Honey Walnut Apple Galette

In a large bowl, combine flour and salt. Add cold cubed butter and work with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining — this is what creates flakiness.

Drizzle in ice cold water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overwork.

Turn the dough onto a lightly floured surface, form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes until firm.

While the dough chills, toss sliced apples with lemon juice, 2 tablespoons honey, cinnamon, and 2 tablespoons sugar in a large bowl. Set aside to let the apples release some juices, about 10 minutes.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll the chilled dough into a rough 12-inch circle, about 1/4-inch thick. Transfer to the prepared baking sheet.

Scatter the chopped walnuts over the center of the dough, leaving a 2-inch border. Arrange the apple slices in overlapping layers on top of the walnuts.

Dot the apples with the 2 tablespoons butter pieces. Drizzle the remaining 1 tablespoon honey over the apples.

Fold the edges of the dough up and over the outer ring of apples, pleating as you go to create a rustic border. Brush the folded pastry edge with beaten egg and sprinkle with sugar.

Bake for 30-35 minutes, until the crust is deeply golden and the apples are tender when pierced with a knife. If the edges brown too quickly, tent loosely with foil.

Remove from oven and let cool on the baking sheet for 10 minutes. Drizzle with additional honey before slicing and serving warm.