Doenjang Caramel Apple Galette
This galette combines a rustic French free-form pastry with a Korean twist - a drizzle of doenjang-infused caramel over cinnamon-spiced apples. The crust is made by cutting cold butter into flour and shaping it by hand, folding the rough edges over the fruit without fussing over symmetry. Sliced apples tossed with brown sugar and cinnamon fill the center, softening in the oven until tender. The doenjang caramel, made by whisking a small amount of fermented soybean paste into a brown sugar and cream sauce, adds a salty, umami undercurrent that transforms the familiar apple-and-cinnamon combination into something more layered. The doenjang amount is kept deliberately small - enough to create an intriguing depth, not enough to taste overtly of soybean paste.
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Instructions
- 1
Cut butter into flour, a little sugar, and salt, then add ice water to form dough; chill 30 minutes.
- 2
Slice apples thin and toss with lemon juice and cinnamon.
- 3
Melt brown sugar into caramel, whisk in doenjang, then cream; cool slightly.
- 4
Roll dough into a round, spread a thin layer of caramel, and layer apples in the center.
- 5
Fold edges inward to seal and brush with egg wash.
- 6
Bake at 200°C for 35-40 minutes until crust is deep golden.
- 7
Warm remaining caramel and drizzle over the baked galette.
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