Easier to make than apple pie! This French Galette thin and light and is perfect for picking up and eating as you would a slice of pizza!
Combine flours, 1/2 teaspoon salt and 1/2 teaspoon sugar into food processor or a large bowl. Add 12 tablespoons chopped butter, pulse to cut butter into flour until butter pieces are the size of large pebbles. Or place in a bowl and using fingers cut butter into flour mixture.
Add water, a little at a time, pulsing as you go until the dough begins to come together and form a ball in the bowl. The dough may not form together after all of the water is added, but will come together after placed on the countertop.
Empty dough onto pastry mat.
Use the heel of your hand to push small amount of dough against counter, pushing firmly down and away from you, to eventually create a separate pile of dough. This is the fraisage technique. Repeat until the dough is in one piece and shaped into a rectangle shape about 6"x4". Wrap in plastic and refrigerate until cold and firm, about 30 minutes to 1 hour.
Slice apples about 1/8 inch thin and set aside, toss with a tablespoon of lemon juice to prevent browning.
Heat oven to 400 degrees 15 minutes before baking. Place rack in middle of the oven.
Line a jelly roll pan or similar size baking sheet with parchment paper. Roll the dough out on the pastry mat or directly on the parchment paper. Form edges of the dough to create a border around the galette.
Place apple slices on top of the rolled out pastry in a pattern as shown, layering slightly on top of each other. Continue until the pastry is covered with apples. Dot the apples with butter and sprinkle with sugar.
Bake until bottom of tart is golden brown about 45-60 minutes.