The Bardic Chef: Recipe – Sticky Apple Galette

She has been nothing but miserable to me since my arrival. Mean-spirited, looking down on me like every Wachter ever has. I swear on my last dying breath that she married him out of spite, just out of her hatred for me. She never takes responsibility for anything in her life, she refuses to do hard work and leaves the tasks to others, she is the most spoiled woman I’ve ever met. I despise her.

… yet, she has lost her entire family. The entire rest of the Wachter clan, consumed by the mist, and she has been locked in the library ever since. Victor says her favorite is apples… I’ll leave this by the door and be done with it.



  • 1 cup of sugar
  • 6 tbsp butter, salted
  • ½ cup heavy cream
  • 1 tsp salt


  • 1 ½ cups flour
  • ¼ cup sugar
  • ¼ tsp salt
  • ½ cup butter, cold
  • ¼ cup cold water
  • 3 apples, green
  • ¼ cup brown sugar
  • 1 ½ tbsp flour
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 egg
  • ¼ cup walnuts, chopped


For the Caramel: Put a pot over medium flame and add the sugar, stirring constantly, until it melts into brown liquid. Add butter, and stir with whisk. Drizzle the cream while stirring, then boil everything for one minute. Remove from heat and add the salt, then cool. Set aside.

For the Galette: Whisk the flour, sugar, and salt together in a bowl, then fork in the butter to make tiny ball crumbs. Add water and stir. Knead dough together on a floured surface until combined, make a ball with it, then flatten into a circular shape. Wrap and place in a chilled place for 2 hours. Mix cut apples, brown sugar, flour, and spices in a bowl.

Roll the chilled dough out into a 11-inch circle, and move to a baking sheet covered in parchment. Drain any juices/liquids away from the apples, then place the apples inside of the galette center, leaving a 2 inch border on the outside. Fold over the edges. Press to seal. Drizzle the caramel over the top, avoiding the crust if possible, then brush the crust with the egg (whisked to make a wash), then top with walnuts. Bake in a 425 degree oven, for 40 minutes, then remove and cool. Drizzle on more caramel sauce, then serve.