Apple Galette

I woke up this morning suffering from allergies and the thought of cooking was definitely not in my mind. But it's sunday and we got to my Father in Law's for lunch and i always bring rolls and dessert. Started off on the rolls, and my head was about to explode from a sinus infection. Couldn't think of anything and had no inspiration at all.
I sat in the kitchen staring at my pantry and fridge trying to come up with something. I wanted something simple and quick, and then i saw the bag of apples i use for juicing, and decided on a simple apple pie, better yet, a galette, cause it's rustic and doesn't have to look perfect, and requires very little work.

Printable Recipe - click here
Ingredients:
Dough:
1 cup all purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons unsalted butter, frozen, cut into 1 tablespoon pieces
4 tablespoons ice water
1 tablespoon sugar for baking

Filling:
2 apples, i used fuji, peeled and cored , and thinly sliced ( save peel and cores for glaze)
3 tablespoons sugar
2 teaspoons cinnamon
juice of 1 lemon
1 tablespoon butter, cut into small pieces

Glaze:
1/2 cup sugar
2 cups water
peels and cores from apples

In the bowl of a food processor pulse flour, sugar, salt and butter a couple of times until butter is cut into pea size pieces. Add ice cold water and pulse until dough is crumbly. Dump dough on your counter top or a mat and pat into a circle. Wrap in plastic film and refrigerate for at least 30 minutes and up to 2 days.
Combine apples, lemon juice, cinnamon and sugar.

Preheat oven to 400F.
Line a baking sheet with parchment paper.
Place refrigerated dough on a floured surface. Let it rest 5 minutes. Roll it out to a large round. Carefully transfer dough to baking sheet.
Overlap sliced apples on top of the dough in a ring 2 inches from the edge and continue towards the center. Discard leftover juice from apples. Place small pieces of butter over apples. Fold the edges of the dough over the apples.
Sprinkle 1 tablespoon sugar over the dough edge.
Bake for 45 minutes until golden brown.
While baking the tart, add apple core and peel to a small saucepan and add sugar and water. Simmer for about 10 minutes until the color turns into a caramel color. Remove peels and cores with a slotted spoon and set aside.
Remove tart from oven and cool completely on a rack. Brush glaze over the top of apples and crust edges. Serve warm or room temperature. Great with a scoop of vanilla ice cream.