• Make the Pastry: • Combine the flour, salt, and sugar in the bowl of a food processor. Pulse to combine.• Add half of the butter and pulse 8 times (1-second pulses). Add the remaining butter and pulse 7 times. The mixture should look like a coarse meal with some visible pea-size pieces of butter. Add 3 tablespoons of ice water, then pulse several times. Check the mixture by squeezing a small amount in your hand. If it holds together, it is ready. If not, add more ice water, 1 teaspoon at a time, until it holds together when squeezed. • Dump the dough mixture out onto a lightly floured surface and use your hands to press it together and shape it into a disk. Wrap the disk in plastic wrap and refrigerate for 45 minutes.
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• Prepare the Filling: • Peel the apples if desired. Core an apple and cut it in half (top to bottom). Place an apple half on a cutting board with the cut side down, and slice it thinly. Repeat with the remaining apples.• Put the sliced apples in a bowl and toss with 1/2 cup of sugar, cinnamon, vanilla, nutmeg, and a dash of salt; toss to coat.
  
• Prepare the Oven: • Heat the oven to 400°F and line a half-sheet baking sheet with parchment paper.
• Assemble the Galette: • On a lightly floured surface, roll the chilled dough out to a circle about 13 to 14 inches in diameter. • Transfer the sheet of dough to the parchment-lined baking sheet. Sprinkle 1 tablespoon of flour over the rolled-out dough. Arrange the apple filling mixture in the center of the dough, leaving a margin of about 2 inches. Dot with butter.• Beat the egg with 2 teaspoons of water and brush it over the dough. Sprinkle the egg-washed dough and fruit filling with sparkling, sanding, or demerara sugar. Or use plain granulated sugar if that’s what you have on hand.
  
• Bake: •Bake the apple galette at 400°F for 35 to 45 minutes, or until the pastry is golden brown and the apples are tender. Check on the pastry after about 20 to 25 minutes. If the crust is browning too much, tent the galette loosely with a sheet of foil. • Remove the galette to a rack and cool for 45 minutes before serving.
  

Serve:

• • Slice and enjoy!