Note from the Food & Wine Test Kitchen
The dough is best made by hand, but it can also be started in a food processor.
Ingredients
Dough
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1 cup all-purpose flour
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1/2 teaspoon sugar
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Pinch of kosher salt
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6 tablespoons cold unsalted butter, cut into 1/2-inch pieces, divided
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1/4 cup ice water
Galette
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2 tablespoons finely chopped candied orange peel (see Note), divided
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3 large Golden Delicious apples (about 1 3/4 pounds), peeled, quartered, cored, and thinly sliced crosswise
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3 tablespoons unsalted butter, melted and cooled
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3 tablespoons sugar
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1 tablespoon honey, warmed
Directions
Make the dough
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In a bowl, mix the flour with the sugar and salt. Using a pastry blender or your fingers, cut in half of the butter until the mixture resembles coarse meal. Cut in the remaining butter until the largest pieces are the size of lima beans. Drizzle the water over the dough and stir until moistened. Gather up the dough and knead it 2 or 3 times. Flatten the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Make the galette
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Preheat the oven to 400°F. Line a large rimless baking sheet with parchment paper. On a lightly floured surface, roll out the dough to a 14-inch round. Transfer it to the baking sheet. Sprinkle 1 tablespoon of the candied orange peel over the dough and spread the apples on top, leaving a 2-inch border all around. Fold up the edges of the dough, overlapping and crimping as you go. Brush the apples and crust with the melted butter. Sprinkle half of the sugar on the apples and half on the dough.
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Bake the galette in the lower third of the oven for 55 minutes, or until the pastry is crisp and the apples are tender. Slide the galette onto a wire rack and sprinkle the remaining candied orange peel over the apples. Let cool. Drizzle the galette with the warm honey, cut into wedges, and serve.
Notes
Candied orange peel is available at specialty food shops and some candy stores, or use strips of peel from a jar of orange marmalade.
Some great baking apple varieties include Empire, Golden Delicious, Granny Smith, Gravenstein, Jonathan, and Russet. For a deep apple flavor, use a couple of varieties in one dessert.
Serve with
Crème fraîche, whipped cream, or vanilla ice cream.