Apple Galette with Caramel Sauce

Up here in Montana the seasons change like the minutes! We have been getting the first hopes of fall these past few days and my favorite thing about the winter, besides the fact that it is my favorite season, is that I can make baked apples all the time!!! 

I was really feeling this fall weather and decided to make one of my favorite fall recipes, an Apple Galette with Caramel Sauce. Making this caramel sauce to go with the apples literally made the heavens sing. I think I saw the clouds part and the sun come out just for this delicious combination! 

Galettes are a faster version of a pie. Less work, Less cleanup. And more thin, flakey crust to much on! As well as an apple fanatic, I love love love cinnamon and feel that the spice and the tart make anything super delicious!

Let's start baking!

Using a food processor (or a fancy, sharp blender) combine the cold butter and the flour, 1/4 cup at a time

If the dough starts to get dry (it will), add in the water and beat on pulse

Next, put in the sugar, cinnamon, salt, nutmeg and pulse again

The dough will start to form itself into a ball, when it does, take it out and wrap in plastic wrap 

Place the dough in the fridge while you prepare the apples 

*dough can be made ahead of time and frozen for up to 3 months; when you go to bake with it take it out of the freezer 3 hours before you start baking so it thaws out

Start by peeling the apples and slicing them in thing even slices

Mix the apples slices with the lemon juice, sugar, cinnamon and nutmeg

Roll out the dough into a semi even circle on a floured surface

Place the apples in a spiral pattern evenly laid out

Fold the edges of the galette to just slightly hug the apples 

Dust the edge of the galette with melted butter (this makes it pretty and brown)

Place in the oven at 350 degrees fahrenheit for 25 minutes

* apples should be soft and the crust should be golden

In a sauce pan on medium heat, melt the butter into the cream

Slowly whisk in the brown sugar, vanilla and salt

After about 5-7 minutes of slow stirring the caramel should be thick 

Take the caramel off the heat and wait for the galette to finish baking

 

 

 

 

Crust

- 1 1/4 cup all purpose flour

- 3 tablespoons cold water

- 1 stick very cold butter (out of the fridge)

- 2 tablespoons brown sugar

- 1/4 teaspoon cinnamon

- 1/8 teaspoon nutmeg

- 1 small pinch of salt

 

 

 

 

Apple Filling

- 4 medium sized Granny Smith Apples 

- 1 teaspoon cinnamon

- 1/8 teaspoon nutmeg

- Juice of 3 lemons

- 1/4 cup brown sugar

 

 

 

 

 

 

 

Caramel Sauce

- 1 cup brown sugar

- Half a stick of butter

- Pinch of salt

- 1 tablespoon vanilla extract

- 1/2 cup of half and half (this makes it thicker)

 

 

When the galette is done baking, take out from the oven and let cool for about 10 minutes

Drizzle the caramel over the galette and enjoy!

 

                                          I hope this finds you well and gets your ready for fall!