SALTED CARAMEL APPLE GALETTE

We are in the middle of Autumn and it’s apple season! It’s truly my favorite time of the year. Although, Canadian Thanksgiving is in October, in Germany, I often celebrate the American Thanksgiving in November. Unfortunately this year due to COVID, we are unable to have thanksgiving dinner with our friends and family. However nonetheless, we are still going to enjoy the spirit of this beautiful season with good food and dessert - just between my husband and I :)

I love apple pie, it’s just the pure classic. But, it’s time consuming and takes additional efforts to make. Thankfully, I found a perfect alternative to this! Galette (also known as rustic tart) originates from France and it comes in various types of flat round or freeform crusty cakes. It’s so easy to make, and takes almost at least half of the time than a traditional apple pie but it’s absolutely divine and just as beautiful to look at! Also, it's not as heavy as a traditional apple pie.

Once you get the pastry down, you can put any fruits that you desire - berries, rhubarb, peaches, figs, you name it! You can also make it savoury with ham, cheese, egg, bacon - truly whatever you want.

I hope you will enjoy!

-Ari Yori

APPLE GALETTE RECIPE

prep time: 1 hour 20 minutes

baking time: 25-32 minutes

portion: 8-9 slices

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INGREDIENTS

For the pastry dough:

1.5 cups (210g) all purpose flour (550 flour), spooned and levelled

1 tbsp sugar

1/2 cup (115g) salted butter, cold (substitute for unsalted butter and add 1/2 tsp salt)

1 tbsp apple cider vinegar

2-3 tbsp cold ice water

1 tbsp coarse raw sugar for sprinkling (optional)

For the apple filling:

3 granny smith apples (Braeburn apples substitute), cored, sliced in 0.5cm thick

1-2 tbsp lemon juice (approx. half of lemon)

1/4 cup dark brown sugar

1/2 tsp ground cinnamon

Egg wash:

1 egg

1 tbsp milk

For the salted caramel:

1/4 cup (65g) white granulated sugar (do not use any brown sugar)

1/4 cup (80g) salted butter (substitute for unsalted butter and add 1/4 tsp salt)

1/4 cup (70ml) whipping cream (Schlagsahne)

1/4 tsp vanilla extract

DIRECTIONS

Make the pastry dough:

1. In a mixing bowl, combine together flour, sugar, and salt.

2. Cut the cold butter in to small cubes and add it to the mixing bowl. Using a fork, press down to break the butter into pea-sized lumps and work it into the flour.

3. Add apple cider vinegar and mix into the dough using your fingers. Gradually add the ice cold water and mix it with your hands. Don’t be tempted to add more water! You do not want a wet and tacky dough. In the beginning, the dough should feel like grainy sand like texture. To know when you have added enough water, take a handful of the sandy dough and squeeze it with your hand and the dough should hold its shape and not fall apart. Once the dough is mostly formed, place it onto a pastry mat or a working surface and form it into a round flattened dough. Cover with a plastic wrap and let it chill in the fridge for at least 40 minutes. You can keep it in the fridge up to 3 days.

Make the apple filling

1. While your dough is in the fridge, you’ll start your apple filling. In a medium sized bowl, combine apple slices, lemon juice, brown sugar, cinnamon and nutmeg. Toss all the ingredients so everything is evenly combined. Cover the bowl and let the apples sit in the fridge until the dough is ready.

Assembling together:

1. Pre-heat the oven to 400°F (205°C). Prepare a baking sheet on a baking tray and set it aside.

2. On a lightly floured surface, roll out the dough into a round shape that is about 3-5mm thick. Roll the dough around the rolling pin and transfer to the prepared baking sheet.

3. Place the apple filling into the center of the dough, leaving approximately 1.5 inches border around the edges. Then, fold the edges over the apples.

4. In small bowl, prepare your egg wash by whisking together egg and milk and brush it over the crust. Then, sprinkle coarse raw sugar over the crust - this is optional.

5. Bake the galette for 25-32 minutes until the crust is golden brown.

Salted caramel sauce

1. While your galette is baking in the oven, you can start preparing the salted caramel. First, in a small pot, cook the white sugar over medium heat. In the beginning, it may be crumbly but it will turn into a liquid amber like fluid. Make sure you stir occasionally.

2. Then add salted butter and stir until fully incorporated. Then add whipping cream until fully incorporated. Lastly, add vanilla extract. The sauce at this point will be runny.

3. Let it cool for about 10 minutes in the stove. When it cools, the sauce will thicken.

4. Drizzle the sauce over the galette and serve