In a mixer add all dry ingredients and butter. Mix on slow for a few minutes until butter resembles small peas. Add your water and vinegar mix while mixer is going on speed 2-4. You must be very careful after you add the water, mix on slow for a 3-4 minutes (this will depend on ambient temperature, mixer etc). Once it begins to look slightly coarse and the mixer slows down, that is your sign to stop.

Dump everything onto your work bench and slightly press the dough to bring it together into a uniform ball. You can use your palms but be very gentle and don’t overwork!

Once in a disc shape, use a bench scraper to cut in two pieces to “stack and squish” the dough on top of one another. This will bring any shaggy dry parts together. Repeat once more.

Next, wrap in plastic wrap and shape into a disk. Let rest and allow for the dough to hydrate overnight in the refrigerator.

Once ready to use, remove the dough from the refrigerator allow it to sit on the counter for about 10 minutes. You don’t want to roll your dough when it is extremely cold because it will crack.  Roll out the dough, use a 3-4 inch bowl or circular round to cut out rounds for your galette.

Also – rounds can be kept frozen until ready to fill. If you choose to freeze, allow them to defrost for 10 minutes before using them – the rounds should be pliable.

Make the almond cream.

Mix 1/2 cream plus 1 tbsp butter and 1/4 cup sugar until creamy. Add eggs one at a time. Scrape your bowl to make sure everything is being mixed evenly. Add 1 cup almond flour and 1⁄4 cup all-purpose flour. Mix until you have a uniform cream.

Make the brown sugar crumble.

Mix 2 cup flour, 2 tsp salt, and 1 1⁄2 cup brown sugar in a bowl. Add in 8 oz of cubed butter. Toss in your hands, smearing butter with dry ingredients until you get a coarse crumble mix. Refrigerate at least 1 hour before use.

Prep your apples.

Peel and thinly slice your apples. Toss with a few tblsp of brown sugar and 2 1/2 tsps of salt. Taste and adjust if needed.

Assemble, bake, and enjoy!

Add about 2 tbsp of room temp almond cream to each galette round, and add a few slices of apples. Top with crumble. Fold the outer edges over the filling. Freeze at least 1 hour.

Preheat your oven to 425. Bake for 20 minutes. Drop to 400 for 25 minutes.

You’re looking for a golden crispy galette, check bottoms to make sure they are nice and golden!