Transfer dough to a lightly floured surface then shape into a disc. Wrap the disc in plastic wrap and refrigerate for at least one hour or up to 3 days.
Roll the dough out to a 12 inch wide circle then transfer the rolled dough to the prepared baking sheet. Arrange the apple slices in the middle of the dough and drizzle with caramel.
Fold the dough over the edges of the filling then brush the dough with an egg wash and sprinkle with raw sugar. Bake galette then let cool before slicing.