Caramel Apple Galette with Champagne Whipped Cream


Caramel Apple Galette With Champagne Whipped Cream2p

I made three Galettes in the past week. This one, one I’m working for the cookbook I’m writing and a small caramelized onion and cheddar one that got devoured.

These are like a secret weapon, in a way. The crust (which you absolutely MUST be made from scratch) is one of my favorite recipes I’ve ever made. It’s soft and buttery and flakey and takes about 8 minutes to throw together.

Caramel Apple Galette With Champagne Whipped Cream7

Eight minutes and you have yourself the best homemade crust you have ever tasted. It does need at least an hour to chill, but the best part is that you can make it days ahead of time and it’s all ready to go when you need it. You can even double the recipe and freeze the extra in a ziplock freezer bag for up to a month.

It’s rustic and it’s imperfections just make it that much more charming.

It has that perfect balance of foodie without fussy and casually elegant. Perfect.

Caramel Apple Galette With Champagne Whipped Cream6

And with Champagne Whipped cream (for real!!) it’s perfect for New Years.

Oh, and I found out last year how to pronounce Galette. I really wanted to say Guh-Lay, because it sounded more elegant to me. I was wrong, I’ll put my linguist aspirations on hold. It’s pronounced Gal-Let. Either way, it’s delicious.

Caramel Apple Galette With Champagne Whipped Cream3

Brown Ale And Cheddar Grits With Pancetta And Crispy Sage


  • 2 ½ cups whole milk
  • ¾ cups brown ale
  • 1 cup regular corn grits (not instant)
  • 1 cup smoked cheddar
  • ½ cup whole milk
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp onion powder
  • pinch cayenne
  • 3 tbs butter, diced
  • 3 oz diced pancetta
  • 5 Sage leaves, chopped (about 2 tbs)


  1. Add the milk and beer to a large pot, bring to a gently simmer, slowly whisk in the grits. Allow to simmer gently, stirring occasionally, until tender, about 20 minutes.
  2. Slowly whisk in the cheese, milk, salt, pepper, onion powder and butter, stir until completely combined.
  3. In a separate pan add the pancetta and cook until browned and most of the fat has been rendered, do not burn. Add the sage and cook for about 30 seconds or until crispy. Drain.
  4. Serve grits topped with pancetta and sage.

Caramel Apple Galette With Champagne Whipped Cream4

19 thoughts on “Caramel Apple Galette with Champagne Whipped Cream

    1. Haha! “Lets eat a Gah-Lay and then go to Tarjay”
      And you’re right, I love that it isn’t perfect and that’s part of the beauty.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.