Pretzel Walnut Crust

1. Add pretzels and walnuts to food processer and blend until they resemble fine crumbs. Add flour, cardamom and salt and blend until combined.
2. Next, add butter then pulse a few times until the mixture becomes crumbly. Add yogurt and water then pulse a few times until the mixture begins to form a ball (if dough seems too dry continue to add water, 1 teaspoon at a time).
3. Remove the ball of dough from the food processor and use your hands to flatten the dough into a disk shape. Wrap the dough in plastic wrap and refrigerate until firm for at least 1 hour or overnight (my preferred method).

Apple & Brie Filling

1. Preheat oven to 375°F and line a rimmed baking sheet with parchment. In a large mixing bowl, combine apples, brown sugar, flour, lemon juice, cinnamon and nutmeg. Set aside.
2. Remove the chilled dough from the refrigerator and transfer to a lightly floured surface. Roll out the dough to roughly a 14″ circle (it does not have to be a perfect circle). Carefully transfer the dough to a large baking sheet lined with parchment paper.
3. Layer apple slices in a circle, leaving a 3-inch border from the edge of the dough. Place chunks of brie in the center of the circle then top with more apple slices, layering in the opposite direction. Top with walnuts.
4. Fold the edges of the dough over the filling, pleating as you go. Leave a decent sized opening over the center. In a small mixing bowl, combine 1 tbsp granulated sugar with 1/2 tsp ground cinnamon. Brush the edges of the dough with egg then sprinkle cinnamon sugar mixture over the egg wash.
5. Bake the galette for 30 minutes or when the dough is a beautiful golden color. Allow galette to cool for at least 10 minutes before serving. Top with a drizzle of caramel (see directions below for whiskey caramel). Enjoy!
6. Whiskey caramel: In a small saucepan over medium heat, add caramel and bring to a gentle simmer. Add whiskey or bourbon and cook, stirring often, for about 5 minutes until the alcohol cooks out.