A few of the many reasons I love galettes: so much lower maintenance than a pie! So much more rustic feeling! Almost no room for mistakes! same deliciousness factor! An easy, crowd-pleasing dessert with no crazy kitchen equipment or techniques required! 

PARTS: DOUGH
— 1.5 cups (190g) AP flour
— 1/4 cup (50g) granulated sugar
— 1/2 tsp salt
— 1/2 cup (1 stick, 115g) cold, unsalted butter, cubed
— 1/4 cup (60ml) ice cold water

PARTS: FILLING + TOPPING
— 3 large apples, peeled and sliced to about 1/4 inch thickness
(I like to use a mandoline. The best apple varieties are granny smith for a tart flavor, or honeycrisp or fuji)
— 1/4 cup (50g) packed light brown sugar
— 1.5 tbsp (12g) AP Flour
— 2 tsp fresh lemon juice (prevents apples from browning) 
— 1 tsp cinnamon
— 1/2 tsp nutmeg
— powdered sugar, optional to dust on as garnish @ end

— egg wash: 1 egg beaten with a small dash of milk
— optional: 1/3 cup chopped nuts to sprinkle on top (l love walnuts) 

PARTS: SALTED CARAMEL
(makes about 1 1/3 cups, best to do by weight measurements) 
— 4 ounces water
— 8.5 ounces granulated sugar
— 1 tsp salt
— 8 ounces heavy cream
— 1 tsp vanilla extract

CLUES
1. Make the crust: combine flour, sugar and salt in a medium bowl. Using a pastry cutter or a few fork, cut the cold butter cubes into the flour until it resembles pea-sized crumbles. Stir in the water until the flour is moistened. If the dough feels a little to dry, add 1 tablespoon of water at a time until it comes together. Gently knead the dough just a few times on a lightly floured work surface until it comes together. Shape the dough into a ball, and then flatten it into a disk shape. Wrap it tightly in plastic wrap and refrigerate it for at least an hour - or up to 3 days. 

2. As the dough chills, prepare the filling: Mix the apples, brown sugar, flour, lemon juice, cinnamon and nutmeg together in a large bowl. Cover it tightly and let it sit until the dough is ready. 

3. Make the salted caramel: combine the water, sugar and salt in a medium sauce pot over medium heat. Stir gently until it comes to a boil, about 4 minutes or so. Simmer, without stirring and instead just gently shaking the pot to help it cook evenly, until the syrup is honey colored, about 6 minutes. Continue cooking until the syrup is light to medium amber color, and then immediately add the heavy cream and reduce the heat to low. Simmer until the caramel is 225 degrees, about 3-4 minutes. Transfer to a heat-resistant container and stir in the vanilla extract.

3. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. Set aside. On a lightly floured surface, roll the dough into a 12 inch circle (or any shape your heart desires). You can trim the edges with a pizza cutter for a clean cut shape, or keep it rustic looking with jagged edges. Transfer it to your prepared baking sheet. 

4. Arrange the apples (leaving the juices the bottom of the bowl!) in the center of the dough. Leave about a 2 inch border around the edges. Gently fold the dough over the apples, overlapping the dough as needed. Brush the crust edges with egg wash (or maybe even some extra brown sugar) and sprinkle nuts on top if using. 

5. Bake until the filling is bubbly and the crust is golden brown, about 35 minutes. I like to rotate it around halfway through. Drizzle with salted caramel sauce once it comes out. If your caramel has hardened a bit, microwave it briefly. Dust with powdered sugar if you're feelin' it.Allow it to cool on the baking sheet for about 5-10 minutes before cutting and serving.

inspired by sally's baking addiction. 
caramel sauce inspired by Stella Parks.