Rustic Apple Galette

 

Crust

1 1/2 cups (180g) flour

1/2 teaspoon salt

2 tablespoons sugar

1 1/2 sticks (169g) butter, very cold and cut in small cubes

1/4 cup (60ml) cold water

1. place flour, salt and sugar in the bowl of a food processor. Mix quickly

2. add the cold butter and pulse a couple of times until the butter is the size of peas.

Pour in the cold water and pulse until mixture roughly comes together. Do not over mix

3. take dough out of bowl, form into a ball and place in a plastic bag. Roll into a thick disk and refrigerate for at least 3 hours or up to 3 days

Filling

3 large apples (such as Fuji, Granny Smith, Golden Delicious, Honey Crisp), peeled, cored and cut into thin slices

1/4 cup (50g) sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/8 teaspoon salt

1 tablespoon butter, melted

1. mix all ingredients well

Assembling

1 tablespoon flour 

1 egg yolk, beaten 

coarse brown sugar 

1. preheat oven to 375°F (190°C)

2. take dough out of the refrigerator and roll it out to a 14" (35cm) round. Keep rotating dough while rolling it out. Work fast to prevent dough from sticking. Transfer to a with parchment paper lined baking sheet 

3. sprinkle flour on dough. Place apples on dough leaving  3" (7,5cm) free around the edges. Fold the edges over the apples making pleats as you go around

4. brush the dough with the egg. Sprinkle generously with the sugar

5. bake for 30-35 minutes