I’ve been making this apple galette for over twenty years. The recipe is from a cookbook entitled, Jacques Pepin’s Table. I’ve modified it a bit over the years to make it a little easier to remember. Basically, it’s 1 cup flour, 1/2 stick butter, 1 or 2 apples (depending), and a little honey and cinnamon. It’s been served at countless dinner parties, birthdays, anniversaries — just because — and most recently to help someone ease a broken heart. About 10 years Doug was at a conference and to break the ice they asked everyone their favorite food. He replied that it was my apple galette. Later it was revealed that the question really wasn’t about the food at all, but about who made the food and how you felt about them. Kinda sweet, right?