Cinnamon Apple Galette with Pecan Crumble and Salted Caramel Sauce

Servings: 8-10

Ingredients:

For the Pastry Dough:

• 2 1/4 cups all-purpose flour
• 1 tsp salt
• 1 cup cold unsalted butter, cut into small pieces
• 1/4 cup granulated sugar
• 1 egg, beaten (for egg wash)

For the Filling:

• 6-8 medium-sized apples, peeled and sliced
• 2 tbsp cinnamon sugar (a mix of granulated sugar and ground cinnamon)
• 2 tbsp unsalted butter, melted

For the Pecan Crumble:

• 1/2 cup chopped pecans
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 cup unsalted butter, melted

For the Salted Caramel Sauce:

• 1 cup granulated sugar
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• Pinch of flaky sea salt

Instructions:

To Make the Pastry 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. Stir in granulated sugar.
4. Gradually pour in ice-cold water while stirring with a fork until the dough comes together.
5. Turn the dough out onto a lightly floured surface and knead a few times until smooth.
6. Form a flat disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

To Make the Filling:

1. Preheat your oven to 375°F (190°C).
2. In a separate mixing bowl, combine sliced apples, cinnamon sugar, and melted butter.
3. Toss until apples are evenly coated with the mixture.
4. Set aside until ready to assemble the galette.

To Make the Pecan Crumble:

1. In another mixing bowl, whisk together chopped pecans, brown sugar, flour, salt, and ground cinnamon.
2. Add melted butter and stir until crumbly.
3. Set aside until ready to top the galette.

To Assemble the Galette:

1. On a lightly floured surface, roll out chilled pastry dough to about 1/4-inch thickness.
2. Transfer the dough to a baking sheet lined with parchment paper.
3. Arrange the apple mixture in the center of the dough, leaving a 1-inch border around it.
4. Top apples with the pecan crumble and sprinkle any leftover crumbs on top.

To Bake the Galette:

1. Fold the edges of the dough over the filling to form a crusty rim.
2. Use a sharp knife or pastry brush to create decorative cuts in the dough, if desired.
3. Brush the tops with beaten egg for a golden glaze.
4. Bake for 35-40 minutes or until the crust is golden brown.

To Make the Salted Caramel Sauce:

1. Combine granulated sugar and heavy cream in a saucepan over medium heat.
2. Bring to a boil, then reduce heat to medium-low and simmer for about 10 minutes or until caramel turns a deep amber color.
3. Remove from heat and stir in vanilla extract and flaky sea salt.

To Serve:

1. Drizzle warm galette with salted caramel sauce.
2. Let cool slightly before slicing and serving.

Enjoy your delicious Cinnamon Apple Galette with Pecan Crumble and Salted Caramel Sauce!