This recipe appeared in “Cooking Fresh” in the fall issue of edible New Mexico. See all “Celebrating Fall with the Galette” recipes and get the galette dough recipe and instructions here.

Cardamom Apple and Salted Caramel Galette

Make caramel sauce while galette is baking.
Prep Time15 mins
Cook Time1 hr
Total Time2 hrs


Cardamon Apple Filling

  • 2 pounds apples cored and sliced 1/4-inch thick
  • 3 tablespoons sugar
  • 1 lemon zested and juiced
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cardamom
  • 1/4 cup flour
  • 2 tablespoons butter melted

Salted Caramel Sauce

  • 1 cup granulated sugar
  • 1/4 cup cold water
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 3/4 teaspoon sea salt


Cardamon Apple Filling

  • In a large bowl, gently combine apples with sugar, lemon zest, lemon juice, vanilla, cardamom, and flour.
  • Roll out the dough. Starting in the center, arrange the apples in overlapping rows or circles, leaving a 2-inch border. Brush melted butter over the top of arranged apples.
  • Pleat the dough, brush with egg mixture, and sprinkle with sugar. Bake for 30 minutes and then cover with tented foil and bake for 30 minutes longer.
  • Serve with vanilla ice cream and salted caramel sauce.

Salted Caramel Sauce

  • In a medium saucepan set over medium-high heat, combine sugar with cold water and stir to combine. Cook, without stirring, until sugar has turned a deep amber hue, approximately 10–12 minutes.
  • Meanwhile, warm cream, butter, and salt in a small saucepan. When caramel is ready, slowly whisk in warm cream and continue simmering the mixture until it is smooth (another 2–3 minutes). Remove from heat and serve warm.

+ other stories

Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.