Earlier, the group had gone around the corner to pick apples. They weren’t sweet yet as it was the middle of summer, but the cows weren’t complaining. Slowly, the older, bravers ones started to approach the fence. They were coming to say hello to the friendly faces offering them a morning snack. The calves stayed behind in hesitation. They didn’t know yet what to think of this boisterous group jumping up and down.
We loved the time we got to spend with these gorgeous cows this summer. We know they won’t be there next summer if we get to return to the mountains of North Carolina.
This sweet face.
Now on to this yumminess. A galette is a rustic tart. You can fill it with whatever your heart desires. I am particularly fond of apple desserts. Apples and caramel, high swoon factor. Apples with Sicilian sea salted caramel, get me some oxygen. This galette is fabulous even without the caramel. And if you do decide to go for the caramel layer around the rim, you’re lucky. If you happen to have a nice, coarse sea salt. Great! It doesn’t have to be Sicilian. Just trust me when I tell you, that salted caramel is addictive and you have to try it.
Apple Galette with Sicilian Salted Caramel
5 apples sliced 1/4 inch thick (peeled and cored)
juice of 1 lemon
1/3 cup of granulated sugar
1 teaspoon cinnamon
2 tablespoons butter
2 tablespoons apricot jam
1 large egg yok
1/2 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup cold unaslted butter, cut into cubes
2 tablespoons cream cheese
1/4 cup ice water
1 large egg
1 tablespoon water
2 tablespoons turbinado sugar
Sicilian Salted Caramel
1 can of sweetened condensed milk
1/2 teaspoon Sicilian Sea Salt (or any coarse sea salt)
When you have your apple mixture ready, the dough chilled, caramel made…it’s time to make this galette. Make sure while you are making the caramel to preheat the oven to 400 F. Roll out the dough on a lightly floured surface. It can be your kitchen counter (just make sure it’s clean). It should be rolled out to about 15 inches round and about 1/4 inch thick, to be exact. Fold the dough into quarters, and then transfer to your baking sheet lined with parchment paper. Unfold the dough, and then add the apple mixture to the middle of the dough leaving about 3 inches of dough around the apples. Begin to fold over the dough toward the middle of the apples with loose pleats. In a small bowl, whisk the egg with the water. Brush the dough with the egg mixture and carefully spoon on the sugar. If you get it all around the parchment paper, it will start to smell like burned sugar.
Bake for about 30 minutes. You want your crust to be a nice, golden color. Not too brown and crunchy. Let it cool down and then drizzle around the border the salted caramel. Now take the galette and HIDE! It is amazing!!