Pastry – Ingredients
1 ½ cups of plain flour – white or wholemeal
110g cold salted butter (cubed)
¼ cup cold water (fridge chilled is best)
1 tbsp milk for wash or 1 x egg
2 tbsp caster sugar 
¼ tsp salt 

Instructions
Mix the flour, sugar, and salt together in a bowl. 
Rub in the butter until breadcrumb consistency. Add the water and stir to combine.
Add 1–2 more tablespoons of water if the dough seems dry.
Turn the dough out onto a lightly floured work surface and, using your hands, work the dough into a ball. Don’t knead though – we want flaky pastry not stretchy gluten to develop! Just collect the dough into a ball.
Flatten it into a thick disc. 
Wrap the dough disc in a clean tea towel and refrigerate it for at least 1 hour (and up to 3 days).

Apple Filling – Ingredients
400g apples cut into thin half cm slices
1/4 cup brown sugar
1 tbsp plain flour
2 tsp lemon juice
1 tsp ground cinnamon
¼ tsp of nutmeg, ginger, allspice (each)
1 tsp orange zest (or rind sliced finely)
25g currants
25g almonds or nut of choice (sliced)
1 tbsp muscatt/brandy (optional)

Instructions
Mix all in a bowl, cover until dough is ready.
If time permits, leave overnight to develop flavour.

Assembly  

Preheat oven to 200°C. On a lightly floured surface, roll the dough into a 30cm circle—it doesn’t have to be perfect. Make sure your floured surface is greater than the size you expect your rolled out dough to be. Transfer dough to a baking tray.

Arrange the apples (and any juices from the bottom of the bowl) into the center of the dough, leaving a 7cm border around them.

Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges. Brush the crust edges generously with egg/milk wash and sprinkle the crust with coarse sugar.

Refrigerate the shaped galette for at least 15–20 minutes, and up to 8 hours. If refrigerating for longer than 1–2 hours, cover it lightly. The galette should be cold before it goes into the oven to avoid loosing it’s shape.

Bake until the filling is bubbly and the crust is golden brown, about 35 minutes.