Apple Galette

We make this apple galette with puff pastry, but you can make it with croissant dough. The apples are sliced quite thinly, macerated overnight and layered over the pastry with crème pâtissière. It is then baked in a hot oven to tinge the edges of the apples a deep caramel colour. The pastry needs to be very dark and crisp, so don’t be afraid of leaving it in the oven 3–4 minutes longer when you think it’s cooked. You will need to prepare the apples a day in advance.