1 sheet of pre-made puff pastry dough (e.g. Dufour brand)
2 Gala or Cortland Apples, cored and sliced into 1/8” wedges
1 Tbsp butter
2 tsp coconut sugar
2 Tbsp rhubarb, apricot, raspberry or peach jam
1 Tbsp water
2 Tbsp sage, finely chopped
1 Tbsp rosemary, chopped
2 Tbsp flour
Let pastry dough thaw in refrigerator a couple of hours before working with it. Pre-heat oven to 425F. Sprinkle flour on counter surface and roll out dough into a thin square. Cut off corners to make a circle (more or less). Transfer onto a baking sheet, lined with parchment paper. Pierce dough throughout with a fork. Place apple slices in a concentric pattern, leaving about 1” of the edge free. Sprinkle with sugar and dot with small pieces of butter. Fold pastry edges over apples. Bake for 20-25 minutes.
While galette is cooling off, prepare glaze. Combine jam, water and herbs in a small pot and bring to simmer. Brush mixture onto galette. Enjoy warm or cold.