1-Preheat your oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat to make cleanup simple.

2-For the crust, whisk together 1 and 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, and 1/4 teaspoon salt in a bowl. Cut in 1/2 cup cold unsalted butter (cubed) until it looks like coarse crumbs, then add 1/4 cup ice-cold water and mix until it holds together, adding a bit more water if needed. Shape into a disc, wrap it, and chill in the fridge for at least 1 hour.

3-Prepare the filling by mixing 3 to 4 apples (peeled and sliced into 1/4-inch slices, about 4 5 cups) with 1/4 cup packed brown sugar, 1 and 1/2 tablespoons all-purpose flour, 2 teaspoons fresh lemon juice, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Cover and refrigerate until the dough is ready.

4-Roll the chilled dough on a floured surface into a rough 12-inch circle it doesn’t have to be perfect. Transfer it to your prepared baking sheet.

5-Arrange the apple filling in the center of the dough, leaving a 2-3 inch border. Fold the edges over the filling, overlapping as you go, and press gently to seal.

6-Brush the crust with the egg wash (1 large egg beaten with 1 tablespoon milk) and sprinkle with coarse sugar if you like. For an extra touch, drizzle about 3 tablespoons of salted caramel sauce over the filling, but not the crust.

7-Chill the shaped galette in the fridge for 15-20 minutes, then bake at 400°F for 35-40 minutes until the filling bubbles and the crust turns golden. Let it cool on the sheet for 10 minutes before slicing and serving with vanilla ice cream if desired.