Name: Apple Galette
Yield: 6 to 8 servings
Ingredients: *Crust:**; 1¼ cups all-purpose flour; 1 tablespoon sugar; ½ teaspoon salt; ½ cup (1 stick) cold unsalted butter, cut into small cubes; 3 to 4 tablespoons ice water; *Filling:**; 3 large apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced; ¼ cup sugar; 1 tablespoon all-purpose flour; 1 teaspoon cinnamon; ½ teaspoon vanilla extract; 1 tablespoon lemon juice; 1 tablespoon butter, cut into small pieces; *Assembly:**; 1 egg beaten with 1 tablespoon water (egg wash); 1 tablespoon coarse sugar (turbinado or demerara); Vanilla ice cream or whipped cream, for serving

A galette is a rustic, free-form tart — pie's laid-back cousin who doesn't care about crimped edges or matching pastry lattice. You roll the dough, pile on the apples, fold the edges over, and bake. It looks imperfect in exactly the right way, and it tastes spectacular.

Ingredients

*Crust:**
1¼ cups all-purpose flour
1 tablespoon sugar
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into small cubes
3 to 4 tablespoons ice water
*Filling:**
3 large apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced
¼ cup sugar
1 tablespoon all-purpose flour
1 teaspoon cinnamon
½ teaspoon vanilla extract
1 tablespoon lemon juice
1 tablespoon butter, cut into small pieces
*Assembly:**
1 egg beaten with 1 tablespoon water (egg wash)
1 tablespoon coarse sugar (turbinado or demerara)
Vanilla ice cream or whipped cream, for serving

Method

Make the crust: Pulse the flour, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture looks like coarse meal with some pea-sized pieces. Drizzle in the ice water, 1 tablespoon at a time, pulsing until the dough just comes together. (You can also do this by hand with a pastry cutter.)
Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Toss the apple slices with sugar, flour, cinnamon, vanilla, and lemon juice.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
Roll the dough into a rough circle about 12 inches across and ¼ inch thick. Transfer to the prepared baking sheet.
Arrange the apples in the center of the dough, leaving a 2-inch border. Fan them in concentric circles or pile them casually — both ways work. Dot with the small pieces of butter.
Fold the border up and over the apples, pleating as you go. Some of the apples in the center will be exposed. That's the point.
Brush the crust with egg wash and sprinkle with coarse sugar.
Bake for 35 to 40 minutes, until the crust is deep golden and the apples are soft and caramelized.
Cool for 10 minutes on the baking sheet. Serve warm with ice cream.
*Storage:** Room temperature for 2 days, covered loosely. Reheat in a 177°C (350°F) oven for 10 minutes.
*Seasonal note:** A galette is forgiving in a way that pie isn't. The crust doesn't need to be perfect. The apples don't need to be uniform. Embrace the imperfection — that's what makes it beautiful. This also works wonderfully with pears, or a mix of apples and pears.