# Components:
→ Galette Dough
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup unsalted butter, cold and cubed
03 - 2 teaspoons granulated sugar
04 - 1/4 teaspoon fine sea salt
05 - 1/4 cup ice water
→ Cinnamon Apple Filling
06 - 3 medium apples, peeled, cored, and thinly sliced
07 - 3 tablespoons light brown sugar
08 - 1 1/2 teaspoons ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1 tablespoon lemon juice
11 - 1 tablespoon all-purpose flour
→ Assembly
12 - 1 large egg, lightly beaten
13 - 1 tablespoon coarse sugar (optional)
# Directions:
01 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, and fine sea salt.
02 - Add cold, cubed unsalted butter and cut in using a pastry blender or fingertips until the mixture forms coarse crumbs.
03 - Gradually mix in ice water until the dough just begins to come together. Shape into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
04 - In a separate bowl, toss sliced apples with light brown sugar, ground cinnamon, ground nutmeg, lemon juice, and all-purpose flour until evenly coated.
05 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
06 - On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the lined baking sheet.
07 - Arrange apple filling in the center of the dough, leaving a 2-inch border around the edges. Fold the exposed dough over the apples, pleating as needed to form a rustic border.
08 - Brush the crust with lightly beaten egg and sprinkle coarse sugar over the crust, if desired.
09 - Bake for 35 to 40 minutes, or until the crust is golden brown and the apples are tender.
10 - Allow the galette to cool slightly before slicing and serving.
