1 ½ cups all-purpose flour, plus more for work surface
1/4 cup granulated sugar
1/4 teaspoon salt Kosher Flake Sea Salt
1 stick cold unsalted butter, cubed into small pieces
1/4 cup ice cold water
Filling & Topping:
3 large apples, peeled and sliced into 1/4 inch slices
1/4 cup packed brown sugar
2 Tablespoons all-purpose flour
2 teaspoons fresh lemon juice
1 ½ teaspoon Salty-Savory-Sweet Apple Pie Spice Blend
Salted caramel sauce (must be made ahead, see recipe below)
1 egg beaten with 1 Tablespoon milk for brushing on crust
Cyprus Flake Sea Salt for finishing.
Make the crust:
Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter, a couple forks or a food processor, cut in the butter until the mixture resembles coarse, pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1 more Tablespoon of water if the dough seems dry. Gently knead the dough a few times on a lightly floured work surface until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour and up to 3 days.
As the dough chills, prepare the filling:
Mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover tightly and let sit until the dough is ready. I usually cover it and keep in the refrigerator during this time.
Preheat oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. On a lightly floured work surface, roll the dough into a 12-inch circle. Transfer dough to the prepared baking sheet.
Arrange the apples into the center of the dough, leaving a 3 inch border all around. Gently fold the edges of the dough over the apples, overlapping the dough as necessary. Press gently to seal the edges. Drizzle 3 Tablespoons of salted caramel over the filling but not the crust. Brush the crust edges with egg wash and sprinkle the whole thing with walnuts, if desired.
Bake until the filling is bubbly and the crust is golden brown, about 35-40 minutes. Allow to cool on the baking sheet for 10 minutes before slicing and serving. Drizzle extra salted caramel sauce on top.
Salted Caramel Sauce:
1 cup granulated sugar
6 Tablespoons salted butter, cut up into 6 pieces
1/2 cup heavy cream
1 teaspoon Salty-Savory-Sweet Cyprus Flake Sea Salt
Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will be clumpy but will eventually melt into a thick amber-colored liquid as you continue to stir. Make sure not to burn.
Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Be careful as the mixture will rapidly bubble when cream is added. Allow the mixture to boil for 1 minute. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using. You can make the caramel sauce in advance just be sure to warm the caramel up for a few seconds before using in a recipe. Sprinkle lightly with Cyprus Flake Sea Salt for sweet, salty, crunchy goodness!
I like to make apple roses to adorn the top of my galette. To do this I use a vegetable spiralizer and ribbon cut the apples, I then twist them tightly into flowers and place at random on top and gently push down into the apple mixture and brush with extra caramel sauce.