Classic Apple Galette

Combine dry ingredients: Whisk flour, white sugar, and salt in a bowl until well combined. Use your fingers to work the butter pieces into the dry ingredients, resulting in a mixture that resembles coarse crumbs.

Create dough: Make a depression in the center of the flour mixture and pour in water and vanilla. Work these ingredients into the flour mixture quickly, adding more water as needed to achieve a loose dough that holds its shape but still has some crumbliness. Shape the dough into a flat disc, wrap it in plastic, and refrigerate for at least 30 minutes.

Prepare filling: In a separate bowl, mix together brown sugar, flour, and cinnamon. Add sliced apples to the mixture and toss gently to coat them evenly. Allow the flavors to meld together for about 10 minutes.

Preheat the oven: Set the oven temperature to 450 degrees F (230 degrees C).

Roll out dough: On a baking stone or sheet, shape the chilled dough into a large circle. Place the apple mixture in the center of the dough, leaving a 2-inch border around it. Dot the apples with 1 tablespoon butter.

Fold and dot dough: Fold the edges of the dough up over the apples, leaving a small opening in the center. Dot the top of the dough with the remaining 1 tablespoon butter and sprinkle coarse sugar over it.

Bake until golden: Place the pastry in the preheated oven and bake until the crust is crispy and golden, and the apples are tender and caramelized, taking about 40 to 45 minutes.