Ingredients

Dough

• 1½ cups all-purpose flour
• 1½ sticks (¾ cup) unsalted butter, cold, cut into 1 in. x 1 in. cubes
• ½ tsp table salt
• 1 large egg, yolk only
• 2-3 Tbsp ice water

Almond Cream

• ½ stick (¼ cup) unsalted butter, room temperature
• ¼ cup granulated sugar
•  ½ cup almond flour
• 1 large egg, whole
• ½ tsp vanilla paste

• 2 tart apples (like Empire, EverCrisp®, Honeycrisp, Pink Lady, or SweeTango®), peeled and thinly sliced
• 1 large egg, whole (for egg wash)
• Granulated sugar for sprinkling
• Honey
• Coarsely crushed pistachios

Directions

Dough

1. Whisk flour and salt together in a medium bowl. Add cubed butter, tossing it around to coat with flour. Working quickly, flatten each piece of butter by squishing between two fingers (creating little “shingles” of butter).
2. Add egg yolk and lightly mix in with a fork. Add 2 Tbsp ice water and combine with your hands, pressing the dough together at times (don’t knead, just press/squeeze). The dough will be crumbly, but come together in a ball when pressed. If dough is too dry, add 1-2 tsp more of ice water. 
3. Shape into a small disc and wrap tightly with plastic wrap. Press out any air pockets and let rest in the fridge for a minimum of 2 hours.

Almond Cream

1. While the dough is resting, make the almond cream. In a small or medium-sized bowl, cream together room temperature butter and granulated sugar with a wooden spoon until fully combined (this may be tricky at first, but will gradually start to combine).
2. Sift almond flour into the bowl and mix with wooden spoon. Finally, add the egg and vanilla paste and whisk together until full incorporated. You should be left with a smooth consistency. Refrigerate in a small bowl, covered tightly with a lid or plastic wrap, until ready to use.

Assembly

1. Once the dough has chilled, take it out of the fridge and let rest for about 5-10 minutes on the counter until it’s easily handled (if you roll it while it’s too cold, it’ll break as you go).
2. Lightly flour a work surface and gently roll the dough out into a 10 in. to 12 in. circle, ~¼ in. thick. Be sure to pick up the dough and reapply small bits of flour as needed so it doesn’t stick to the surface.
3. Return dough to the fridge on a parchment-lined cookie sheet for 10 minutes so the butter stays cold.

Bake

1. Preheat the oven to 400° F.
2. Remove dough from the fridge and spread almond cream in an even layer over the top, leaving about a 2 in. border around the edges.
3. Fan out the thinly sliced apples on top of the almond cream, starting from the outside and working your way in.
4. Fold the border of the galette dough over the top of the outermost apples, working clockwise and letting the dough overlap a few times. Lightly whisk an egg and brush it generously over the crust. Sprinkle the entire galette, apples and crust, with granulated sugar.
5. Bake on the middle rack for 45-50 minutes or until desired browning. Remove from oven and while still warm, drizzle with honey and top with pistachios.

Notes

• Keep the Dough Cold: If your dough ever gets sticky because the butter starts to get too warm, just throw it back in the fridge for 10-15 minutes! The key to truly flaky dough is keeping the butter as cold as possible throughout the entire process.
• Break up the Process: Overwhelmed by the process or short on time? Break up the steps! Make your dough and almond cream on one day, store them in the fridge overnight, and assemble/bake the next!
• Making the Almond Cream: You can certainly use a stand mixer fitted with the paddle attachment to cream your ingredients together and incorporate a bit more air into the mixture. Though it’s such a small amount for each ingredient that it may not be worth the extra hassle and can just as easily come together (with a bit of arm work) by hand.
• Baking the Galette: Use your best judgment as to when the galette is done. Some may want a lighter crust and stop at 45 minutes, while some may even push it to 55 minutes—baker’s choice! Just be sure you’re baking it with the rack in the middle and not upper or lower thirds (allows a more even bake).