1 ½cupsall-purpose flour,plus more for rolling the dough out
½ cupunsalted butter, cold
3largeBC Tree Fruit apples**
2tablespoonssalted caramel sauce, see below for salted caramel recipe
Salted Caramel Sauce***
6tablespoonsunsalted butter, cut into about 6 pieces
⅓cupwhipping cream, 33-35% MF
In a large bowl whisk together the flour and sugar.
Cut the butter into pieces. Then using a pastry cutter or 2 forks, work the butter into the flour mixture until it's in small pea-sized pieces.
Using a rubber spatula, gently stir in the water 1 tablespoon at a time until the flour is fully incorporated. Knead the dough once or twice to fully incorporate the flour (if needed).
Form the dough into a round disc shape, wrap in plastic wrap and chill in the fridge for at least an hour or up to 3 days.
Core and peel the apples, then cut into slices about ½ cm or ¼ inch thick.
Toss the apples with the brown sugar, cinnamon, and caramel sauce.
Whisk together the egg and milk in a small bowl.
Preheat the oven to 400F degrees.
Lightly flour a clean kitchen countertop.
Using a floured rolling pin, roll out the pastry starting from the centre until it forms a circle about 12 inches in diameter. (If the pastry is too hard to roll out, let it warm up at room temperature for 15 minutes first).
Transfer the dough to a large cookie sheet lined with parchment paper.
Arrange the apples into the centre of the dough, leaving a border about 2 inches around the edge. (Do not add the remaining juices from the bottom of the bowl - otherwise the pasty can get soggy).
Brush the inside of the border with the egg wash, then fold over the edges overlapping and pinching them down as necessary. Then brush the outside border of the crust with the egg wash.
Bake in the preheated oven for 28-32 minutes or until the edges are golden brown.
Allow to cool for 10 minutes, then either cut into slices directly from the cookie sheet or carefully transfer the galette to a serving plate using 1 or 2 large spatulas.
Top with ice cream and caramel sauce.
Salted Caramel Sauce
Add the sugar to a medium saucepan over medium heat.
Stir occasionally as the sugar melts. It will first form clumps, then melt into a smooth amber coloured liquid.
Once the sugar has fully melted, whisk in the butter. After the butter is fully melted and incorporated, whisk in the cream.
Remove from the heat and stir in the vanilla extract and salt.
*Feel free to use your favourite pie dough recipe or store-bought pie dough.**I used Ambrosia apples for this recipe. Any apple variety that's flavorful, crisp and recommended for baking will work well. **Use your favourite salted caramel recipe or any high-quality caramel sauce.