In a small bowl, mix together flour, sugar, and salt. Using a fork, cut in the butter until mixture resembles wet sand.
Add water and stir to form dough.
Turn the dough out onto a piece of plastic wrap. Flatten into a disc and wrap completely in the plastic wrap. Refrigerate for 20 minutes.
After the dough has chilled, unwrap the dough and place it on a piece of parchment paper. Cover with a second piece of parchment paper. Using a rolling pin roll the dough into a 6-inch round circle about 1/8-inch thick.
Place the parchment paper with the dough onto a baking sheet and remove the top piece of parchment.
Peel, halve and core the apple. Thinly slice or chop the apple and spoon the pieces into the center of the dough, leaving a 1-inch space around the sides. Fold the rim of the dough up and around the filling.
Drizzle the honey over the apples.
In a small bowl, mix together the sugar, cinnamon, and nutmeg. Sprinkle evenly over the apples and dot with the pieces of butter.
Brush the crust with the beaten egg and sprinkle the crust with 1/4 teaspoon of sugar.
Bake for 20 minutes, until crust is golden
Notes
Expert Tips
Preserve Leftover Egg: Don't let any remaining egg go to waste. Incorporate it into scrambled eggs, fried rice, or even a crustless quiche for a protein boost in your next meal.
Prep Dough in Advance: The galette dough is super forgiving. Feel free to make it up to 3 days ahead and store it in the fridge. Or, for even longer storage, freeze it for up to 3 months. This offers you flexibility to enjoy a fresh galette whenever the craving strikes.
Cold Butter is Key: When preparing your galette dough, always use cold butter. This simple tip is crucial for achieving that irresistibly flaky crust.
Optimal Dough Thickness: For a single-serving galette, aim to roll your dough into a 6-inch circle with a uniform 1/8-inch thickness. A crust that's too thick can result in a chewy texture and may not have enough room for all your delicious apple filling.
Avoid Overstuffing: Keep an eye on your filling amount. Overstuffing the galette can lead to a crust that doesn't bake properly, compromising the texture and flavor of your dessert.