Apple Galette with Blue Cheese, Almonds and Honey

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 cup cold, unsalted butter, cut into small cubes
• 3 tablespoons ice water
• 3 medium baking apples, such as Honeycrisp, Macoun or Empire
• 1/4 teaspoon nutmeg
• 3 tablespoons turbinado sugar or sugar-in-the-raw
• 3 tablespoons sliced almonds
• 2 tablespoons crumbled blue cheese
• 2 tablespoons honey

Directions

1. Start the crust by combining the flour, sugar, and salt in a mixing bowl. Drop in the cold butter cubes and toss until they’re coated with the flour mixture, then tuck the bowl into the freezer for 20 minutes while you turn to the apples.
2. Halve the apples and remove the cores, but leave the skins right where they are. Set each half cut-side down and slice it into 3/8-inch-thick half-moons.
3. Move the cold flour and butter mixture into a food processor. Pulse in quick bursts until the butter is broken down to pea-size bits, with a few larger pieces still welcome. Take off the lid, pour the ice water over the mixture, cover again, and pulse in short bursts until everything looks evenly crumbly, but not gathered into big doughy clumps.
4. Squeeze a small handful of the mixture in your palm. You want it to hold together firmly when pressed, without cracking around the edges. If it seems dry or falls apart, add more ice water in 1 tablespoon increments, pulsing briefly after each addition.
5. Tip the crumbly dough onto the counter. With your palms, gently press it into a flat disk, handling it as little as you can. Wrap it in plastic wrap and chill it in the refrigerator for 15 to 20 minutes.
6. Heat the oven to 425F. Cover a baking sheet with parchment.
7. Dust your work surface and rolling pin with flour, then roll the dough into a 12-inch circle. Set it on the parchment-lined baking sheet.
8. Arrange the apple slices over the dough, beginning near the outside and overlapping them as you go, while leaving a 2-inch border around the edge. Sprinkle the apples with the nutmeg and sugar, then fold the pastry edge up over the fruit.
9. Bake for 30 minutes, until the apples are soft and the crust has browned.
10. While the tart bakes, scatter the almonds on a baking sheet and toast them in the oven for 3 to 5 minutes, until they turn golden. Keep an eye on them so they don’t scorch.
11. Pull the tart from the oven. Scatter the toasted almonds and blue cheese crumbles over it, then drizzle the honey across the top. Slice into wedges and serve.