APPLE GALETTE

Serves: 8 Don’t fret about getting this just right: A galette is forgiving, writes Gilbert. “Messy is fine. We can call it ‘ rustic’ and serve it for company.” 2 cups all- purpose flour, plus extra for rolling out the dough ½ teaspoon kosher salt ⅓ cup plus 1 tablespoon sugar 12 tablespoons ( 1 ½ sticks) cold unsalted butter, cut into small cubes ½ cup ice- cold water 4 large apples ( Gilbert likes Granny Smith, Golden Delicious, or a mix of both) Juice of 1 lemon ½ teaspoon ground cinnamon Pinch of ground nutmeg 2 tablespoons salted butter, cut into very small cubes 1 egg, beaten, or ½ cup heavy cream ( for brushing the crust) ½ cup apricot jam Vanilla or salted caramel ice cream, for serving ( optional)

1. To make the dough, place the flour, salt and 1 tablespoon of sugar in a food processor. Pulse for about 5 seconds to combine. Add the unsalted butter and pulse about 10 times, until the butter has been processed into bits of various sizes. Pour cold water down the feed tube, then pulse the mixture until dough starts to come together.

2. Lightly flour a work surface and place the dough on it. Flour your hands and gather the dough into a flat disk; it will be a bit wet and sticky. Wrap it tightly in plastic wrap and refrigerate it until firm, at least 1 hour, up to 1 day. ( Alternatively, chill it in the freezer for about 30 minutes.)

3. Preheat the oven to 400 F, with a rack in the centre position. Line a sheet pan with parchment paper.

4. Clean and generously flour the work surface and rolling pin. Unwrap the dough, set it on the surface, and roll it out to a 15- by12- inch rectangle, about ¼ - inch thick. Carefully transfer the dough to the prepared pan, handling it gently. Place the pan, uncovered, in the refrigerator or freezer, to firm up the dough while you prepare the apple filling, about 10 minutes.

5. Peel, core and slice the apples into ¼ - inch- thick slices. Place the slices in a large bowl, drizzle the lemon juice over them, and toss very gently to coat. Mix together the cinnamon, nutmeg and the remaining ⅓ cup sugar in a small bowl.

6. Remove dough from refrigerator or freezer. Arrange the apple slices in tight, overlapping rows down the middle of the rectangle, leaving a 1- inch border on all sides. Generously sprinkle the apples with the sugar mixture and dot them with the salted butter. Fold the dough border over the apples, overlapping it where necessary, to create a free- form crust.

7. Brush the exposed crust with the beaten egg. Bake the galette until both the crust and apple edges are deeply brown, 45 to 60 minutes. Remove from oven and leave to cool for 5 minutes.

8. Combine the apricot jam with 2 tablespoons of water in a small saucepan over medium heat and whisk until smooth. Brush apples with the apricot glaze. Allow the glaze to set until no longer runny, about 10 minutes.

9. Slice galette into big squares and serve warm, with scoops of ice cream — or at room temperature with coffee or tea.

10. The galette will keep, well wrapped in plastic or aluminum foil, in the refrigerator for 4 to 5 days.