In a large bowl combine flour, sugar, and salt.

Add in very cold butter, and small cubes, and massage until it looks and feels crumbly.

Follow with cold sour cream, and stir to combine until the batter comes together. You have to work fast or use a food processor.

Shape into a large ball and divide into 2. Roll each into 2 smaller balls and tightly wrap with plastic wrap. Transfer to the fridge for 45 minutes.

Once you are ready to take out the dough, prepare the next step first.

Slice the apples (about ⅛ inches thick ), and drizzle them with lemon juice to prevent too much browning (they will still brown a little, which is fine too). Cover with a wet kitchen towel on top.

You’ll need 1 large baking sheet per galette. If the oven is smaller, just work with one ball at a time, keeping the other one in the fridge for longer. It’s okay, you can refrigerate the dough for 3-4 days.

Preheat the oven to 350 F (180C). Remove the dough from the fridge, and discard the plastic wrap. Place each ball onto parchment paper.

Roll the dough out in a flat circle, about 10 inches wide. Sprinkle little flour for easier handling. If the edges are not even, it’s okay, we can hide and ‘’even’’ them out with just our fingertips. It’s a rustic galette, after all!

The dough should not be sticky if refrigerated properly, you should be able to easily work with it. It will start to become sticky the longer it sits on the kitchen counter.

Once ready, transfer the dough with the parchment paper onto the baking sheet. Sprinkle cornstarch all over the center part of the galette (where you’re going to layer the apples), 1 tablespoon per 1 galette.

Arrange apple slices in the middle of the galette leaving about 1 ½ to 2 inches on the outer edges that we are going to fold in very soon.

Dust the apples with cinnamon, about 1 teaspoon per galette.

Fold in the edges and generously brush with beaten egg yolk.

Sprinkle brown sugar all across the galette, or just the edges (personal preference).

Bake for 40-50 minutes until the edges become beautifully golden brown.

Remove from the oven, let cool and enjoy as it is or top with peach, apricot, or berry jam and enjoy right away.

Or tangy caramel sauce with vanilla bean ice cream sounds great too!