A free-form rustic pastry filled with spiced apples, baked to golden perfection, and finished with a drizzle of caramel sauce.
In a bowl, whisk flour, salt, and sugar.
Cut in cold butter with a pastry cutter (or fingertips) until mixture resembles pea-sized crumbs.
Drizzle in ice water, 1 tbsp at a time, mixing just until dough holds together.
Shape into a disk, wrap, and refrigerate for 30 minutes.
In a large bowl, toss apple slices with brown sugar, granulated sugar, flour, cinnamon, nutmeg, vanilla, and lemon juice until evenly coated.
Set aside while you roll the crust.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll chilled dough into a rough 12-inch circle. Transfer to prepared baking sheet.
Arrange apple slices in overlapping layers in the center, leaving a 2-inch border around edges.
Fold dough edges over apples, pleating as needed to enclose.
Brush crust with beaten egg, then sprinkle with cinnamon sugar.
Bake for 40–45 minutes, until crust is golden brown and apples are tender.
Cool slightly on a wire rack.
In a saucepan, heat sugar over medium heat until it melts and turns amber.
Stir in butter (carefully—it will bubble).
Slowly whisk in cream until smooth. Add a pinch of salt.
Drizzle warm caramel over galette before serving.
Serve warm or at room temperature.
Pair with vanilla ice cream, cinnamon whipped cream, or mulled cider.
Slice like a pie for a rustic dessert centerpiece.
Shortcut crust: Use store-bought pie crust for quicker prep.
Nutty twist: Sprinkle chopped pecans or walnuts over the apples before baking.
Spiked caramel: Add 1 tbsp bourbon to caramel for a festive kick.
Mini galettes: Make 4–6 individual galettes for personal servings (reduce bake time to 25–30 minutes).
8 servings