Honey Apple Galette with Hickory Nut Crust

Chop the nuts in a food processor until finely ground. Add the flour, sugar and ½ teaspoon of the salt. Pulse once or twice to combine. Add the butter and process in the food processor until the butter resembles small peas.

Fill a measuring cup with the cold water. Add an ice cube to quickly chill. Pour about half the water into the nut mixture and process until the dough just starts to come together. If the dough remains dry and crumbly, add another tablespoon of water. Continue adding water tablespoon by tablespoon until the dough comes together.

Press the dough onto plastic wrap until it comes together, wrap, and chill in the freezer for 30 minutes.

When you’re ready to bake the galette, preheat the oven to 375 degrees F.

In a medium bowl, combine the apples, honey, cinnamon and the remaining ½ teaspoon salt. Stir until the apples are coated with the honey mixture, then add cornstarch and stir a few more times until the cornstarch is dissolved.

On a floured surface, roll out the galette dough into a 12 x 18-inch oval. Transfer to a parchment-lined baking sheet. Place the apples in the center, leaving 1–2 inches of dough on all sides, and then drizzle with any remaining juices on top. Fold the crust over the apples so it encloses them.

Brush the dough with egg, and then sprinkle it with sugar.

Bake for 30 minutes, turn the baking sheet 180 degrees, and continue baking until golden brown, about 20 minutes.