Fold the edges of the dough up and over the apples, forming pleats in the dough as you work your way around the edges. Sprinkle 1/4 teaspoon of cinnamon over the apples. Note: Do not transfer the juice from the apple bowl to the pie dough. Arrange the apple slices on top of the dough, overlapping them slightly and stopping within about 3 inches from the edge. Assemble the galette: Sprinkle the remaining 2 teaspoons of flour over the dough.The dough might be wider than your baking sheet but that’s okay. Transfer the parchment paper and dough to the baking sheet. It’s rustic! It’s okay if it looks ragged around the edges.
Roll the dough out on the piece of parchment paper into a circle about 14 inches in diameter. The parchment paper should be at least the same size as the baking sheet. Transfer the chilled dough to a large lightly floured piece of parchment paper.Add the apples to the mixture and use your hands to toss and coat all of the apples with the mixture. Peel, core, and slice the apples into 1/8 inch slices. Prepare the filling 15 minutes before the dough is finished chilling: In a large bowl, mix together the sugar, 2 teaspoons of flour, 1 teaspoon of cinnamon, the nutmeg, and salt.Wrap the dough disc in plastic wrap and refrigerate for at least 1 hour or overnight. Form the dough into a round disc with your hands, lightly flouring it if necessary. Transfer the dough to a lightly floured work surface. Use your hands to bring the wet and dry mixture together. If the mixture seems a little dry, or if you have dry crumbs in the bottom of the bowl that aren’t mixing in, add 1 tablespoon of water. Add the cold water and mix it into the flour. Using a pastry cutter or two forks, cut in the cold butter chunks until the mixture resembles small peas. Make the crust: In a large bowl, mix together the flour, salt, and sugar.
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