Caramel Apple Galette

I’m a little shocked the calendar says November. I don’t know what happened to the month of October but it flew past in a blink of an eye. With Thanksgiving just a couple weeks away, I thought it would be fun to feature a few delicious and special recipes that might be the perfect addition to your menu this month.

My sole focus (other than it being delicious) is on the ease of the recipe, Thanksgiving is stressful enough with all the different dishes and jockeying for oven time and the rush to get everything warm and on the table at the same time. We don’t need complicated, we just need simple and lovely.

I have never once, not one single time, perfected pie dough and alas, I have officially given up. I have The Little Bake Shop on speed dial for pies while I focus on other fun desserts. Hence, this caramel apple galette.

Apples, butter and cinnamon collide in this simple galette. Made with store bought puff pastry, it bakes up crisp, golden and perfectly flaky. Serve warm with a generous scoop of vanilla ice cream and a drizzle of caramel sauce.

This dessert is the perfect fall treat and a lovely addition to your Thanksgiving menu. Thanks to the store bought puff pastry, making this recipe is a breeze. Simply thaw the puff pastry for a few minutes while you slice up the apples. A little sugar and spices make the apples sing and a few minutes in the oven to bake and you get a rustic, delicious dessert everyone loves. The drizzle of caramel sauce takes the it another level. Enjoy!

Caramel Apple Galette

• 1 sheet puff pastry, thawed

• 4 cups peeled apples, cut into thin, even slices

• 1/3 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 tablespoon lemon juice

• 2 tablespoons cornstarch

• 1 teaspoon cinnamon

• 1/8 teaspoon Kosher salt

• 2 tablespoons cold butter

• 1 egg, beaten

• 1 tablespoon raw sugar

• 3 tablespoons caramel sauce

• Vanilla ice cream

Preheat the oven to 425 degrees. Place puff pastry on a lightly floured piece of parchment paper and roll into a rectangle (roughly 11x12). Transfer to a baking sheet OR cast iron pan OR pie dish (lots of options!). Set aside while you make the filling.

Wash, peel and slice the apples into thin even slices. Don’t stress too much about making the slices perfect, but the more uniform in thickness the apple slices, the more evenly they bake and overall the better the texture of your galette.

In a bowl, combine the apple slices, sugar, lemon juice, corn starch, vanilla extract, cinnamon and salt. Give the apples a good mix until they are evenly coated.

Arrange the apple slices evenly across the puff pastry. Drizzle the apples with two tablespoons of the filling juices and dot the apples with the cold butter. Fold the edges of the pastry, pressing together to help them hold together.

In a small bowl, beat one egg with a teaspoon of water. Use the egg wash to brush along the edges of the puff pastry and sprinkle liberally with raw sugar.

Bake in the 425 degree oven for 10 minutes. Without opening the door to the oven, reduce the oven temperature to 375 degrees. Continue baking for about 30 to 35 minutes until the edges of the galette are deeply golden brown and the filling is bubbling along the edges. The apples will feel soft to the touch.

Allow the galette to cool on the pan for about five minutes. Drizzle with a few tablespoons of caramel sauce before cutting into pieces. Serve alongside a big scoop of vanilla ice cream.