Rustic Apple Galette with Cinnamon

Quickly crumble the butter, flour, powdered sugar, and a pinch of salt in a food processor or by hand with your fingertips until a crumbly texture is achieved. Then add 3 tablespoons of ice water, the egg yolk, and the grated lemon zest, and knead into a smooth, slightly sticky dough. Work thoroughly but quickly to prevent the butter from melting. Wrap in cling film and let it rest in the refrigerator for at least 45 minutes.

While the dough is resting, prepare the apples. Peel them, remove the core, and cut them into thin slices. Place them in a bowl and mix with half of the brown sugar and the cinnamon. Preheat the oven to 180 °C and prepare a large baking sheet. Roll out the dough directly on a lightly floured baking paper into an irregular circle about 0.5 cm thick (the edges don't have to be perfect), then transfer it to the baking sheet.

Arrange the apple slices evenly on the dough, leaving about 3-4 cm free at the edges. Fold the edges of the dough over the apples and gently press them down. Sprinkle the galette with the remaining brown sugar and place it in the preheated oven. Bake for 35 minutes, or until the apples are completely soft and the dough is golden brown. If the dough browns too quickly, cover it with aluminum foil. Let it cool slightly in the baking sheet; it can be served warm, even with vanilla ice cream.