Rustic Apple Galette with Lakin’s Gorges Opus 42

Dough

6 Tbsp butter

1.5 cups flour (I used spelt)

4 Tbsp water (or more if it’s dry. You want to bind the dough together, but not have it be wet)

2 Tbsp sugar

1. Cut butter into flour until grains are the size of peas. Add sugar and water and mix until smooth dough forms.

2. Roll out to 12″

Galette

1. Heat oven to 400°F.

2. Slice 2 cups of apples thinly (use apples that are not particularly juicy).

3. Finely grate Lakin’s Gorges Opus 42 to yield 1/4 cup.

4. Place dough on pan. Sprinkle Opus 42 in the center of the dough, leaving about 2 inches dough around the border.

5. Layer the apples in as artistic a method you choose, covering the cheese.

6. Fold the dough edge up over the apples, leaving the center open.

7. Bake about 35 minutes, until the apples are softened and the dough is lightly browned.