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Salted Caramel Apple Galette with Cheddar Crust

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A rustic and easy-to-make apple galette featuring a flaky cheddar crust and gooey salted caramel sauce, perfect for cozy fall gatherings.

Ingredients

Scale
  • 1 2/3 cups (210g) all-purpose flour
  • 3/4 cup (85g) sharp cheddar cheese, shredded
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 3 to 5 tbsp ice water, chilled
  • 3 large Granny Smith apples (about 2 cups/300g), peeled, cored, and thinly sliced
  • 1/3 cup (70g) brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp fresh lemon juice
  • 1 tbsp all-purpose flour
  • 2/3 cup (135g) granulated sugar (for caramel)
  • 6 tbsp (85g) unsalted butter, cut into pieces (for caramel)
  • 1/3 cup (80ml) heavy cream, warmed (for caramel)
  • 1/2 tsp sea salt (adjust to taste, for caramel)

Instructions

  1. Make the cheddar crust: In a large bowl, whisk together the flour, sugar, and salt. Using a box grater, shred the sharp cheddar cheese directly into the flour mixture. Add the cold, cubed butter. Using a pastry cutter or your fingers, quickly blend the butter and cheese into the flour until the mixture resembles coarse crumbs with pea-sized bits. Work fast to keep the butter cold.
  2. Add ice water carefully: Drizzle 3 tablespoons of ice water over the mixture, stirring gently with a fork. Add more water, one tablespoon at a time, until the dough just comes together when pressed. Avoid overworking the dough to keep it tender. Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  3. Prepare the apple filling: In a medium bowl, toss the sliced apples with lemon juice, brown sugar, cinnamon, nutmeg, and flour until evenly coated.
  4. Roll out the dough: On a lightly floured surface, roll the chilled dough into a rough 12-inch (30 cm) circle about 1/8 inch (3mm) thick. Transfer it carefully to a parchment-lined baking sheet. If the dough cracks, press it back gently.
  5. Assemble the galette: Arrange the apple slices in the center of the dough, leaving about a 2-inch (5 cm) border all around. Fold the edges of the dough up over the apples, pleating as needed to make a rustic edge. Brush the dough edges lightly with water or beaten egg for a golden finish.
  6. Bake the galette: Preheat the oven to 400°F (200°C). Bake the galette on the middle rack for 30–35 minutes, or until the crust is golden and crisp and the apples are tender and bubbling. If the crust browns too quickly, loosely tent with foil.
  7. Make the salted caramel sauce: While the galette bakes, heat sugar in a medium saucepan over medium heat, stirring constantly until it melts into a smooth amber liquid (about 5–7 minutes). Remove from heat, stir in butter until melted, then slowly whisk in the warm cream. Return to low heat, stirring until smooth. Stir in sea salt and let cool slightly.
  8. Serve the galette: Drizzle the salted caramel sauce generously over warm slices of galette. Serve alone or with vanilla ice cream or whipped cream.

Notes

Keep butter cold and work quickly to ensure a flaky crust. Chill dough for at least 30 minutes before rolling. Use firm apples like Granny Smith to maintain texture. Coat apples with flour and lemon juice to prevent sogginess. Stir caramel constantly to avoid burning. Assemble galette before making caramel for fresh drizzle. Can prepare dough up to 2 days ahead and refrigerate.

Nutrition

Keywords: apple galette, salted caramel, cheddar crust, fall dessert, easy apple dessert, rustic galette, homemade galette, caramel apple dessert

Find it online: https://tempotaste.com/salted-caramel-apple-galette-with-cheddar-crust-easy-homemade-recipe/