Jablečno-karamelová galeta

The caramel is properly buttery, not just sweet, and it seeps into the apples just right. I heated a slice for fifteen seconds and the tangy fruit balanced the rich crust beautifully—finished the whole thing in one sitting.

The crust stayed flaky even after reheating, which surprised me—most galettes turn soggy. I loved how the tangy apples cut through the buttery caramel, making each bite feel rich but not heavy.

The caramel’s sweetness is perfectly balanced by those tangy apples, and the 100% butter crust stays crispy even after reheating. I’ve already ordered a second one, it’s dangerously easy to finish a slice in two minutes.