Rustic Apple Galette with Caramel Sauce

5 from 18 votes

Pair rich caramel sauce with tart, baked apples on a flaky crust for a delicious rustic apple galette your whole family will love. Perfect for a cozy Fall evening!

Prep Time:1

Cook Time:40

Resting time:1

Total Time:2 40

Equipment

Rolling Pin
Bench scraper or a spatula
Pastry cutter
Parchment paper
Whisk
Spatula
Pastry brush
medium bowl
Baking sheet

Ingredients

Pastry Dough

1 batch flaky pastry crust or storebought puff pastry or pie dough

Milk Wash

1 tbs whole milk Do not add to dough - this is for brushing the crust right before baking.
1/2 tsp sugar Use to sprinkle over milk wash before baking.

Apple Filling

3 whole apples peeled, cored, and sliced into 1/8 inch pieces
1 tbs sugar
t tsp cinnamon
1 tsp apple cider vinegar

Caramel Sauce

1/2 cup brown sugar
2 tbs butter room temperaure
1/4 cup heavy whipping cream room temperature
1 pinch kosher salt for apple filling
1 pinch kosher salt for caramel sauce

Instructions

Prepare the dough

Prepare the flaky pastry crust or make your favorite pie dough.
1 batch flaky pastry crust

Prepare the apples

Peel, core, and slice the apples into 1/8 inch pieces.
3 whole apples
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.
1 tbs sugar, t tsp cinnamon, 1 pinch kosher salt, 1 tsp apple cider vinegar

Prepare galette for baking

Preheat your oven to 425 degrees F before you start baking. The oven needs to be fully heated before baking.
Place dough on a piece of parchment paper or a lightly floured surface.
Roll dough into a large rectangle as thin as you can get it (1/8 inch or so). Transfer dough to a parchment-lined baking sheet (if rolling out on parchment, place that piece on the pan).
Arrange your apple slices on top of the dough, leaving a 1 to 2-inch border along the outside. Feel free to trim the edges of the crust with a knife before folding the sides (optional).
Fold the edges of the dough. Use the pinch and fold technique to gently pinch the dough together and then fold the excess to the left (see the pictures). Repeat every 3-4 inches until the entire galette is folded.
Refrigerate the formed galette until the oven is fully preheated (15-20 minutes).
Brush the edge of the dough with milk using a pastry brush. Sprinkle lightly with sugar.
1 tbs whole milk, 1/2 tsp sugar
Bake at 425 degrees F for 15-20 minutes. 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.
1/2 cup brown sugar, 2 tbs butter
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.
1/4 cup heavy whipping cream, 1 pinch kosher salt
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.

Notes

You can certainly replace this dough with your favorite homemade pie crust or a French 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.
For your sugar topping prior to baking, you can use turbinado sugar to get a crunchy, finished texture on top of this apple galette.
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.
If you're not a fan of caramel sauce, feel free to brush apricot jam over the apples after the galette cools to add a glossy sheen.
Using a different crust than mine? You may need to adjust your baking temperature according to your recipe instructions.
No pastry brush? Dip a bit of paper towel or kitchen towel in your milk and dab it on.

Nutrition

Course: Dessert

Cuisine: American, French

Keyword: apple, caramel, caramel sauce, cinnamon, flaky pastry crust

Servings: slices

Calories: 112kcal