Instructions: To make dough: Combine flour, sugar and salt in bowl of food processor and pulse to combine. Add butter and pulse until mixture resembles coarse crumbs.

Drizzle water over crumbs and process until dough is moist (it still will be crumbly). Dump dough onto clean work surface and shape into 6 inch-wide disk.

Wrap, refrigerate until firm, at least 1 hour.

To fill and bake galette: Preheat oven to 400 F. In large bowl, whisk sugar, flour, cinnamon, lemon zest, cloves and salt together. Add apples and vanilla and toss to combine. Set aside.

On lightly floured surface, roll dough to a 15 inch circle. Trim off excess dough to form 14 inch circle. Transfer dough to parchment-lined jellyroll pan; edges can hang over edges of pan for now.

Pile filling into center of dough, leaving a 3 inch dough rim. Fold dough edge up and over filling, pleating as you go. Brush dough with heavy cream and sprinkle walnuts and sugar over entire galette, pressing lightly. Bake until apples are tender and crust browned, about 45 minutes. Serve warm or at room temperature.

Serves 8.

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