With its spiced apple filling, crisp crust and salted caramel drizzle this gloriously messy dessert just screams fall!
Galettes are fairly new to me. I had always associated something with a crust as pie or maybe a turnover but since I made my first galette a few years ago they have become one of my favorite things. Since apples are at their peak in the fall, this Salted Caramel Apple Galette might just become your new fall go-to dessert!
I love galettes because they are so easy to make. Even a novice baker can make one! Their imperfections make them rustic and approachable.
What is a galette?
Galettes are basically a free-form pie so there is a lot more room for error or as I prefer to say, creativity! They are super easy to make yet generally very impressive to guests.
There is no pie plate required, no perfectly rolled dough. Just a rolling pin, some parchment paper and your best attempt at something sort of circular when it comes to the crust.
The flaky dough begins with simple ingredients – flour, butter, and ice-cold water – which most of us have in the pantry and refrigerator. Once the dough is made you’ll want to chill it for a bit – 30 minutes is generally fine. When you roll out galette dough there is no need to be a perfectionist – really, just have fun and try to make it sort of circular. Your galette will taste fabulous regardless of its shape!
How do you make a galette?
First, you start with that imperfectly rolled crust. Then in go the spiced apples. You want a good amount of filling but not too much – unlike a pie, you don’t want to pile the filling too high.
Next, you bake it until golden brown, then you drizzle it generously with caramel sauce, maybe add a little vanilla ice cream if you like, and enjoy!
You could make the crust ahead of time and freeze the dough before you roll it out. Then just defrost when you are ready to finish. You can also make the entire galette a day ahead. Once it cools, put it in the refrigerator and then reheat at about 250 degrees until it’s warm. It won’t be quite as crisp and flaky as it would be if you serve immediately after baking but this option works in a pinch!
What goes with apple galette?
You can really pair anything you like with this galette but since it’s a wonderful fall dessert, I’d recommend the following to make a great fall dinner.
things you may want for this recipe
Rolling Pin – If you like to bake a good rolling pin is a kitchen necessity. I like these rolling pins from Food52. They are easier to roll with than a traditional rolling pin with handles.
Baking sheet – For this dessert, a non-rimmed baking sheet actually works best. I keep at least one of these in my kitchen as they come in handy for baking things that you want to be able to easily slide off the sheet.
Salted Caramel Apple Galette
For the dough
- 1 ½ cups all-purpose flour
- ½ tablespoon granulated sugar
- 1 teaspoon salt
- 8 tablespoons very cold butter, cut into small pieces
- ¼ cup cold water
For the galette
- 3 cups thinly sliced apples, I prefer gala apples
- 1 tablespoon all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmet
- ¼ teaspoon ground cloves
- squeeze of fresh lemon juice
- 2 tablespoons butter, but into small pieces
- 1 large egg, lighly beaten
- 1 tablespoon water
- 3 tablespoons salted caramel sauce
- Heat the oven. Preheat the oven to 400°F.
- Make the dough. Add the flour, sugar and salt to a food processer fitted with a standard blade. Pulse 2-3 times. Add the butter and pulse again 5-6 times until a small meal forms. With the motor running slowly add the water and process until a ball forms.
- Chill the dough. Remove the dough from the food processor and press into a thick round, about 1 ½ inches thick, with the palm of your hand. Cover and chill for about 30 minutes.
- Make the apple filling. While the dough is chilling Combine the sliced apples, flour, sugar, cinnamon, nutmeg, cloves and lemon juice in a large mixing bowl. Stir until the apple slices are thoroughly coated.
- Roll the dough. Place the chilled dough on a large piece of parchment paper (just slightly smaller than your baking sheet). Roll the dough out into a somewhat circular shape until the dough is about ¼ inch thick. Transfer the rolled dough to the baking sheet.
- Assemble the galette. Arrange the apple mixure in the center of the dough, leaving a boarder about 3 inches wide. Fold the edges over the apple mixture, pleating as needed. Combine the egg and water in a small bowl and brush the folded edges of the galette with the egg wash.
- Bake the galette. Bake for 30-35 minutes or until the crust is golden brown. Remove from oven and cool for about 5 minutes. Drizzle with caramel sauce and serve.
This post was originally published in September 2019. It was updated in September 2020 with some new information and photos.