Salted Caramel Apple Galette


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Have you ever made a galette before? They’re my favorite: low maintenance. The more rustic (read: messy) they look, the better. Say it with me: “Galette” is just a nicer way of saying “pie you can’t mess up if you tried.” New bakers, this one’s for you. It’s pastry proof that you don’t have to be a pro to create a masterpiece!

Make the Crust

If you totally have your life together, you can make the galette crust ahead of time. Dough can be made up to 3 days in advance and stored in the refrigerator or frozen for up to 3 months. If your life is not quite that together (same), your dough only has to chill for about an hour before you can roll it out. Make sure the butter and water are very cold. Chilling and cold ingredients help the crust keep its shape.

Prepare the Filling

While the dough chills, you can work on your filling. The lemon juice keeps your apples from browning. If you finish the filling before the dough is ready, cover and chill it in the fridge.

Assemble and Bake

When you roll out galette dough into a circle, remember that a galette is essentially a free-form pie that you can’t mess up. Be sure to keep the filling mostly flat and compact so you can fit as many apples as possible. Leave a 3 inch border so you can fold the edges over.

I wouldn’t leave the apples in the dough for long before baking because you don’t want the dough to get soggy.

Prevent a soggy bottom! Because you can’t par-bake a galette crust to keep the apple juices from making the crust soggy, you can try brushing the crust with egg white or coating the crust with little bit of jam (thinned down with some water) before adding the fruit.

Drizzle Some Liquid Gold

Pour the caramel right into the filling. For the ideal sweet-and-salty balance, sprinkle with flaky sea salt. Brush the top of the crust with a little egg-wash to achieve that shiny golden brown crust.

Cool, serve, and enjoy

Bake until golden brown, and cool for at least ten minutes. Then you know what’s next: top it off with some ice cream and even more caramel sauce, and enjoy!



  • 1½ cups all-purpose flour
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cubed
  • ¼ cup ice cold water


  • 4 cups apples, peeled and sliced into 1/4 inch slices (2-3 large apples)
  • ¼ cup packed light or dark brown sugar
  • 1½ tablespoons all-purpose flour
  • 3 teaspoons fresh lemon juice
  • 1¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg


  • Caramel sauce (purchased or homemade)
  • Flaky sea salt
  • Egg wash: 1 large egg beaten with 1 tablespoon milk


  1. Make the Crust
    1. Whisk the flour, sugar, and salt together in a medium bowl.
    2. Using a pastry cutter, cut in the butter until the mix looks like coarse, pea-sized crumbs. You can use a food processor to make the crust, but I recommend a pastry cutter because I like to get a “feel” for the dough.
    3. Add the water and stir until the flour is moistened. If the dough seems dry, add water as needed.
    4. Gently knead the dough a few times on a lightly floured work surface until it all comes together.
    5. Shape the dough into a ball and flatten it into a thick disk.
    6. Wrap it in plastic wrap and refrigerate it for at least 1 hour.
  2. Prepare the Filling
    1. As the dough chills, prepare the filling: Mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl.
    2. Cover tightly and I usually cover it and chill in the refrigerator.
  3. Preheat oven to 425°F. Line a large baking sheet with parchment paper. You can also use a silicone baking mat.
  4. On a lightly floured work surface, roll the dough into a 12-inch circle. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.
  5. Arrange the apples (ditch the juice) into the center of the dough, leaving a 2-3 inch border all around.
  6. Gently fold the edges of the dough over the apples, overlapping the dough as necessary. Press gently to seal the edges, and brush the crust edges with egg wash.
  7. Drizzle the caramel over the filling (not the crust) and sprinkle with the flaky sea salt.
  8. Bake until the filling is bubbly and the crust is golden brown, about 35 minutes.
  9. Allow to cool on the baking sheet for 10 minutes before slicing it up.
  10. Serve with extra salted caramel sauce drizzled on top, and ice cream if desired.

Got leftovers?

Galette is best eaten the day it is baked. Store leftovers, loosely covered, at room temperature for up to 2 days.


Pastry Cutter | Flaky Sea Salt | Glass Mixing Bowl Set | Classic Wood Rolling Pin {similar} | Silpat Silicone Baking Mat | Nordic Ware Insulated Baking Sheet | Zeroll Ice Cream Scoop

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