|Almonds and rosemary, later mixed with honey for a frangipane.|
|Apples and sugar.|
I opted for the galette because, well, pre-made crusts make them oh so easy. On this one, the nuance of rosemary kicks it up a notch from its core simplicity. For ease of execution, leave the skins on even if you have a monochromatic apple selection. It is, after all, one less step. And since everyone—yes, everyone—agrees galettes are charmingly rustic, why not play it up au naturel?
Simplify your prep with this apple coring method. Bon appetit!
|The final thing was garnished with a rosemary sprig.|