1tbswhole milkDo not add to dough - this is for brushing the crust right before baking.
1/2tspsugarUse to sprinkle over milk wash before baking.
3wholeapplespeeled, cored, and sliced into 1/8 inch pieces
1tspapple cider vinegar
1/4cupheavy whipping creamroom temperature
Make the dough
Prepare the dough. Mix the flour and salt with a fork or whisk. Add 1/4 to 1/2 inch cubes of very cold butter. Start by adding water a tablespoon at a time until the dough starts to come together. It will still be crumbly, but you should be able to squeeze it and have it hold its shape somewhat.
Chill the dough for 1 hour in the fridge or 20 minutes in the freezer.
Between pieces of parchment paper, roll out the dough into a large rectangle shape. Keep the dough pretty thick - about 1/2 inch. Use any pastry folding technique you like. I am fond of folding in thirds. Fold the left third over the center third and then fold the right third over both pieces. In the earliest part of the folding process, I used my bench scraper to help lift the messy dough.
Continue folding and rolling until you have completed 4-6 folds. If your dough is starting to stick to your rolling pin, the dough needs to be chilled.
Once your dough starts to smooth out and look less bumpy, you are towards the end of this process. You can use your bench scraper or a pizza slicer to straighten out your edges, if you'd like. Roll out your rectangle, but make a book fold. Fold both of the outside edges into the center of the rectangle until the edges meet. Then, fold the two halves towards each other like a book (see pictures above).
Wrap the dough in the parchment and let it chill again for about 30 minutes in the fridge.
If you are baking the galette right away, preheat your oven to 425 degrees F while the dough rests and you prepare the apple filling.
Prepare the apples
Peel, core, and slice the apples into 1/8 inch pieces.
Place the apples in a bowl with the sugar, cinnamon, pinch of salt, and apple cider vinegar. Mix gently with your hands until the apples are coated.
Prepare galette for baking
If you are baking the galette on a different day than you make the dough, preheat your oven to 425 degrees F before you start baking. The oven needs to be fully heated before baking.
When ready to prepare the galette, roll the crust out again into a large rectangle. You can either fold and roll again for extra crispiness or simply roll the dough out as large as you can make it. Your dough should be about as thin as you can get it (1/8 inch or so).
Pour your apples onto your dough leaving a 1-inch edge along the outside. Even out the apple slices so there is a consistent layer across the dough. Feel free to make it fancy!
Fold the edges of the dough. I used a pinch and fold technique where I gently pinched the dough together and then folded the dough to the left. Repeat every 3-4 inches until the entire galette is folded.
Put the dough with apple filling back into the fridge until the oven is fully preheated. I usually rest the dough for about 15-20 minutes at this point.
Lightly wash the outside of the dough with a pastry brush. Sprinkle lightly with sugar.
Bake at 425 degrees F for 15-20 minutes. The goal here is to let the dough puff up a bit and make those flaky layers. Then, drop the heat to 350 degrees F and let the galette continue to bake for 20-25 minutes until fully cooked.
Prepare caramel sauce
In a heavy-bottomed sauce pan over medium heat, heat sugar and butter until they both melt together and are smooth.
Once the sugar has fully melted, add the pinch of salt and a splash of cream. The caramel will start to bubble and thicken right away. Whisk constantly. Add more cream bit by bit until all of the cream is in the caramel.
Continue whisking until the sauce is smooth. It should thicken slightly in the pan, but will continue to thicken as it cools.
Let the galette cool slightly and serve drizzled with caramel sauce.
You can certainly replace this dough with your favorite pie crust or a puff pastry crust from the store. You can also use pre-made caramel sauce from the store and simply prepare the apples according to my instructions.If you are making the dough from scratch, I've found that the dough was successful even if I added an extra tablespoon of water or so. As long as the butter is chilled and there are a lot of folds, you should get a nice flaky crust.Please do not substitute granulated sugar for the brown sugar in the caramel. You can certainly make caramel with dry granulated sugar, but it is more challenging and it may crystallize on you. Stick with the brown sugar method.