Apple Galette

adapted from here

 A galette is, apparently, a lazy man's apple pie. Which I have no problem with, because pie crust can be somewhat intensive and I've been having fun with puff pastry lately, if you couldn't tell. That does not stop it from being delicious, nor did it stop my husband from eating it for lunch. 

Ingredients

1 puff pastry sheet, thawed
1 egg, for egg wash
1/2 teaspoon water for egg wash
1 granny smith apple, medium, peeled, cored, sliced thin
1/2 cup sugar
nutmeg, small pinch
1/8 teaspoon cinnamon
2 tablespoons butter, cold and diced

Directions:

1. Preheat oven to 400°F. Thaw 1 sheet of puff pastry, about 30-40 minutes (or move it from freezer to fridge the night before you intend to make it).
 

2. Place on a baking sheet lined with parchment paper. (I forgot this part and had mild problems removing it from the sheet, so don't do that.)
 

3. Peel and core apple. Slice into thin half moons. (If they aren't sliced thinly enough, the puff pastry will be done before the apples, and that would be no bueno.) Place into a bowl.  Combine sugar and spices. Pour over the apples and toss to coat.

 

 

 

4. Make a large circle with the apple slices. Overlap them a little, and fill in the circle until you run out of slices. Dot apple slices with butter. Fold in the corners and edges of the puff pastry over the apple slices.

5. Make egg wash (mix egg and water together) and brush over the exposed pastry crust. Bake for about 15 minutes. If the crust is puffed up and golden brown and apples tender, it's done.

6. Enjoy! This, like all apple pie, is best served with a heaping scoop of vanilla ice cream.