Salted Caramel Apple Galette
This gloriously decadent pudding hits all the right notes. Make the salted caramel sauce beforehand, you can find the recipe here. After dressing this delightful galette with it, you may even have some caramel left for your coffee later, but then again, maybe not.
AUTUMN - VEGETARIAN
Here's how you do it
1. Firstly, make your caramel sauce – the recipe can be found here. Or substitute for rice malt syrup for a vegan option. This takes around 10 minutes. Keep to one side to cool, you can reheat this again later to drizzle over the galette if it becomes thick as it sets.
2. Now make your pastry. Simply mix the flour, sugar, oil and water until a dough forms. Cover and pop to one side.
3. Next, get to your apples. Peel, core and chop them into fine slices.
4. Now, melt your butter and remove from the heat. Add the vanilla and mix and then add the sugar and cinnamon and mix again.
5. Either grease a large baking tray or roll out a sheet of grease-proof paper onto the baking tray and retrieve your pastry. Roll it out into a large circle, smoothing the edges as you go with a palette knife.
6. Now, one at a time, take a piece of apple, dip it into the butter mix, remove the excess and place each piece of apple in a circle, approximately 2 inches from the edge and continue with each piece of apple until you have created two circles of overlapping fruit or a spiral arrangement.
7. Carefully lift the edge of the pastry and fold over towards the centre, pinching it closed each time you lift and fold.
8. Brush the pastry with the beaten egg and sprinkle the whole galette with the sugar.
9. Now bake it in the oven for 30 minutes at 180 degrees, until the pastry crust turns golden and the apples are soft. Allow to cool for five minutes.
10. Heat the caramel sauce up and drizzle over the galette and leave the remaining sauce in a small jug or bottle for folks to add a little more should they wish. Serve with cream.
Ok, I’m going to level with you. This is certainly not the healthiest dessert option out there, however, all in moderation, right? Even moderation. This is a real win in our house and really lovely to make with little hands being able to get involved. Provided you eat a natural diet, packed with goodness, we’ve always maintained that there is little harm in an indulgent pudding every now and then. We usually make Fridays our baking day for treats, meaning perfect timing for the weekend.
However, if you were looking to make this a healthier, or vegan option, simply sub the caramel sauce with honey (or rice malt syrup) to drizzle. The sugar can also be omitted from the pastry and add honey (or rice malt syrup or stevia) to the cinnamon and vanilla instead of the sugar and butter. Then skip the cream. Still delicious, but slightly easier on the calories.
With regards to the pastry, this recipe is inspired by our friend Marie Jo, who just so happens to be French. It is only fitting for this glorious French style apple pie, that her delicious dairy free pastry recipe makes the cut. There’s something very pleasing about making a rustic, hand-shaped pie from scratch, I often imagine my Grandmother doing the exact same thing 50 years ago. Some things never go out of style.
For the pastry:
- 350g self-raising flour
- 50g icing sugar
- 100g extra virgin olive oil
- 100g water
For the filling:
- 800g of apples (approx. 4 apples)
- 2 tbsp butter, melted (or vegan equivalent)
- 1 tsp vanilla
- 70g sugar
- 1 tsp cinnamon
- One beaten free-range egg (or use olive oil as a glaze for vegan option)
- Tablespoon of sugar
- Cream to serve