Ingredients
Filling
- 4-5 cups (500-600g) apples (peeled and sliced into 1/4 inch)
- 1/4 cup (50g) brown sugar
- 1 1/2 Tbsps (12g) all-purpose flour
- 2 tsp lemon juice
- 2 tsp cinnamon
- 1/2 tsp nutmeg
Dough
- 1 1/2 cups (188g) all-purpose flour
- 2 Tbsps (25g) sugar
- 1/4 tsp salt
- 1/2 cup (113g) butter (cold and cubed)
- 1/4 cup (60ml) ice-cold water, plus more as needed
Dough Topping
- 1 egg (beaten)
- 1 Tbsp (15ml) milk
- coarse sugar
Instructions
Whisk the flour, sugar, and salt together in a bowl. Cut in the butter. Add the water and mix until the flour is moistened. Turn the dough out onto a lightly floured work surface and work the dough into a ball. Flatten it into a thick disc. Wrap the dough disc in plastic wrap and refrigerate it for at least 1 hour, and up to 3 days.
Mix the apples, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover and chill until dough is ready.
Line a baking sheet with parchment paper.
On a lightly floured surface, roll the dough into a 12-inch circle and place on baking sheet.
Arrange the apples on the dough, leaving a 2–3-inch border. Drizzle leftover juices over the apples. Gently fold the dough over the filling and pinch the dough in place as needed. Brush the edges of dough with egg wash (beaten egg and milk) and sprinkle with coarse sugar.
Cover and refrigerate for at least 15–20 minutes, and up to 8 hours.
Preheat oven to 400°F
Bake for about 35–36 minutes.
Cool and then store leftover galette for up to 4 days in the refrigerator.