Rustic Cinnamon Apple Butter Galette

Mix 200 g flour, 2 g salt and 15 g sugar; rub 110 g cold cubed butter into pea-sized bits. Add 55 ml ice water just until dough comes together, flatten, wrap and refrigerate 30 minutes.

Preheat oven to 200°C. Wash and core 450 g apples, slice to about 3 mm and toss with remaining 50 g sugar, 3 g cinnamon, 15 ml lemon juice and 12 g cornstarch.

Roll cold dough into a 30 cm circle on baking parchment. Layer apples in the middle 24 cm, leaving a 3 cm border; fold the border inward and brush with 15 ml milk.

Bake at 200°C for 35–40 minutes until the crust is golden and fully baked underneath and apples are tender with bubbling juices. Rest 15 minutes and cut into six pieces.