Take your butter and cut it into about ½" pieces. Place in a small bowl and put in the freezer for at least 30 minutes.
113 g Unsalted butter
Mix together flour and salt in a medium-large bowl.
200 g AP Flour, 5 g Salt
Dump frozen butter into flour mixture. Using a pastry cutter, cut butter into flour until it is about pea size bits.
Add 1 tbsp of vodka and 4 tbsp of ice water. Mix until dough comes together, adding extra tbsp of water if needed. Dough should come together but not be wet.
1 tbsp Vodka, 4-5 tbsp Ice water
Pat dough into a 4-6" disc and wrap in plastic wrap. Place in the refrigerator for at least 4 hours.
Right before you take your dough out of the refrigerator, peel and slice your apples.
600 g Apples
Place apples in a bowl, and add brown sugar, cinnamon, flour, salt and mix, coating the apples. Set aside.
25 g Dark brown Sugar, 15 g AP flour, 1 tsp Cinnamon, ¼ tsp Sea salt
Take your dough out and let sit for about 10 minutes.
Lightly flour a sheet of parchment. Roll dough out on the parchment until about ⅛" thick. Dough should be mostly round but does not need to be perfect.
Place parchment with dough onto a rimmed baking sheet.
Place apples onto the center of dough and spread into an even layer, leaving about a 1-2" border around the edges. This can be done decoratively or not just make sure there are no big spots with tons of apples.
Take a piece of the edge and fold over, towards the center. Take the section next to it and repeat around until your galette has a crust.
Chill your galette in the freezer for about 30 minutes before baking.
Preheat oven to 350°F
Remove your galette from the freezer. Brush the crust with beaten egg yolk, and sprinkle with demerera/turbinado sugar.
1 Egg yolk, 2 tbsp Turbinado/Demerera Sugar
Bake on center rack of oven for about 40-50 minutes, until crust is golden brown.
While your galette is baking, make your salted caramel sauce.Pour water and sugar into a pot and whisk together. 200 g Granulated sugar, 120 g Water
Place the pot over medium-high heat until the sugar dissolves and comes to a low boil. Once dissolved, reduce heat to medium.
Let the sugar simmer/low boil without stirring. After the water cooks off, the sugar syrup will begin to caramelize. You want it to become a golden amber color, which should take 15 minutes or so.
When the sugar has reached the right color, reduce heat to low. Carefully and slowly pour in the cream and constantly whisk while doing so. The pan will bubble up a lot and it will be very hot - keep whisking and pour slowly.
120 g Heavy cream
After all the cream is in, keep whisking the mixture for about one minute on low heat until it has mostly come back together.
Remove your pot from heat and add your butter and vanilla and whisk in.
56 g Unsalted butter, ½ tsp Vanilla
Once your butter has melted in, add your pinch (or two) of flaky sea salt, stir in and then pour your caramel into a jar or bowl.
pinch Flaky sea salt
Let caramel cool while your galette cooks. Extra caramel not used on the galette can be kept in the refrigerator in a jar for about 1-2 weeks and in the freezer for a few months. Remove galette from oven and allow to cool for about 1 hour. This will allow any juice or moisture to thicken. Warm caramel can be poured over the galette after it's been out of the oven for 20-30 minutes or it can be added when served. Serve room temperature or warmed, excellent with vanilla ice cream. Store any leftover, covered in refrigerator for up to 3 days. Enjoy!