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ROSEMARY CIDER CARAMEL APPLE GALETTE.

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Ingredients
  

rosemary cider caramel

  • 1½ cups apple cider or unfiltered apple juice
  • 3 three to four-inch sprigs fresh rosemary
  • ¾ cup firmly packed light brown sugar
  • 8 tablespoons salted butter cut into individual tablespoons
  • ¼ cup heavy cream
  • pinch sea salt

rosemary pastry crust

  • 1 ¼ cup pastry flour plus extra to flour the surface for rolling
  • 2 tablespoons sugar
  • ¼ tsp . sea salt
  • 8 tablespoons (1 stick) chilled salted butter
  • 1 tablespoon chopped fresh rosemary leaves
  • 2-3 tablespoons ice water
  • 1 egg for the egg wash

filling

  • 2 apples cored and thinly sliced to about 1/8”
  • 3-5 tablespoons rosemary cider caramel

Instructions
 

  • Make the rosemary cider caramel.
  • Place the cider or juice in a medium sauce pan with the rosemary and bring to a boil. Reduce heat to medium-low, keeping the cider at a low simmer. Reduce the liquid to ½ cup, stirring occasionally. Scoop out the rosemary and discard.
  • Once it’s reduced, add in the sugar, butter, cream, and salt, and stir until all ingredients are melted and incorporated. Increase heat to a boil and let mixture cook for another 5 minutes, until slightly thickened (it will thicken significantly once cooled). Remove from heat, pour into an airtight container, and cool completely. Store in the fridge for up to a month—you will have leftovers!
  • Make the pastry crust at least 30 minutes in advance.
  • Mix dry ingredients in a bowl, including the rosemary leaves. Grate chilled butter into the bowl using a cheese grater (kitchen hack!) and use a pastry cutter or fork to work the butter into the flour mixture until it’s almost fully incorporated. Add ice water and work dough together for just a few moments more until it is smooth and cohesive. Flatten into a ½-inch thick disk, cover in plastic wrap, and chill in the fridge for at least 30 minutes.
  • Assemble the galette.
  • Preheat oven to 375º. When the dough has chilled at least 30 minutes, remove from the fridge and lightly dust a piece of parchment paper with flour (the dough will stay on this parchment paper for baking, so it can be as big as the cookie sheet you’ll bake on). Roll out the dough to ¼-inch thick and place the parchment paper and dough on the baking sheet you’ll use in the oven. Spread 2 to 3 tablespoons of cider caramel in a thin, even layer on the dough, leaving a 2-3 inch border. Arrange the apples in two concentric circles, starting with an outer ring, and then adding an inner ring layered on top.
  • Drizzle another 2 tablespoons rosemary apple cider caramel over the top of the apples. Fold the edges of the dough in, layering sections as you go and pressing down to seal. Make sure there are no cracks for caramel to leak out.
  • Brush the exposed dough with the egg wash. Bake for 25-30 minutes (check at 20 to estimate remaining time), until the apple tips are slightly bruléed, the pastry is golden brown, and the bottom is starting to caramelize.