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Apple Galette

1 tsp (5 ml) olive oil
4 Tbs (60 ml) chilled butter, cut into small pieces
1 cup (250 ml) all-purpose flour
1/4 tsp (1 ml) salt
5 Tbs (75 ml) ice water
2 large baking apples, peeled, cored, and sliced very thin
2 Tbs (30 ml) honey
1 Tbs (15 ml) lemon juice
1/2 tsp (2 ml) dried thyme leaves

Brush the olive oil onto a cookie sheet with no sides, or on the
bottom of a jelly roll pan. Combine the butter, flour, and salt in a
food processor and pulse until a coarse meal is formed. Add the water
and process until the dough forms a ball. Form the dough into a
thick, flat disk, wrap in plastic wrap, and refrigerate for 30
minutes. Roll out the dough directly on the oiled cookie sheet,
forming a circle about 14 inches (35 cm) in diameter. Combine the
apples, honey, lemon juice, and thyme in a bowl and toss to combine
well. Arrange the apple slices on the pastry, leaving a 1 to 2 inch
(3 to 5 cm) border all around. Fold the border over the apples to
form a rustic crust. Pour any remaining honey-lemon juice mixture
over the apples. Bake in a preheated 400F (200C) oven for about 1
hour, until the crust is golden brown and the apples are tender.
Serves 6 to 8.