Salted Caramel Galette

Instructions

1. 1

   Preheat the oven to 200°C (400°F).

   Tip: Use a baking sheet lined with parchment paper to prevent the galette from sticking.

2. 2

   In a large bowl, whisk together the flour, salt, and confectioner's sugar. Add the cold butter and use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

   Tip: Be careful not to overwork the dough.

3. 3

   Gradually pour in the heavy cream, stirring with a fork until the dough comes together in a ball.

   Tip: If the dough is too dry, add a little more cream. If it's too wet, add a little more flour.

4. 4

   Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 3mm (1/8 inch).

5. 5

   Transfer the dough to a 23cm (9 inch) tart pan with a removable bottom. Trim the edges and press the dough into the corners.

   Tip: Use a fork to prick the bottom of the crust.

6. 6

   Bake the crust for 15 minutes, then remove it from the oven and let it cool slightly.

   Tip: Use a pastry brush to brush the edges of the crust with a little water.

7. 7

   In a small saucepan, combine the granulated sugar, brown sugar, and 50g of water. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

8. 8

   Remove the saucepan from the heat and stir in the heavy cream and vanilla extract.

   Tip: Let the mixture cool slightly, then stir in the flaky sea salt and pecans.

9. 9

   Pour the salted caramel mixture over the baked crust and smooth the top.

   Tip: Let the galette cool completely before serving.

10. 10

    Serve the galette chilled, dusting with confectioner's sugar if desired.