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INGREDIENTS:
- Dough
- 2 cups all-purpose flour, plus more for rolling
- Pinch of salt
- 1 cup (2 sticks) unsalted butter, cut into cubes, cold
- About 1/4 cup ice water
- Filling
- 5 large tart apples, such as Granny Smith, peeled and cut into 1/4" slices
- 1/2 cup granulated sugar
- 1 tsp ground cardamom
- Pinch of salt
- 1 egg, beaten with a splash of water
- 2 Tbsp turbinado sugar
- Vanilla ice cream
DIRECTIONS:
To make the dough, in the bowl of a stand mixer fitted with the blade attachment, add flour and salt and pulse to combine. Add butter and pulse until coarse crumbs form. Add water and blend until dough resembles coarse sand and clumps together.
Transfer dough to a piece of plastic wrap. Collect plastic wrap like a purse and form a hockey puck with dough inside plastic wrap. Refrigerate 30-60 minutes.
To make the filling, preheat oven to 400° and line a rimmed baking sheet with a silicone mat or parchment paper.
In a large bowl, combine apples, sugar, cardamom, and salt.
Lightly flour a work surface, roll dough into a 9″ circle and transfer to prepared baking sheet. Mound fruit in center of dough, leaving about a 2″ edge. Fold dough over filling, brushing with egg wash to secure folds of dough. Brush edge of galette with egg wash and sprinkle with turbinado sugar. Bake until golden brown, 30-40 minutes. Serve with ice cream.
