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To create a delicious salted caramel apple galette, you need the following key ingredients: - 2 cups all-purpose flour - 1/2 teaspoon salt - 1 tablespoon granulated sugar - 1/2 cup unsalted butter, chilled and cut into small cubes - 6-8 tablespoons ice water - 3 medium apples (preferably Granny Smith or Honeycrisp), peeled, cored, and thinly sliced - 1/3 cup brown sugar, packed - 1 teaspoon ground cinnamon - 1 tablespoon fresh lemon juice - 1/4 teaspoon ground nutmeg - 1/2 cup salted caramel sauce (homemade or store-bought) - 1 egg, beaten (for egg wash) - Flaky sea salt, for sprinkling on top You can customize your galette with these fun ingredients: - Chopped nuts like pecans or walnuts for crunch - Dried fruit, such as cranberries or raisins, for extra sweetness - A splash of vanilla extract for added flavor - Fresh herbs like thyme or rosemary for a unique twist If you’re missing an ingredient, don’t worry! Here are some great swaps: - Use whole wheat flour instead of all-purpose flour for a nuttier taste. - Coconut oil can replace butter for a dairy-free option. - Any sweet apple works well if you can’t find Granny Smith or Honeycrisp. - Swap brown sugar with coconut sugar for a healthier option. Being flexible with ingredients lets you create a galette that suits your taste! To make the pie crust, start by gathering your ingredients. You need: - 2 cups all-purpose flour - 1/2 teaspoon salt - 1 tablespoon granulated sugar - 1/2 cup unsalted butter, chilled and cut into small cubes - 6-8 tablespoons ice water In a large bowl, mix the flour, salt, and sugar. Add the chilled butter. Use your fingers or a pastry cutter to mix until the mix looks like coarse crumbs. You should still see some small butter pieces. Now, slowly add the ice water. Start with one tablespoon at a time. Mix until the dough begins to form. Don't overwork it. Shape the dough into a disc and wrap it in plastic wrap. Chill it in the fridge for at least 30 minutes. This helps the dough firm up. Next, let’s make the apple filling. You will need: - 3 medium apples (like Granny Smith or Honeycrisp) - 1/3 cup brown sugar, packed - 1 teaspoon ground cinnamon - 1 tablespoon fresh lemon juice - 1/4 teaspoon ground nutmeg First, peel, core, and slice the apples thinly. In a medium bowl, combine the apple slices with the brown sugar, cinnamon, lemon juice, and nutmeg. Toss the apples gently. Make sure they are well-coated. Let the filling sit for a bit. This helps the flavors mix well. Now it's time to assemble the galette. Preheat your oven to 400°F (200°C). On a floured surface, roll out the chilled dough into a circle about 12 inches wide. Transfer the dough onto a baking sheet with parchment paper. Spoon the apple filling into the center of the dough. Leave a 2-inch border around the edges. Drizzle half of the salted caramel sauce over the apples. Next, fold the edges of the dough over the filling. Pleat and tuck the dough to create a rustic look. Brush the edges with the beaten egg for a nice shine. Drizzle the rest of the salted caramel sauce over the apples. Sprinkle flaky sea salt on top. Bake the galette for 25-30 minutes. Look for a golden-brown crust and tender apples. Once done, let it cool for a few minutes. Enjoy the warm galette on its own or with vanilla ice cream and extra caramel! To make the best dough, use cold butter. This keeps the crust flaky. You want to mix until it looks like crumbs. Don't overwork the dough; stop mixing when it comes together. After you shape it into a disc, wrap it in plastic. Chill it for at least 30 minutes. This helps the gluten relax and improves texture. For great flavor, choose tart apples like Granny Smith or Honeycrisp. These apples balance the sweetness of the caramel. Peel and slice them thinly for even cooking. Toss them with lemon juice to keep them bright and fresh. The brown sugar and spices will enhance their natural taste. Let the mixture sit for a bit to let the flavors blend. Serve the galette warm for the best experience. A scoop of vanilla ice cream adds a creamy touch. Drizzle extra salted caramel on top for richness. You can also sprinkle chopped nuts for crunch. For a fun twist, serve it with whipped cream. This dessert looks great on a nice platter, making it perfect for gatherings. {{image_4}} You can easily make a gluten-free version of this galette. Substitute the all-purpose flour with a gluten-free blend. Look for one that has a good mix of flours. I find that blends with almond flour or coconut flour work best. Just keep in mind that the texture may differ slightly. Make sure to add a little extra ice water if the dough feels crumbly. To make your galette even more exciting, add some flavor! You can mix in a handful of raisins or dried cranberries with the apples. These add a sweet and chewy bite. Want some warmth? Consider adding a pinch of ginger or cardamom along with the cinnamon. A splash of vanilla extract can also bring a lovely depth to the filling. Toppings are key to a perfect galette. I love to serve this dessert with a scoop of vanilla ice cream. The creaminess balances the sweet and salty notes. You can also sprinkle some chopped nuts like pecans or walnuts on top for crunch. A dollop of whipped cream or crème fraîche works wonders too. Finally, drizzle on extra salted caramel sauce right before serving for that extra touch of indulgence. To store leftover galette, wait until it cools. Wrap it tightly in plastic wrap or foil. You can also place it in an airtight container. Keep it in the fridge for up to three days. This helps keep the crust crisp and the filling fresh. To reheat the galette, preheat your oven to 350°F (175°C). Place the galette on a baking sheet. Heat it for about 10-15 minutes. This warms it through and revives the crust's crunch. If you want, drizzle some fresh salted caramel on top before serving. You can also freeze your galette for later. Wrap it well in plastic wrap, then foil. This prevents freezer burn. Store it in the freezer for up to three months. When you're ready to enjoy it, thaw it in the fridge overnight. Reheat in the oven as mentioned above for a delicious treat. The best apples for a galette are Granny Smith or Honeycrisp. These apples stay firm when baked. They also add a nice sweet-tart balance. If you want a sweeter taste, you can mix in some Fuji or Gala apples. Yes, you can make the dough ahead of time! Prepare the dough and wrap it tightly in plastic wrap. Store it in the fridge for up to two days. You can also freeze it for up to three months. Just remember to thaw it in the fridge before rolling it out. To keep the crust crisp, make sure to drain any excess juice from the apples. Sprinkle some flour on the dough before adding the filling. You can also brush the crust with an egg wash. This helps create a barrier against moisture. Yes, store-bought crust works well if you are short on time. Just follow the package instructions for baking. It might not have the same flavor as homemade, but it will save you time. The galette is done when the crust is golden brown. The apples should feel tender when pierced with a fork. Keep an eye on it during the last few minutes of baking for best results. Absolutely! Chopped pecans or walnuts add a nice crunch. Just mix them in with the apple filling before assembling the galette. The nuts will add extra texture and flavor. Yes, serving the galette warm is a great idea! Warm galette pairs wonderfully with ice cream. The melting ice cream creates a delightful contrast with the warm, gooey filling. You now have a well-rounded guide for making a delicious galette. From essential ingredients to step-by-step instructions, each part plays a key role. Think about variations to suit your taste and dietary needs. Don’t forget storage tips for leftovers, so nothing goes to waste. With this info, I hope you feel ready to bake your own galette. Enjoy the process and share your tasty results with others!

Salted Caramel Apple Galette

Indulge in the sweet and savory flavors of a Salted Caramel Apple Galette, the perfect dessert for any occasion! This easy recipe combines flaky pastry with tender apples and a rich salted caramel sauce, making it a showstopper treat. Discover how to create this delicious galette step-by-step, and impress your friends and family.
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Ingredients
  

2 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon granulated sugar

1/2 cup unsalted butter, chilled and cut into small cubes

6-8 tablespoons ice water

3 medium apples (preferably Granny Smith or Honeycrisp), peeled, cored, and thinly sliced

1/3 cup brown sugar, packed

1 teaspoon ground cinnamon

1 tablespoon fresh lemon juice

1/4 teaspoon ground nutmeg

1/2 cup salted caramel sauce (homemade or store-bought)

1 egg, beaten (for egg wash)

Flaky sea salt, for sprinkling on top

Instructions
 

Prepare the Pie Crust: In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Add the chilled, diced butter. Using a pastry cutter or your fingertips, mix until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually mix in the ice water, one tablespoon at a time, until the dough begins to come together. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to allow it to chill and firm up.

    Prepare the Apple Filling: In a medium bowl, combine the thinly sliced apples, packed brown sugar, ground cinnamon, fresh lemon juice, and ground nutmeg. Gently toss the ingredients together until the apples are well-coated. Set this mixture aside to allow the flavors to meld.

      Assemble the Galette: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a circle approximately 12 inches in diameter. Carefully transfer the rolled-out dough onto a baking sheet lined with parchment paper.

        Layer the Filling: Spoon the apple mixture into the center of the dough, leaving a 2-inch border all around. Drizzle half of the salted caramel sauce over the apple filling, allowing it to seep into the apples.

          Fold the Edges: Gently fold the edges of the dough over the apple filling, pleating and tucking as needed to create a charming rustic look. Brush the visible dough with the beaten egg to give it a golden sheen during baking. Drizzle the remaining salted caramel sauce over the exposed apples and sprinkle flaky sea salt generously on top for an added burst of flavor.

            Bake: Place the galette in the preheated oven and bake for 25-30 minutes, or until the crust is beautifully golden brown and the apples are tender when pierced with a fork.

              Cool and Serve: Remove the galette from the oven and let it cool for a few minutes on the baking sheet. Serve it warm or at room temperature. For an indulgent touch, drizzle additional salted caramel on top before serving.

                Prep Time: 45 minutes | Total Time: 1 hour 15 minutes | Servings: 8

                  - Presentation Tips: Serve the galette warm on a beautiful serving platter. Pair each slice with a generous scoop of creamy vanilla ice cream and an extra drizzle of salted caramel for a delightful contrast of flavors and textures.