1 ½cupsall-purpose flourplus more for work surface
4applesyour favorite variety
⅓cuplight brown sugar
sprinkle of nutmeg
pinch of salt
1eggwhisked for egg wash
walnutsoptional, chopped for garnish
½cupheavy whipping cream
Make the crust
Place a stick of butter in the freezer to freeze for at least an hour in preparation for making this galette.
In a medium bowl, mix together the flour, sugar, and salt. Using a cheese grater, on the wide shavings side, grate all of the frozen butter into the medium bowl with the flour mixture.
Pour in the ice cold water. Knead the dough on a lightly floured surface until it all comes together. If it has a hard time coming together, add an additional tablespoon of ice cold water. The mixture should be slightly crumbly in texture but hold together when squeezed.
Shape the dough into a ball and flatten it into a disk. Wrap it in plastic wrap and refrigerate for 1 hour and up to 2 days.
Prepare apple filling
In a medium bowl, add the apple slices, lemon juice, brown sugar, cinnamon, nutmeg, and salt.
Gently toss to coat all the apples. Be careful to not rip the apple slices.
Prepare the caramel
Combine the sugar and water in a small sauce pan on medium heat. Do NOT stir the sugar water until the sugar has caramelized. Through the caramelization process it will turn from clear, to light gold, to an amber color. Once it is a deep amber (like the color of copper), remove from the heat.
Slowly and carefully pour in the heavy cream while vigorously whisking. It will bubble a lot so be careful.
Mix in the butter. Add in the vanilla, bourbon, and salt and whisk until combined.
Cool at room temperature for about 10 minutes.
Preheat the oven to 400 F. Line a baking sheet with parchment paper.
On a lightly floured surface, roll the dough out onto a ⅛ inch thick circle. Transfer the dough onto the prepared baking sheet.
Arrange the apple filling in an even layer on top of the dough, leaving about 2 inches of uncovered dough all the way around the edge. Fold the edges of the dough over the filling.
Egg wash the edges of the dough and sprinkle with turbinado sugar.
Bake for 30-40 minutes until the crust is golden brown.
Drizzle with the bourbon caramel sauce and top with walnuts.