Ingredients
Scale
- 1 ¼ cups all-purpose flour, plus extra for dusting (you can substitute with whole wheat flour for a nuttier flavour)
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- 8 tablespoons unsalted butter, cold and cubed (for a dairy-free option, use coconut oil, but expect a slight flavour difference)
- 3–4 tablespoons ice-cold water
- 3 large apples, peeled, cored, and thinly sliced (I prefer Bramley or Granny Smith for their tartness)
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg (optional but adds a lovely depth)
- 2 tablespoons unsalted butter (for the caramel sauce)
- ¼ cup heavy cream, warmed (can substitute with coconut cream for a dairy-free twist)
- Pinch of salt (to balance the caramel)
- 1 egg, beaten (for egg wash, optional but gives a beautiful golden crust)
Instructions
- Begin by making the pastry. In a large bowl, whisk together the flour, salt, and sugar. This step always reminds me of my mum’s patient hands sifting flour so it was light as air—something I learned to never rush.
- Cut in the cold, cubed butter using your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs. The key here is to keep the butter cold; it creates those beautiful flaky layers we all dream of.
- Slowly add the ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Overworking it will make the pastry tough, so be gentle as if you’re folding an old, delicate recipe book’s pages.
- Shape the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes. This rest time is crucial for the dough to relax and chill.
- While the dough chills, prepare the apples. Toss the sliced apples with brown sugar, cinnamon, and nutmeg in a large bowl. I often think of this as the moment the kitchen fills with that warm, inviting smell I’ve loved since childhood.
- Make the caramel sauce by melting 2 tablespoons of butter in a small saucepan over medium heat. Stir in the brown sugar and cook until bubbling and smooth, about 3 minutes.
- Slowly pour in the warm cream while stirring constantly, and add a pinch of salt. Cook for another minute until the sauce thickens slightly. This sweet, sticky sauce is what turns the galette from simple to sublime.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled dough on a lightly floured surface into a roughly 12-inch circle. Don’t worry about perfect edges; rustic is charming here.
- Transfer the dough to the baking sheet. Pile the apple mixture in the centre, leaving about a 2-inch border around the edges.
- Drizzle half of the caramel over the apples, then gently fold the edges of the dough up and over the filling, pleating as you go. This is the part I always get a bit messy with, but it adds character.
- Brush the crust with beaten egg for a golden finish, then bake for 40-45 minutes, or until the crust is golden and the apples are tender.
- Once out of the oven, drizzle the remaining caramel sauce over the top. Let it cool for 15 minutes before slicing—patience is key, but oh, the aroma will tempt you before then!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
