• Thaw puff pastry according to the puff pastry manufacture box. Preheat the oven to 177C / 355 F. On a clean, lightly floured surface, roll out puff pastry into a 16-by-18-inch oval shape, 1/16 to 1/8 inch thick. Transfer the dough to a baking sheet covered with parchment paper. (if you are using pre-rolled puff pastry, place the dough on a baking sheet covered with parchment paper)
  500 g (1pkg ) of puff pastry
• Wash, core and cut apples on thin slices. In a small bowl, mix with spatula, fine sugar with ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the apple slices on top and place pieces of butter slice on top. Fold the edge of the dough up over the apples to create a 2-inch border. Sprinkle sliced almonds over the apples, then brush the edges of the galette with egg wash and sprinkle with the 1 teaspoon of sugar.
  ¼ cup sugar, 3 tablespoons ground almonds, 3 tablespoons all-purpose flour, 4 large apples, 1/2 cup unsalted butter, 1 small egg
• Bake the galette in a preheated oven for 25-35 minutes. Take the galette out of the oven and brush the edges and middle of the galette evenly the apricot preserve. If the apricot preserve is too thick, add 1 tablespoon of warm water and mix it until smooth consistency. Let the galette cool to room temperature before serving.
  ½ cup apricot preserve

Caramel drizzle

• For salty caramel sauce. In a medium sauce pan, melt butter, add brown sugar and cream. Bring to a light boil and then turn down to a simmer for 3-5 minutes. Remove from heat and add vanilla with salt. Let the caramel sauce to come to room temperature to thicken. Use it to drizzle the apple galette. Slice the galette as pizza and serve.
  3 tablespoons unsalted butter, 3/4 cup brown sugar, ½ teaspoon vanilla extract, 1 pinch flaky sea salt, 4 tablespoons heavy cream (35%)