Salted Caramel Apple Galette Recipe – A Rustic Fall Dessert You’ll Love
When the weather cools and apple season begins, nothing beats the aroma of a freshly baked Salted Caramel Apple Galette. This rustic dessert combines everything we love about fall — crisp apples, warm spices, buttery pastry, and the indulgent touch of salted caramel. Unlike a traditional pie, a galette is effortlessly elegant, easy to make, and visually stunning. It’s the kind of dessert that looks like it came straight out of a French bakery, yet can be made right in your own kitchen.
In this post, we’ll walk through every detail of creating a perfect galette — from choosing the best apples to mastering that flaky crust and golden caramel drizzle. Whether you’re baking for a cozy family dinner, a festive holiday gathering, or just craving something sweet and homemade, this Salted Caramel Apple Galette will always impress.
What is a Galette?
A galette is a free-form tart with a single crust that’s folded casually around its filling. It’s the relaxed cousin of the traditional pie — rustic, unfussy, and forgiving. You don’t need a pie dish or any fancy equipment. All you need is a baking sheet, a rolling pin, and a bit of love.
The beauty of a galette lies in its simplicity. The crust is buttery and flaky, the fruit filling juicy and tender, and the shape — imperfectly perfect. It’s ideal for both beginner and experienced bakers because even small flaws make it more charming.
And when you add salted caramel to the mix? You elevate a humble apple tart into a dessert masterpiece — balanced, rich, and utterly comforting.
Why You’ll Love This Salted Caramel Apple Galette
This isn’t just another apple dessert. It’s the kind of recipe that earns compliments, second helpings, and recipe requests. Here’s why:
- Rustic and Elegant: The galette’s free-form shape looks impressive without any fuss.
- Perfectly Balanced Flavor: The combination of tart apples, sweet caramel, and a hint of salt creates a harmonious blend of flavors.
- Flaky and Buttery Crust: The dough is simple yet yields a melt-in-your-mouth texture.
- Less Work Than Pie: No blind baking, no top crust — just roll, fill, fold, and bake.
- Make-Ahead Friendly: You can prepare the dough and caramel sauce in advance for stress-free baking.
Whether you’re celebrating Thanksgiving, hosting a fall dinner party, or treating yourself to a cozy dessert night, this Salted Caramel Apple Galette fits perfectly.
Ingredients You’ll Need
Let’s break down each part of this delicious dessert:
For the Galette Dough
- 1 ¼ cups all-purpose flour (sifted)
- ½ tsp salt
- 1 tbsp granulated sugar
- 115 g cold unsalted butter (cubed)
- 3–4 tbsp ice water (as needed)
Why it matters: The cold butter creates steam pockets as it bakes, giving you that irresistible flaky texture. The ice water binds the dough without making it tough.
For the Apple Filling
- 4 medium apples (Honeycrisp or Granny Smith recommended)
- 2 tbsp brown sugar
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
Why it matters: A blend of tart and sweet apples gives balance. The flour thickens the filling so it doesn’t turn soggy, and lemon juice keeps the apples fresh and bright.
For the Egg Wash
- 1 egg (beaten with 1 tbsp milk)
Why it matters: This gives the crust its golden shine and professional bakery look.
For the Salted Caramel Sauce
- ½ cup granulated sugar
- 3 tbsp unsalted butter (room temperature)
- ¼ cup warm heavy cream
- ½ tsp sea salt (or to taste)
Why it matters: The caramel adds depth, richness, and a touch of indulgence. The salt prevents the dessert from becoming overly sweet.
Step-by-Step Instructions
Step 1: Make the Dough
In a large bowl, combine the flour, salt, and sugar. Add the cold butter cubes and cut them in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add ice water, a tablespoon at a time, just until the dough holds together when pinched.
Shape the dough into a flat disc, wrap it tightly in plastic, and chill for at least 30 minutes. Chilling relaxes the gluten and firms up the butter — both key to achieving a flaky crust.
Step 2: Prepare the Apple Filling
While the dough chills, prepare your filling. In a medium bowl, toss together the sliced apples, sugars, cinnamon, nutmeg, lemon juice, vanilla, and flour. Let the mixture sit for 10–15 minutes to allow the flavors to meld and some juices to release.
Tip: Avoid overmixing — you want the apple slices to stay intact, not mushy.
Step 3: Roll Out the Dough
Preheat your oven to 190°C (375°F). Lightly flour a work surface and roll out the chilled dough into a 12-inch circle, about ⅛ inch thick. Carefully transfer the dough to a parchment-lined baking sheet.
Don’t worry if the edges look uneven — that’s part of the galette’s rustic charm!
Step 4: Assemble the Galette
Spoon the apple mixture into the center of the dough, leaving a 2-inch border all around. Arrange the slices in overlapping layers for a neat appearance, or scatter them freely for a more rustic style.
Fold the edges of the dough over the apples, pleating naturally as you go. Brush the folded crust with the egg wash for that golden-brown finish.
Step 5: Bake to Perfection
Bake for 40–45 minutes, or until the crust is golden and the apple filling is bubbling. Rotate the baking sheet halfway through for even baking.
Once done, let the galette rest for 10 minutes before serving — this helps the juices settle and the crust crisp up.
Step 6: Make the Salted Caramel Sauce
While the galette cools, make your caramel. In a heavy saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Carefully add the butter and stir until melted.
Slowly pour in the warm cream — it will bubble vigorously, so be cautious. Keep stirring until the sauce is smooth. Finally, stir in sea salt to taste.
Let it cool slightly before drizzling over the galette.
Step 7: Serve and Enjoy
Place your beautiful Salted Caramel Apple Galette on a serving plate. Drizzle generously with the warm salted caramel sauce and top with a scoop of vanilla ice cream or a dollop of whipped cream.
Serve it slightly warm for the best flavor and texture — the caramel will be gooey, and the apples tender with a buttery crunch from the crust.
Tips for Success
- Use Cold Ingredients: The colder the butter and water, the flakier your crust will be.
- Don’t Overwork the Dough: Stop mixing as soon as it comes together to avoid a tough crust.
- Mix Apple Varieties: A mix of tart and sweet apples enhances flavor complexity.
- Prevent Soggy Bottoms: Sprinkle a bit of flour or crushed biscuits on the dough before adding the apples.
- Watch the Caramel Closely: Caramel can go from perfect to burnt in seconds — remove it from heat once it turns a rich amber.
Variations
- Nutty Twist: Add chopped pecans or walnuts over the apples before folding the crust.
- Spiced Upgrade: Mix in a pinch of cloves or allspice for extra warmth.
- Pear Galette: Substitute apples with ripe pears for a softer, more delicate flavor.
- Vegan Version: Use vegan butter and coconut cream in the caramel sauce for a dairy-free option.
- Mini Galettes: Divide the dough into smaller portions and create personal-sized desserts.
Make-Ahead and Storage
- Make-Ahead Dough: Prepare and refrigerate the dough for up to 2 days or freeze it for 1 month.
- Make-Ahead Caramel: Store caramel sauce in an airtight jar in the fridge for up to a week. Warm before using.
- Leftover Galette: Store leftovers in the refrigerator for up to 3 days. Reheat in a 180°C oven for 10 minutes to restore crispiness.
Serving Suggestions
The Salted Caramel Apple Galette is delicious on its own, but pairing it can take it to another level:
- Vanilla Ice Cream: Classic and always perfect.
- Whipped Cream: Light and airy, balancing the rich caramel.
- Cinnamon Dusting: A final sprinkle adds warmth and aroma.
- Toasted Nuts: Add crunch and texture contrast.
This dessert also makes a beautiful centerpiece for Thanksgiving, autumn parties, or a cozy Sunday brunch.
Final Thoughts
A Salted Caramel Apple Galette is proof that the simplest desserts often make the strongest impression. Its golden crust, gooey caramel, and tender apples create a dessert that feels both nostalgic and luxurious.
This recipe doesn’t require perfection — in fact, its rustic look is what makes it so inviting. Each bite captures everything comforting about fall: warmth, coziness, and sweetness with just a hint of salt.
If you love apple pies but want something easier yet equally delicious, this Salted Caramel Apple Galette will become your new favorite. Bake it once, and it’ll earn a permanent spot in your seasonal dessert rotation.
Stuffed Portobello Mushrooms with Spinach & Goat Cheese Recipe
Description
These Stuffed Portobello Mushrooms with Spinach & Goat Cheese are a flavorful, elegant, and healthy dish that’s perfect for both weeknight dinners and dinner parties. Meaty Portobello mushroom caps are filled with a creamy spinach and goat cheese mixture, baked until tender, and topped with golden breadcrumbs for a satisfying crunch. This vegetarian recipe is rich in nutrients, beautifully balanced, and bursting with umami flavor — a perfect main or side dish that even meat lovers will enjoy.
Ingredients
For the Mushrooms:
For the Filling:
For the Topping:
Instructions
Prepare the Mushrooms
- Preheat your oven to 190°C and line a baking sheet with parchment paper. Clean the Portobello mushrooms gently with a damp paper towel to remove any dirt. Remove the stems and scrape out the gills with a spoon to create space for the filling. Brush both sides of the mushrooms with olive oil, then season with salt and pepper. Arrange them cap side down on the prepared baking sheet.
Sauté the Vegetables
- In a skillet over medium heat, add 2 teaspoons of olive oil. Sauté the chopped onions for about 2–3 minutes until they turn translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Toss in the chopped spinach, sprinkle with salt and pepper, and cook until wilted — about 2–3 minutes. Remove from heat and let it cool slightly.
Make the Filling
- In a medium bowl, combine the cooked spinach mixture with goat cheese, cream cheese, Parmesan (if using), and thyme. Mix well until everything is fully incorporated and creamy. Taste and adjust seasoning if needed — a pinch of salt or an extra squeeze of lemon juice can brighten the flavor.
Stuff the Mushrooms
- Using a spoon, divide the filling evenly among the mushroom caps. Gently press the mixture down to fill the cavities completely, creating a smooth mound on top.
Add the Topping
- In a small bowl, mix breadcrumbs with olive oil and Parmesan (if using). Sprinkle the mixture evenly over each stuffed mushroom to create a crisp topping.
Bake the Mushrooms
- Place the baking sheet in the preheated oven and bake for 20–25 minutes, or until the mushrooms are tender, the filling is hot, and the topping is golden brown. If you prefer a crispier top, you can broil them for an additional 1–2 minutes at the end.
Garnish and Serve
- Remove the stuffed mushrooms from the oven and let them rest for about 5 minutes before serving. Sprinkle with fresh parsley and serve warm.
- They pair beautifully with a simple side salad, quinoa, or roasted vegetables for a complete meal.
Note
- Choosing Mushrooms: Look for large, firm Portobello mushrooms with intact caps. Avoid overly moist or wrinkled ones.
- Cleaning Tip: Never soak mushrooms in water — they absorb moisture easily and can become soggy.
- Make It Vegan: Replace goat cheese and cream cheese with dairy-free cream cheese or cashew cheese alternatives.
- Add More Flavor: Try adding sun-dried tomatoes, roasted red peppers, or chopped artichokes to the filling.
- Meal Prep Tip: You can prepare the filling ahead of time and refrigerate it for up to 24 hours. Assemble and bake just before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C for 10 minutes until warm.
