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.