The Dough:

With mixer and paddle attachment, add the flour, salt and sugar in a bowl. (if desired add 2 Tbsp ground almonds, hazelnuts, walnuts or toasted pecans)

Add the butter pieces and toss with a fork to cover with flour mixture.

Mix on medium low speed until the mixture resembles coarse cornmeal with the butter pieces no larger than small peas

Add  the water and mix on slow speed just until the dough pulls together.

Turn the dough out onto a lightly floured surface, gather into a ball and flatten into a disk by tapping 6-8 times with rolling pin. 

Lift the disk and give it a  1/4 turn. lightly flour top of dough or rolling pin and roll out into 12 inch diameter and about 1/8 of an inch thick

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The Filling:

Thinly (1/4 inch) slice apple halves lengthwise , keeping each halve together

Gently nudge one of the halves to slightly flatten and fan out. Place in the middle of th epie dough round

Repeat with other halves, arrange around center half while leaving a 1.5 inch border of dough uncovered along edge

Fold the edge of the dough up and over the apples, pleating the dough gently all around the edge and leaving the galette open in the center

Dot the apples with butter and sprinkle with sugar.

Assembly and Baking:

Measure the circumference of the rolled dough and cut a strip of aluminum foil about 2 inches longer and 4 inch wide

Fold the strip in half lengthwise, place it around the ridge of the galette, and secure the ends by folding or pinching them together

Refrigerate the galette on a baking sheet until the dough is firm , about 20-30 minutes

Preheat oven to 425F and place then place the galette in the lower 1/3 of oven

Bake the galette for 15 minutes then reduce oven to 375F F until golden brown and apples are tender when pierced with a knife, 30-40 minutes longer

Transfer to a wire rack to cool and serve warm or at room temperature.

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