Rustic Apple Galette

For the pastry:

• 1 1/3 cups all purpose flour
• 1/8 teaspoon kosher salt
• 1/8 teaspoon baking powder
• 3 ounces cream cheese
• 8 tablespoons cold unsalted butter
• 1 1/2 tablespoons ice cold water
• 1 1/2 teaspoons cider vinegar

For the filling:

• 3 large Granny Smith apples
• 2 teaspoons lemon juice
• 1/4 cup brown sugar (packed)
• 1 teaspoon ground cinnamon
• 1 teaspoon maple syrup
• 2 tablespoons milk
• 2 tablespoons sugar
• Glaze (optional)
• 1/3 cup sugar
• 2 tablespoons water

1. Preheat the oven to 400 degrees F.
2. Mix the flour, salt and baking powder in a bowl.
3. Add the cream cheese and work it into small pieces using your fingers.
4. Cut the butter into 8 pieces and gradually add it to the flour mixture breaking it down with your fingers. It should eventually be dry and still a little lumpy.
5. Sprinkle the ice water and vinegar over the mixture and mix. The dough should come together quickly.
6. Pat it into a disc and cover wrap in plastic. Let it rest in the fridge for at least 30 minutes. The butter needs to firm up again.
7. Meanwhile peel the apples and cut them into wedges around the core. Discard the core.
8. Slice the wedges into pieces about 1/4 - 1/2 inch thick. Transfer them to a bowl.
9. Once all of the apples have been sliced add the lemon juice and toss to cover the apples.
10. Add the brown sugar and cinnamon and toss again. Let rest for 20 minutes.
11. Once the dough is ready (it should be firm but easy enough to roll with a rolling pin) dust your work surface with flour and start to roll it into a rectangle shape. Don't for get to use flour to prevent it sticking to the surface!
12. The rectangle should be about 12 x 11 and this includes the edge which you'll turn back upwards to form the border.
13. Transfer the dough rectangle to a baking tray which has been lightly greased with some butter.
14. Take the apples and start to lay them in an overlapping pattern. Leave a 1 inch border around the perimeter of the dough.
15. Once the apples have been placed on, turn up each side of the galette creating a border.
16. Glaze the pastry around the sides with the milk and sprinkle with the sugar over the apples and pastry border.
17. Place in the oven and bake for about 35-40 minutes and the galette is golden brown.
18. Boil the sugar and water in a small pan for 5 minutes on high heat and glaze the apples to give them a shiny finish.