Apple Galette

Lightly flour your work surface and roll the dough into a circle to a little more than 12 inches in diameter, closer to 13.

Transfer the dough to a parchment or silicone sheet lined baking sheet and refrigerate while you prepare the filling.

Peel your apples, then cut a chunk off each "side" of the apples so that you have 4 chunks from each. Thinly slice each chunk and put the pieces in a large bowl.
A food processor or mandolin will come in handy here.

Add the sugar, vanilla, cinnamon, melted butter, and salt. Toss to combine.

Pull out the pastry. Sprinkle 1 tablespoon of flour evenly over the pastry.

Arrange the apple slices on top in overlapping concentric circles to within 2 inches of the edge. Don’t worry about making it look perfect. It doesn’t make much difference in the end and you don’t want the dough to get too warm.

Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.

Using a pastry brush, brush the pleated dough evenly with the beaten egg.

Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Then chill the assembled tart in the fridge while you preheat the oven.

Heat the oven to 350 F.

Bake for 45 to 50 minutes, or until the apples are tender and the crust is golden and cooked through. Transfer the parchment or mat to a rack and let the tart cool.

Carefully transfer the tart to a serving plate or cutting board. Slice and serve with a scoop of vanilla ice cream.

Store leftovers in the refrigerator.