Caramel Chocolate Apple Galette

A golden-brown pie crust slathered with chocolate ganache, piled high with apples and drizzled with a caramel sauce.

Course Dessert

Cuisine French

Prep Time 30

Cook Time 45

Resting Time 2

Servings

Calories 282kcal

In a medium bowl combine the flour and salt.
Add the cold butter and shortening. Using clean hands work it into the flour until it is a coarse texture with a few larger chunks.
Slowly drizzle the cold water in a little bit at a time, working it into the dough. When the dough begins to clump together stop adding water.
Turn the dough out onto a clean and floured surface and bring the dough together until the dry ingredients are fully incorporated.
Form the dough into a disc shape and cover. Chill for at least 2 hours.
Place the dough on a clean and floured surface and begin to roll it out into a 12-inch circle. The dough should be about ⅛ of an inch thick.
Transfer the dough circle onto a baking sheet lined with parchment paper or a silicone baking mat. Place in the fridge until you are ready to assemble.

Add the chocolate chips and heavy cream to a small saucepan over medium heat and stir until fully melted.
Let the ganache cool slightly and then spread the ganache over the dough circle, leaving about 2 inches of the edge empty.
Place the dough circle back in the fridge while you prepare the apples.

Preheat the oven to 400 degrees (F).
In a medium bowl combine the sliced apples, brown sugar, lemon juice, cinnamon, and salt. Stir to fully coat the apples.
Arrange the apple slices on top of the chocolate, leaving space around the outside.
Fold the edges of the dough on top of the apples.
Brush the dough with heavy cream and sprinkle with granulated sugar.
Bake for 40-45 until deeply browned. Remove from oven and allow to cool completely.

In a medium saucepan combine the sugar and water over medium-high heat. Let cook, without stirring, for about 10 minutes or until the mixture turns a medium amber color.
While the sugar cooks warm the heavy cream in the microwave.
When the sugar is ready slowly add the heavy cream, whisking constantly for 2 minutes.
Remove from heat and add butter. Whisk until melted and smooth. Let cool.
When the caramel and the galette have both cooled slightly, pour the caramel over the galette to your liking.