Ingredients

• 1 ⅓ cups + 1 Tbsp Unbleached White All-Purpose Flour (177 g) plus more flour for dusting your work surface
• ½ tsp Granulated Sugar
• ½ tsp Kosher Salt
• 10 Tbsp cold unsalted Butter, cut into ½-inch cubes (142 g)
• ¼ cup ice-cold Water, plus more if required

• 3 ½ Tbsp unsalted Butter, room temperature (50 g)
• ¼ cup Granulated Sugar (50 g)
• ¼ tsp Kosher Salt
• ½ tsp Vanilla Extract
• 1 Egg (50 g)
• 1 Tbsp Unbleached White All-Purpose Flour (8 g)
• ½ cup Almond Flour (60 g)

• 3–4 large Granny Smith Apples (510 g)
• 2 Tbsp unsalted Butter, melted (28 g)
• 4 Tbsp Granulated Sugar (50 g)

• 1 Egg
• 1 tsp Water

Instructions

1. Add flour, sugar and salt to a bowl and whisk to combine. Cut butter into ½-inch cubes and add to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the dry ingredients until it resembles a combination of lima beans and small peas.
2. Add ¼ cup ice water and use a rubber spatula to toss everything together. The dough will feel and look wet, but that is okay.
3. Place dough on a lightly floured surface and press together.
4. Use your fingers to press to a 6 x 4-inch rectangle, with the short end facing you. Fold the top third toward the center and then fold the bottom third over the top. Rotate the dough 90 degrees so the short edge is facing you. The edges won’t be smooth or completely even, which is okay. If the dough is sticking to the work surface, add more flour.
5. Again, with your fingers press the dough out to a 6 x 4-inch rectangle. Fold the top third toward the center and then fold the bottom third over the top.
6. Press dough together and shape into a circle about 1 inch thick. We’re shaping it into a circle because we will roll it out into a circle for the galette.
7. Wrap dough in plastic wrap and chill for at least 45 minutes. The dough can be refrigerated for up to 2 days.

1. Place flour, sugar and salt in a large bowl and stir to combine. Pour into a food processor.
2. Cut butter into ½-inch cubes and add to the flour mixture. Pulse until it is coarse and crumbly, and the butter is about the size of peas.
3. Pour mixture back into the bowl. Add ¼ cup ice water and use a rubber spatula to gently toss everything together until the water is absorbed. The dough will feel and look wet, but that is okay.
4. Place dough on a lightly floured surface and press dough together. Follow the directions above to finish folding and shaping the dough. Wrap dough in plastic wrap and refrigerate according to the instructions above.

1. Place butter, sugar and salt in a medium-sized mixing bowl. Mix together with a wooden spoon just until the ingredients are combined and the mixture looks smooth.
2. Beat eggs together in a small bowl, then add eggs and vanilla extract to the sugar-butter mixture. Mix together until the eggs are incorporated.
3. Sift both flours into the mixing bowl using a fine mesh strainer. Fold the flours into the batter until well combined. The frangipane will be somewhat stiff and look a little grainy from the almond flour.
4. Store the frangipane in the refrigerator in an airtight container until ready to use, and for up to 4 days.

1. Remove dough from the refrigerator and let it sit on the counter for 5 minutes so it is soft enough to roll out, but still cold and firm.
2. Flour the work surface. Roll out dough into a 12-inch circle. As you roll out the dough, rotate dough a one-quarter turn after each pass of the rolling pin. If at any time the dough sticks, add more flour to the work surface.
3. Fold dough in half and lift onto a parchment paper (16 x 12 inches). Move parchment paper with the dough onto a cutting board or the back of a baking tray that is large enough to hold the galette, but small enough to fit into your refrigerator.
4. Spread frangipane filling over the dough, leaving a 2-inch border all the way around. Refrigerate while you peel and slice the apples.

1. Peel the apples. With the apples in the upright position and the stem pointing skyward, cut down and around the cores to remove the flesh in four lobes (you’ll be left with a square-shaped core). Set the lobes flat-side down and cut the apple lengthwise into ⅛-inch slices, making them as even as possible. Try to keep the lobes together in their original shape.

1. Working with one lobe at a time, fan out the apple slices and arrange them over the frangipane filling, tightly arranging and shingling them (you may not use all the apple slices). Fold the edges of the dough over the apple and frangipane filling. The border should be 1–2 inches wide.
2. Whisk together the egg and 1 teaspoon water. Brush the pie dough with the egg wash and chill the assembled galette for 30 minutes.

1. Start preheating the oven to 400°F 15 minutes before you’re ready to start baking the galette. Melt the butter in the microwave until it is just melted and barely warm.
2. Remove galette from the refrigerator. Slide it onto a half baking sheet (18 x 13 inch). Brush the apples with melted butter. Brush the pie dough a second time with the egg wash. Sprinkle 1–2 teaspoons of sugar over the dough. Sprinkle the remaining sugar over the apples.
3. Bake for 20 minutes at 400°F, then reduce the heat to 350°F and bake for another 15 minutes. The top crust should be dark golden brown and the bottom crust should be golden brown.
4. Remove the galette from the oven and place the pan on a wire rack. Let the galette cool for 45 minutes before serving. Best consumed within 2 days of baking it.
5. The galette can be stored at room temperature in a container or covered with plastic wrap for up to 2 days and in the refrigerator for another 3 days.