Salted Caramel Apple Galette

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!

And speaking of caramel sauce, remember that caramel sauce that I used in this Salted Caramel Ice Cream. Well, it’s back on top of this galette – better than ever! It really is that easy!!

Make-Ahead Tips

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!

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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.

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