Cinnamon Apple Galette with Oat Crumble Topping and Caramel Sauce

Servings:

6-8 people

Ingredients:

For the dough:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup cold unsalted butter, cut into small pieces
• 1/4 cup ice-cold water

For the filling:

• 3-4 apples, peeled and sliced (Granny Smith or other sweet-tart variety)
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

For the oat crumble topping:

• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon
• Salt to taste

For the caramel sauce:

• 1 cup heavy cream
• 1 cup granulated sugar
• 1/4 teaspoon sea salt
• 1 tablespoon unsalted butter

Instructions

Make the dough:

1. In a large mixing bowl, combine flour and salt.
2. Add cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice-cold water, stirring with a fork until the dough comes together in a ball.
4. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Prepare the filling:

1. In a separate large mixing bowl, combine sliced apples, granulated sugar, cinnamon, nutmeg, and salt.
2. Toss to coat the apples evenly with the dry ingredients.

Make the oat crumble topping:

1. In a small mixing bowl, combine rolled oats, flour, brown sugar, cinnamon, and salt.
2. Add cold butter and use your fingers or a pastry blender to work it into the oat mixture until crumbly.
3. Set aside in the refrigerator for at least 30 minutes.

Assemble the galette:

1. On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3 mm).
2. Transfer the dough to a 9-inch (23 cm) round cake pan or a rectangle with a similar circumference.
3. Arrange the apple filling on one half of the dough, leaving a 1-inch (2.5 cm) border around the edges.

Top with oat crumble mixture:

1. Sprinkle the chilled oat mixture evenly over the apple filling, making sure to cover the entire surface.

Bake and cool:

1. Fold the other half of the dough over the apples and press the edges together to seal the galette.
2. Brush the egg wash (beaten egg mixed with a little water) gently over the top crust to create a golden brown finish.
3. Bake in a preheated oven at 375°F (190°C) for about 45-50 minutes, or until the crust is golden and the apples are tender.

Prepare caramel sauce:

1. In a small saucepan, combine heavy cream, granulated sugar, sea salt, and unsalted butter.
2. Bring to a boil over medium heat, then reduce the heat to low and simmer for about 5-7 minutes, or until the caramel thickens slightly.

Serve

1. Remove the galette from the oven and let it cool on a wire rack for at least 10 minutes before serving warm.
2. Drizzle the freshly prepared caramel sauce over the top of the galette in a zigzag pattern.
3. Slice into wedges and serve immediately, garnished with fresh thyme or a sprinkle of cinnamon if desired.