1. Make the pastry:

1. In a bowl, whisk flour, sugar, and salt.

2. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

3. Add ice water one tablespoon at a time until the dough just comes together.

4. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).

2. Prepare the apple filling:

1. In a large bowl, toss sliced apples with sugars, cinnamon, nutmeg, lemon juice, vanilla, and flour.

2. Let sit for 10–15 minutes so the juices start to release.

3. Make the salted caramel sauce:

1. In a medium saucepan over medium heat, melt sugar until it turns amber, stirring occasionally.

2. Carefully add butter (it will bubble), whisk until melted.

3. Slowly add warm cream while stirring constantly.

4. Remove from heat, stir in sea salt, and let cool slightly.

4. Assemble the galette:

1. Preheat oven to 400°F (200°C).

2. On a floured surface, roll the chilled dough into a 12-inch circle.

3. Transfer to a parchment-lined baking sheet.

4. Arrange apples in the center, leaving a 2-inch border.

5. Drizzle 2–3 tablespoons of salted caramel over the apples.

6. Fold the edges of the dough over the apples, pleating as you go.

7. Brush edges with egg wash and sprinkle with coarse sugar if desired.

5. Bake:

• Bake for 35–45 minutes, or until the crust is golden and the filling is bubbling.

• Cool slightly before serving.

6. Serve:

• Drizzle extra salted caramel sauce over the warm galette.

• Serve with vanilla ice cream or whipped cream.