking sheet and let dry for 2 hours.

For the brown butter crème fraîche: In a small saucepan, melt 1/4 cup unsalted butter over medium heat. Continue cooking, swirling occasionally, until butter is fragrant and golden brown with dark flecks, about 5-7 minutes.

Transfer brown butter to a heatproof bowl and let cool completely. Once cooled, fold into 1 cup crème fraîche along with 2 tablespoons confectioners' sugar. Refrigerate until ready to serve.

For the maple pecan filling: Toast 3 cups pecan halves in a dry skillet over medium heat until fragrant, about 5-7 minutes. Let cool, then coarsely chop 2 cups, leaving 1 cup as halves for topping.

In a medium saucepan, combine 3/4 cup maple syrup, 1/2 cup brown sugar, and 1/4 cup unsalted butter. Bring to a simmer over medium heat, stirring until sugar dissolves.

Remove from heat and stir in the vanilla bean seeds, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Let cool for 15 minutes.

In a large bowl, whisk 3 eggs. Gradually whisk in the cooled maple mixture, then fold in the chopped pecans.

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.

On a floured surface, roll out dough to a 16-inch round, about 1/8-inch thick. Transfer to the prepared baking sheet.

Pour the filling into the center of the dough, leaving a 3-inch border. Arrange the reserved pecan halves decoratively on top of the filling.

Fold the edges of the dough over the filling, pleating as you go. Brush the dough with an egg wash (1 beaten egg mixed with 1 tablespoon water).

Bake until the crust is golden and the filling is set but still slightly jiggly in the center, 40-45 minutes. Sprinkle with 1 tablespoon flaky sea salt while still warm.

For the roasted vegetables: While the galette bakes, toss 4 cups mixed vegetables (carrots, parsnips, brussels sprouts) with 3 tablespoons olive oil, 1 tablespoon fresh thyme, salt, and pepper.

Spread vegetables on a baking sheet and roast in the same oven for 25-30 minutes until caramelized and tender.

Let the galette cool for at least 30 minutes before serving.

To serve, plate a slice of galette with a dollop of brown butter crème fraîche, garnish with candied sage leaves, and serve roasted vegetables on the side drizzled with 2 tablespoons balsamic glaze.