Baking is a lot harder than making a salad. And as someone who got somewhat “Insta famous” from making a lottt of salads, I’ve long been intimidated by baked goods and pastries. Most of my dishes just come to me, but baking doesn't feel intuitive in the same way that cooking does — that is until I discovered the magic of a galette.
The galette is heaven-sent. It’s a way to make food that is perfectly imperfect, to get that “rustic chic” look. I have yet to make an ugly galette. They don’t just look pretty either. They’re buttery, flaky, and melt in your mouth. You can make them sweet with fruit, or you can make them savory with any combination of vegetables, herbs, and cheese. If you want to go down the savory road, I’ve done a butternut squash and feta galette and a potato goat cheese galette, both of which you should try (you can always double the dough recipe below and make one sweet and one savory).
At the end of the day, a galette is just an open-faced, freeform pie, but we love freeform foods here! It leaves room for creativity — and error. Baking shouldn’t be stressful.
This Salted Caramel Apple Galette is reminiscent of apple pie — I just used my coconut-milk based salted caramel to spice it up. To make the dough, I use a recipe from Elisabeth Prueitt of Tartine (technically she calls it flaky tart dough).
You’ll need a food processor for this recipe, and if you don’t have one, I recommend getting one. After years of resisting buying one, I just received one as a gift this year, and I wish I had gotten one sooner. If you need a suggestion, here’s the one I have (although you may want to go bigger if you have space).
As always, tag me on Instagram (@kalememaybe) if you end up making this galette — you’ll want to show off your gorgeous creation to everyone, I promise.
Salted Caramel Apple Galette
Ingredients (makes 1 medium galette)
1/2 teaspoon salt
1/3 cup very cold water
1 1/2 cups plus 1 tbsp all-purpose flour
1 stick butter + 2 ½ tbsp (10 ½ tbsp total) unsalted butter, very cold
2 Granny Smith apples, peeled, cored and thinly sliced
1/2 tsp cinnamon
1 egg, beaten
1/2 cup full-fat coconut milk
1/4 cup coconut sugar (can sub white or brown sugar)
1/2 tsp vanilla
1/2 tsp sea salt
1. Mix the salt into your very cold water. Cut your very cold butter into 1-inch pieces (I like to stick it in the freezer right before using it).
2. Add the flour and butter pieces to a food processor, and pulse until butter is in pea-sized pieces. Drizzle in the cold salted water and pulse until a ball forms. Transfer to a flour-lined work surface, and form into a 1-inch thick disk with your hands. Wrap with plastic, and chill in the fridge for at least 2 hours. Let cool slightly before working with the dough.
3. Preheat your oven to 425 Fahrenheit. When you’re ready to use the dough, use a rolling pin to shape it into a rough circle, about 1/8 inch thick. It’s okay if the shape isn’t perfect. Transfer the dough carefully to a parchment paper-lined baking sheet.
4. In a large bowl, toss the apple slices with the cinnamon. Arrange the apple slices on the center of the dough, allowing a 3-inch border for the crust. Fold the edges of the dough up and over the filling, pleating the dough as you go around. Brush the crust with the beaten egg.
5. Bake for 30 minutes or until crust is a nice golden brown. Ten minutes before your galette is ready, begin making the salted caramel. In a small saucepan, bring salted caramel ingredients to a boil. Reduce heat to low, and simmer for 5-10 minutes until sauce has thickened and caramelized.
6. When the galette is ready, drizzle the salted caramel over the top, and serve. Let cool slightly before serving.
What I’m Craving This Week: I’ve been on a seafood kick — maybe it’s because the weather is changing and warming up, but I’ve been craving light and bright fish dishes. I’m always craving sushi (duh), but I’ve been into things like marinated canned tuna and veggie-centric scallop dishes (I have a great recipe that I’m releasing soon).
Recipe I’m Loving: I’ve made Hetty McKinnon’s Sesame Tofu with Broccoli at least three times now, and it never disappoints.