This galette is a reversed version of a classic apple tarte tatin, as the caramel-cooked apples are encased in puff pastry rather than being arranged on top. This galette has more crust, which is always my preference. You could also make this galette with caramelised quince or pear.
Method
A recipe from Canelle et Vanille by Aran Goyoaga (Sasquatch Books).
