Method

• 1.
  For the dough, mix flour, sugar and 1/2 tsp fifine salt in a large bowl. Rub the cold butter into the flour quickly, leaving some chunks of butter in the mix as this will ensure your pastry is flaky. Drizzle in the iced water, pull pastry together with a spatula without working it too much, then use your hands to form dough into a disc. Cover with baking paper and rest in fridge for at least 4 hours, or overnight.
• 2.
  Preheat oven to 200°C/180°C fan-forced.
• 3.
  On a well-floured work surface, roll the pastry out to a rough 35cm circle and lay over a very lightly floured baking tray. A non-stick tray is good; a round, flat pizza tray is ideal. (Baking without paper makes the pastry cook better.)
• 4.
  Arrange apple over pastry, leaving a good 5cm of pastry clear to fold over as the border, and arrange sprigs of rosemary around cut fruit, nestling it in a little to avoid it burning. Sprinkle over 60g raw sugar and butter slithers. Fold edges over fruit, then brush border with milk and sprinkle pastry lip with extra sugar.
• 5.
  Bake for 1 hour 10 minutes until deep golden brown (resist the urge to take it out earlier; the extra cooking will help the base to fully cook). Cool galette on tray (this ensures juice from apples absorbs back into the pastry), and while still hot, use a large spatula to help release from base of pan.
• 6.
  Serve at room temperature, with a dollop of whipped cream.