Apple Galette | Rustic and Aromatic Dessert

In a food processor or manually, using only your fingertips, mix the cold butter, flour, powdered sugar, and a pinch of salt until you get a sandy texture (like fine crumbs). Then add the 3 tablespoons of very cold still water, the egg yolk, and the grated lemon zest. Knead quickly until you get a homogeneous and slightly sticky dough. It's important to work fast so the butter doesn't melt. Wrap the dough in cling film and leave it in the refrigerator for at least 45 minutes.

After the dough has rested, prepare the apples. Peel them, remove the core, and cut them into thin slices (half-moons). Place them in a bowl and mix them with half of the brown sugar and cinnamon. Preheat the oven to 180 °C and prepare a large baking tray. Roll out the dough directly onto a piece of baking paper sprinkled with a little flour, forming an irregular circle about 0.5 cm thick. The edges don't have to be perfect, as the rustic look is characteristic of this dessert. Transfer the dough with the paper to the tray.

Arrange the apple slices evenly over the dough, leaving a free edge of about 3-4 cm. Fold the edges of the dough over the apples, pressing gently to secure them. Sprinkle the remaining brown sugar over the entire galette and place the tray in the preheated oven. Bake for 35 minutes or until the apples are completely soft and the dough has turned lightly golden. If the dough starts to brown too much before the apples are ready, cover the galette with aluminum foil and continue baking. Let the galette cool slightly in the tray before serving. It can be served warm, plain or with ice cream.