Place apples and raisins in a bowl, add one tablespoon lemon juice (to prevent browning) and toss apples.
Add 100 grams (½ cup) granulated sugar and toss until apples are coated.
Set aside for one hour.
Galette
Generously sprinkle flour on worksurface and roll out puff pastry so it is a 12" square. Place rolled pastry on cookie sheet lined with parchment paper (or Silpat) and place in refrigerator while preparing filling.
Drain macerated apples and return to original bowl. Sprinkle cornstarch, brown sugar, salt, cinnamon and nutmeg over apples and toss to coat apples evenly.
Lightly beat an egg.
Mound apples up in the middle of the puff pastry.
Lightly brush corners of the pastry with the egg wash.
Begin folding pastry over apple filling (leave a middle opening of at least 1 ½ inches to allow steam to escape. Continue to apply egg wash to pastry to ensure it adheres to itself.
Brush egg wash on outside of galette. Sprinkle generously with raw sugar.
Return assembled galette to refrigerator.
Heat oven to 400°
Bake at °400 degrees for 24 - 28 minutes. Pastry should be a dark golden color.
Let cool on pan for 10 minutes and transfer to cooling rack to cool completely.
Enjoy!
Video
Keyword apple galette, easy apple galette, puff pastry, rustic