Caramel Galette

Instructions

1. 1

   In a large bowl, combine the flour and salt. Add the cold butter and, using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse breadcrumbs.

2. 2

   Gradually pour in the ice-cold water, stirring with a fork until the dough comes together in a ball.

3. 3

   Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable.

4. 4

   On a lightly floured surface, roll out the dough to a thickness of about 3 mm. Transfer the dough to a 20 cm tart pan with a removable bottom.

5. 5

   In a small saucepan, combine the granulated sugar, brown sugar, and 50g of water. Place over medium heat and cook, stirring occasionally, until the sugar has dissolved. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

6. 6

   Remove the saucepan from the heat and carefully pour the hot sugar mixture into the pastry shell. Use a spatula to spread it evenly and allow it to cool slightly.

7. 7

   Pour the cream into the pastry shell, followed by the beaten eggs. Use a spatula to spread the mixture evenly and allow it to cool completely.

8. 8

   Brush the edges of the pastry with the melted butter. Cut a few slits in the top of the galette to allow steam to escape during baking.

9. 9

   Bake the galette for 25-30 minutes, or until the pastry is golden brown and the caramel is bubbly and slightly caramelized.

10. 10

    Remove the galette from the oven and let it cool for 10 minutes. Serve warm, dusting with powdered sugar if desired.