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If a caramel apple and an apple pie had a baby, it would be this gorgeous galette. This dish is both rustic and beautiful, and makes the most incredible fall dessert. Sweet-tart apples, warm cinnamon spice, a flakey buttery crust, and luscious salted caramel come together in this stunning yet un-fussy treat that’s equally perfect for entertaining and cozy weeknights at home.
If you’re in a pinch, feel free to use store-bought pie crust and caramel sauce to save a little time. (Personally, I think making both from scratch is well worth the effort!)
Let’s Make It
Start by making the galette dough: In a food processor, combine the flour, sugar, and salt and pulse a few times to blend. Distribute the butter over the flour mixture and pulse 8 to 10 times until the mixture looks like coarse cornmeal.
Slowly begin to add the ice water and pulse, continuing to add the water and pulsing until the water has been incorporated. It’s very important to not let the dough completely come together or become a ball or you will have a tough, sticky dough. To test if it’s ready, press a bit of the dough between your fingertips and if it sticks together, it’s done.
Turn the dough out onto a clean counter. Gently use the heel of your hand to push all of the dough away from you across the counter to blend the butter into the flour and then gather all of the dough into a ball, flatten it into a disk about 6 inches wide, and wrap it tightly in plastic wrap. Refrigerate the dough for 30 minutes. (Well wrapped, the dough can be refrigerated for up to 2 days or frozen for up to 2 months.)
While the dough chills, make the apple filling: Add the peeled sliced apples to a bowl along with the lemon zest and juice, brown sugar, cinnamon, cornstarch, and salt. Use clean hands to mix together to thoroughly coat the apples.
Preheat the oven to 375ºF. Remove the dough from the fridge and let it sit for 5 to 10 minutes. (You’ll know it’s ready when you press it shouldn’t begin to crack.) Place the dough between 2 large pieces of parchment paper and roll the dough into a round disc about 12 inches in diameter. It doesn’t have to have perfect edges – this is a rustic dessert!
Remove the top layer of parchment and transfer the crust to a 10- or 10 ½-inch cast-iron or ovenproof skillet, parchment paper side down. Gently press the dough into the sides of the pan.
Pour the apple mixture and any juices into the skillet and gently fold the edges of the dough around the fruit. If the dough is too cold to fold without cracking, let it sit out for another few minutes. Brush the dough with the egg yolk and sprinkle with the raw sugar. Top the fruit with the small pieces of cold butter.
Bake until the fruit is bubbling and the crust is golden, 50 to 60 minutes. If the apples or crust are becoming too dark, cover with foil for the remainder of the baking time.
While the galette bakes, make the salted caramel: In a small pot, heat the sugar on medium low heat until completely melted, using a rubber spatula to stir every 30 seconds. The sugar will start to form clumps and melt slowly. Start stirring constantly. Once it’s completely liquid and medium golden brown (not dark brown!) immediately remove the pot from the heat and whisk in the butter. Next, pour in the heavy cream and sea salt and stir until combined. Let cool for about 20 minutes before drizzling over the galette.
Remove the galette from the oven and let it cool for 20 minutes. You can serve it in the skillet with caramel, ice cream, and sea salt on top, or carefully loosen the bottom of the galette with a spatula, lift it and remove the parchment paper, and transfer to a cutting board or serving platter before slicing and topping.
Photography by Angelica Oles.
