Apple Lavender Galette

Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 20

Cook Time: 1

Crust chill time: 1

Total Time: 2 20

Servings: slices

Calories: 209kcal

Author: Emily

A rustic and aromatic galette with apples, dried lavender buds, and a flaky homemade crust.

Place the water in a cup or bowl of ice to get nice and cold. Add the flour, sugar, and salt to a large mixing bowl and mix together with a fork or whisk. Add the butter pieces and cut in using a pastry cutter/fork at first and then use your hands to fully incorporate ensuring you have a coarse meal with some larger pieces of butter throughout. Remeasure and add the ice-cold water and mix in using a fork and then your hands.
Create a disc using your hands but do not press too hard, just form and wrap it in plastic wrap. Place it in the fridge for a minimum of an hour, more if you can.
Once the dough has chilled, remove the disc from the fridge and allow it to sit at room temp for about 10 minutes. This will make it easier to roll out. Roll the disc out with a rolling pin on a lightly floured surface, rotating and flipping as you go. Continue rolling until you get a 12-13" circle (mine was more of a rectangle, it doesn't have to be perfect) and it's about ⅛" thick. Remember, this is a "rustic" galette so the edges can and will be rough and uneven.
Place the rolled-out dough on a piece of parchment paper on a baking sheet and place it back in the fridge until you are ready to fill and bake.

Preheat the oven to 375°F and set the oven rack to one of the lower settings. While the crust is chilling, cut and core the apples and place them in a large bowl. Add the sugar, salt, lemon juice, lavender, and cinnamon and mix together with the apples.
Remove the chilled crust out of the fridge and spoon the apple mixture on top starting at the middle. Leave about 2" around the edge. Fold the edge up and around the apples, creasing where needed. Brush the crust edges with the beaten egg and sprinkle with the coarse sugar.
Place the galette in the oven and bake for 1 hour. Allow the galette to cool slightly and serve immediately.

For the pie crust, make sure your butter and water are super COLD. Make a glass of ice water before you start making the crust and the water will be super cold when you are ready to add it.

If you are using your hands to mix in the butter, run them under cold water first so your hands don't melt the butter.

Don't overstuff the galette! Try to make a nice flat pile of filling so that everything bakes evenly and the bottom of the crust cooks through. When in doubt, take some away.

Bake the galette on a lower rack in the oven. This will keep the top from burning but allows the crust to cook all the way through.

If the crust breaks or cracks while folding it over, don't worry, just pinch it back together!