Apple and Walnut Galette with Honey

Pulse the flour, 20g sugar, and salt in a food processor, then add cubed cold butter and pulse until the mixture resembles coarse meal.

Add cold water a tablespoon at a time, pulsing until the dough just begins to clump together, then form it into a disk, wrap in plastic, and chill for 30 minutes.

Preheat your oven to 200°C and line a large baking sheet with parchment paper.

Peel, core, and thinly slice the apples, tossing them in a bowl with the lemon juice and the remaining 30g of sugar.

Roll the chilled dough out into a rough 30cm circle on a floured surface and transfer it to the prepared baking sheet.

Arrange the apple slices in the center of the dough, leaving a 5cm border, and sprinkle with the chopped walnuts.

Fold the edges of the dough over the apples, pleating as you go, and brush the crust with the beaten egg.

Bake for 35 to 40 minutes until the crust is golden brown and the apples are tender.

Drizzle the warm galette with honey immediately after removing from the oven before slicing.