Directions:

Rolling the dough:

Sprinkle your rolling surface and pin lightly with flour and roll the pie crust into a circle. The crust should be thin but not so thin that it's too fragile to move or hold the filling, about 10 to 12 inches.

Transfer to the prepared baking sheet by gently rolling the dough onto your rolling pin and unwrapping it on your cookie sheet. 

Top the dough with the almond flour mixture and spread it out leaving a 1 ½-inch edge.

Baking the apples:

1. Preheat the oven to 350ºF.

2. Cut the apples in half from stem to flower and using a melon baller or small knife, scoop out the seeds and core. Use a small knife to remove the remaining stem and/or flower at the other end.

3. Place the apples cut side down in a small baking dish that just fits the apples in a single layer without any extra room.

4. Add the honey to a small bowl that will fit it and the olive oil. If the honey is not liquid warm it gently over a small saucepan with simmering water. Whisk just to help it soften into a liquid.

5. Off the stove, whisk the oil in bit by bit so that the sauce doesn't separate. Go slowly and whisk well as to emulsify the two. Pour the sauce over the apples and then lick the bowl!

6. Bake the apples just until they are tender but firm, not mushy. They will be baked again as a galette. A sharp knife should pierce the apples with slight resistance.

7. Remove from the oven and place the apples on a plate to cool quickly. Pour extra sauce into a small bowl and reserve.

Baking the Galette:

1. Remove your pie dough from the fridge and allow to rest at room temperature for 10 minutes.

2. Preheat the oven to 400˚F. Line a large baking sheet, preferably without edges, with parchment paper or a silicone baking mat.

3. In a small bowl, blend the almond flour and 2 tablespoons of flour.

4. Sprinkle your rolling surface and pin lightly with flour and roll the pie crust into a circle, The crust should be thin but not so thin that it's too fragile to move or hold the filling. 

1. Transfer dough to the prepared baking sheet by gently rolling the dough onto your rolling pin and unwrapping it on your cookie sheet. 

2. Top with the almond flour mixture and spread it out leaving a 1 ½-inch edge.

3. Add the apples cut side down in a decorative pattern on the almond flour leaving a 1 ½-inch edge of the dough.

4. Add the chopped walnuts if using.

5. Fold the edges up around the filling by creating folds and crimping the folded edges together lightly to keep the dough in place.

If using, whisk the egg yolk or white with a pinch of salt and a few drops of water. Using a pastry brush, brush the crust edge with the egg wash. Sprinkle with course sugar or the sliced almonds. You can also skip this step and leave the crust plain.

1. Bake for 25-35 minutes or until the crust is golden brown. Carefully lift up the bottom of the crust with a spatula. It should be lightly colored as well.

2. Remove and cool completely but do not refrigerate.

3. Once cooled, whisk any remaining reserved sauce and drizzle over the galette. 

4. Sprinkle the edge and almonds with powdered sugar and the apples with the thyme flowers, both optional. Serve with whipped cream or crème fraîche if desired.