Apple Galette

From butter, flour, sugar, and a pinch of salt, create a fine crumble in a food processor or by hand using only your fingertips. Then add 3 tablespoons of ice water, the egg yolk, and lemon zest, and work into a smooth and only slightly sticky dough. Work it thoroughly but quickly so that there are no unmixed pieces of butter. Wrap it in cling film and let it rest in the refrigerator for at least 45 minutes.

Once the dough has rested, prepare the apples. Peel them, remove the core, and slice them into thin wedges. Put them into a bowl and mix with half of the sugar and cinnamon. Preheat the oven to 180 °C and prepare a large baking sheet. Roll out the dough directly onto lightly floured parchment paper into an approximately 0.5 cm thick rustic circle; the edges of the dough don't need to be precise. Then transfer it to the baking sheet.

Arrange the sliced apples evenly over the dough, leaving about 3-4 cm free around the edges. Then fold these edges over the apples and gently press them down. Sprinkle the galette evenly with the remaining brown sugar and place it into the preheated oven. Bake for 35 minutes, or until the apples are completely soft and the dough is lightly golden. If the dough starts to brown too quickly but the apples are not yet done, cover the top with aluminum foil and continue baking. Let the baked galette cool slightly on the baking sheet; you can serve it warm, even with ice cream.