Rustic Apple Galette

The flakiest afternoon Autumn snack.

Ingredients

For the crust:

- 1 1/2 cups (180g) all-purpose flour

- 1 1/2 tsp sugar

- 3/4 cup (1 1/2 sticks) chilled

unsalted butter

- 3/4 tsp kosher salt

- 4 Tbsp ice-cold water

- 1 egg yolk (for egg wash)

For the apple filling:

- 3 golden apples

- lemon juice

- cinnamon

- nutmeg

Directions

For the crust:

1. Combine flour, sugar and salt

2. Cut butter long ways into 4 to 6 pieces

3. Toss butter in flour mixture to coat it

4. Pour everything onto a clean surface and start rolling out the butter with the flour

5. Use a bench scraper to clean your rolling pin and fold the dough on top of itself to start combining it (it will look like a mess, but keep rolling and folding!)

6. Start adding the water 2 Tbsp at a time

7. Roll and fold until a nice dough forms (you should still be able to see chunks of butter -- this is what makes the layers in the puff pastry)

8. Wrap the dough in plastic wrap and chill for 30 minutes up to overnight

For the apple filling:

1. You can choose to either peel your apples or slice your clean apples with the peel for a more rustic look -- slice to the thickness of your liking

2. Once all sliced, place them in a bowl and drizzle some lemon juice on top

3. Add cinnamon, nutmeg, and other spices of your choice and coming with a spatula in order not to break the apple slices

Making the galette:

1. Preheat convection oven to 350F

2. Remove your pie dough from the fridge 5 to 10 minutes prior to making your galette

3. Roll out your dough on a well-floured piece of parchment paper until it is a rough circle of about 1 to 2 cm thick (don't worry about the rough edges --- this is what makes it rustic!)

4. Add your spiced apple slices in the pattern of your choice, starting from the center

5. Once all apple slices have been added, fold the dough over the edges

6. Egg wash the dough and bake for 40 minutes, until golden