Yields nine-inch galette


For the Crust

  • 385 g Honoré Sonora flour
  • 2 tbls sugar
  • ½ tbls salt
  • 340 g unsalted butter, chilled, cut into 1-inch cubes
  • 1 tbls raw, apple cider vinegar
  • 60 g ice water

For the Filling and Assembly

  • 2½ lbs apples, cored, peeled, and thinly sliced
  • ¾ cup best-quality honey
  • ¼ cup sugar
  • 3 tbls Honoré Sonora flour
  • 2 tbls fresh lemon juice
  • 1 tsp ground cinnamon
  • 1 large egg
  • Sesame seeds, for sprinkling
  • Demerara sugar, for sprinkling


  1. Make the crust: Combine flour, sugar, and salt in a large bowl.
  2. Add the butter to the bowl and use a pastry blender and your hands to incorporate into the flour until you have large, flat pieces of butter evenly distributed among the flour. Place bowl in freezer for 5-10 mins.
  3. Combine vinegar and ice water. Drizzle over the flour-butter mixture. Using your hands, gently mix in the water. Add an additional 1-2 tablespoons of water, if necessary.
  4. Turn the dough out onto a floured work surface. Use your palms to knead it lightly until you have a shaggy ball of dough. Shape the dough into a disc about 1 inch thick, and 8-9inches in diameter. Wrap in plastic and chill until firm, at least 2 hours.
  5. Heat the oven to 375 F. Remove dough from refrigerator, and let it soften slightly at room temperature, about 10 minutes.
  6. In a large bowl, toss apples, honey, sugar, flour, lemon juice and cinnamon.
  7. On a floured work surface, roll the dough into a circle approximately 18 inches in diameter. Transfer your dough to a lightly greased 9-inch springform pan, letting the overhang remain.
  8. Transfer the apple mixture to the crust. Fold the excess dough over the filling, covering the apples by about 1 to 2 inches.
  9. Whisk the egg with a teaspoon of water and use it to brush the exposed crust. Sprinkle with sesame seeds, demerara sugar, and a little flaky salt.
  10. Bake galette until the crust is deeply golden brown, 65 to 75 minutes.
  11. Remove galette from the oven and allow to cool completely before serving.

Recipe courtesy of Honore Farm and Mill