Apple Caramel Galette

Galettes are my new obsession. It is a rustic pie and super easy to throw together. I love this pie because it is light. There is a thin layer of dough on the bottom and a bit of a thicker crust. The rest of this pie is all amazing, fruity, sweet filling. It looks super impressive but it takes minutes to make, no joke!

I also love how this recipe isn’t super sweet. It has the perfect amount of sugar to sweeten the apples, but not too much. I wanted to make this parve or dairy-free, so I substituted margarine in lieu of butter in the dough. The margarine makes the dough a little stickier and softer than the butter, but again, this is rustic, so it works! Delicious, flaky crust, filled with apple cinnamon goodness and baked to perfection. To take this dessert to the next level, drizzle your favourite caramel sauce on top.

A few extra tips for this recipe. I sprinkle a little bit of almond flour on the bottom of the crust before placing the filling so it absorbs the juices from the fruit and prevents sogginess. I baked my galette on a pizza pan so the crust along the bottom bakes super crispy. Check your galette about mid way through baking and make sure the apples aren’t burning. If they are starting to, place a piece of tin foil over the top of the galette until it is done baking.

Lastly, I’m not going to lie, I have tried a few dairy-free caramel sauces from scratch and I have not found one I like. I find it SUPER sweet. So if you have any awesome parve caramel sauce recipes, send them my way! If you are making this dairy- definitely make with the butter and a full on dairy salted caramel sauce….. This Apple Galette, whichever version you choose, is worth gossiping about!

Apple Caramel Galette

Yeild: 8 servings

INGREDIENTS:
Dough:
1.5 cups flour
2 tbsp sugar
1 stick cold margarine, cut into cubes
1 egg
2 tbsp cold water
Pinch of salt
Filling:
4 large Granny Smith apples, thinly sliced
1/4 cup sugar
1/2 tsp cinnamon
2 tbsp lemon juice
1 tbsp corn starch
3 tbsp almond flour (optional)

DIRECTIONS:
1. In a food processor, add the flour, sugar and salt. Pulse to incorporate.
2. Add in margarine and pulse until small pea size balls form. Add in egg and 1 tbsp at a time of cold water until ball forms and pulls away from the food processor.
3. Remove from food processor and form into small disk. Wrap with plastic wrap and store in fridge for 30 minutes.
4. Meanwhile, in a large bowl, place apples, sugar, cinnamon, lemon juice, and corn starch. Mix well. Set aside.
5. Remove dough from fridge and roll out over a piece of parchments paper sprinkled with flour. Roll into large circle.
6. Place the almond flour, if using, onto bottom of the crust. Then place all of the apple filling into the centre of the circle, leaving a large rim around the edge.
7. Carefully start to fold up the edges and push down into the filling. Do this around the whole galette. It’s ok if rips or small tears happen. It’s rustic.
8. Place galette into fridge for another 30 minutes.
9. Brush edges of crust with an egg wash and sprinkle with sugar. Place in a 400 degree oven for 40 minutes until crust is golden brown and apples are cooked through. Drizzle with your favourite caramel sauce. Enjoy!
Notes:
*For dairy version, replace margarine with butter
*For the best crust, bake on a pizza pan