When it comes to baking, I'm a "the simpler the better" kind of gal.  Meaning most of the time, if not all the time, you can find me baking some kind of cookie, or a simple bar, or brownie variation. Cakes, pies, and tarts, as delicious as they may be, simply being too intimidating for this novice baker. But with a kitchen full of freshly picked apples, I wanted to venture beyond my comfort zone and try sometime new.

So when I found the rustic, freeform pastry known as the galette, I knew it was the perfect way to spread my baking wings. The recipes are simple- perhaps the most intimidating step being making the dough- and the presentations are charmingly imperfect- freeing you from the stress of a having to create a well-manicured pie. 

I found several recipes for apple galettes- all looking just as easy and tasty as the next- but I whipped this one up with what I had in my kitchen. Easy as pie. Or, easier, I should say.

Ingredients

Basic Tart Dough {click here} 

1 pound baking apples {peeled, cored, cut in half, and then into 1/4 inch slices}

1 tablespoon sugar

2 tablespoons brown sugar

1 teaspoon cinnamon

1 tablespoon honey

1 egg {beaten}

2 tablespoons butter {cut into small cubes} 

MAKE

Preheat oven to 400 degrees. Roll out dough onto lightly floured surface into a rectangle about 1/8'' thick. Transfer dough to parchment-lined baking sheet, brush with egg wash until coated. Arrange apples atop dough, overlapping and leaving roughly 1'' border. Drizzle apples with honey and sprinkle evenly with sugars and cinnamon. Dot with cubes of butter. Lift edges of dough over apples. Brush folded dough with egg wash. Bake the galette for about forty minutes, until dough is brown and crisp and the apples are tender. Remove galette and transfer to cool. Serve warm or at room temperature.