Salted Caramel Apple Galette | A Cheesemonger's Daughter
Deceivingly luxe, this simple dessert can be pulled together in minutes (especially if you have dough ready to go in the freezer) and looks wildly impressive for a dinner party, holiday gathering, or casual Friday night in.

prep 15 mins (plus resting time) | bake 30 mins | total 45 mins | serves 4-6


  • 1 cup all-purpose flour
  • 1 stick/8 tablespoons butter, cold and cubed
  • big pinch salt
  • 3-4 tablespoons cold water
  • 1 large apple
  • 1 tablespoon demerara or light brown sugar
  • 2 teaspoons flour
  • zest of 1/2 a lemon
  • 1 egg, beaten
  • 1 1/4 cups sugar
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 cup heavy cream
  • flaked sea salt for serving, optional

the how-tos

  1. Combine the flour and salt in a medium bowl before adding the cubed butter (the smaller the cubes the better.)
  2. Using a pastry cutter or your hands work the flour and butter together until it forms a mealy texture.
  3. Add the water and quickly combine and wrap tightly in two layers of cling film and pop in the fridge to rest for at least an hour.
  4. While the dough is resting prepare the apples. Thinly slice and combine in a bowl with the demerara or light brown sugar, lemon zest and flour.
  5. Preheat oven to 350F
  6. Once the dough is rested, roll out on a floured surface in a circle with about a 12inch diameter. Lay the apple slices in a circle in the center of the dough before folding the edges over the apple slices. Brush the beaten egg on the edges of the galette and pop in the oven for about 30 mins or until golden.
  7. While the galette is baking, combine the sugar, water and salt in a pot over a moderate heat. Stir for the first 2-3 minutes until it’s syrupy and then watch it, not stirring as it turns a honey color. Move the pot around as needed to ensure even caramelization.
  8. Reduce the heat to a low and add the cream, stirring constantly to reduce the foam. Transfer to a heat resistant container and let cool.


The caramel can be kept in an airtight container in the fridge for a month or 2 (if it lasts that long!) Keep extra in a jar to use on ice cream, on cakes, pancakes or waffles!


Dough freezes really well–up to about a month–so double the recipe and tightly wrap the second disc and pop in the freezer for when cravings (or company) come round!

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