Have you ever had an apple galette before? Or just any kind of galette in general?
They are so awesome.
You heard it here first, yo!
What I love the most about this dulce de leche apple galette is that it is a lot like an apple pie, but without all the extra dough and filling. It’s super simple, delicious, and makes a great treat in moderation.
I think I most love La Lechera’s Dulce de Leche, which adds a perfect touch of sweetness, without going totally overboard.
Since apple season is in full swing here in Minnesota, I have an abundance of apple varieties to choose from, including my most favoritest apple ever, the Honeycrisp. They are sweet, and juicy, and perfect. Like this apple galette. Har har har.
Rarely, when I make an apple dish, do I use one type of apple alone. I like to use a nice even mixture of sweet and sour apples to get a better variety of flavor profiles. So you can really go nuts with whatever apples are available to you!
In this particular galette, I used one honeycrisp apple, one granny smith apple, and one haralson apple. I peeled them and sliced them very thin.
I also maybe kind of tried to cut off the tip of my thumb during this. Maybe. I haz skillz.
I tossed the apples in a mixture of brown sugar, cinnamon, nutmeg, allspice, lime juice, and a little bit of flour, then spooned it out onto my dough. After that, I drizzled it with hearty globs of La Lechera Dulce de Leche, then sprinkled the whole thing with chopped nuts. After that, all you have to do it bake it and voila! A perfect dessert for a perfect fall day!
And zomg is it a cool one today! ALSO. Did you know it snowed in Northern Minnesota last night?! I so wish I was there. Seriously. Gimmeeeeeee.
So how about we make this amazing dulce de leche apple galette, and be sure to go check out the La Lechera Facebook page and submit your own recipe for World Dulce De Leche Day!
For the Dough
- Preheat oven to 425 degrees.
- In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter. two knives, or your fingers, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.
- Transfer the dough to a floured work surface, pat into a ball and flatten into a disk. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about ¼ inch thick. Transfer to a parchment lined baking sheet.
- In a medium sized bowl, combine the apples, brown sugar, flour, cinnamon, nutmeg, allspice, and lime juice. Stir gently to combine.
- Spoon the apples onto the dough, leaving 2 inches clear around the edge. Spoon the dulce de leche onto the apples, then sprinkle with the walnuts.
- Wrap the edge of the dough up and over the apple mixture, then whisk together the egg and milk in a small dish and use it to wash the edge of the dough. Sprinkle with the demerara sugar, then bake for 30 minutes, or until the dough is golden brown. Allow to cool for a few minutes before serving.