Galette is a French term signifying a flat round cake that can be either sweet or savory. The term also applies to tarts. I like this dish for a couple of reasons. One, it's easy to make and with the exception of the freezer and frig time, it doesn't take any time to prepare.
The second reason is each component taste great separately but, when you place them together and it has that "WOW" factor.
6 McIntosh apples
3 teaspoons ground cinnamon, divided
juice of one lemon, divided
1/4 cup honey (or agave nectar)
1/2 teaspoon sea salt, divided
WALNUT CRUST
1 cup walnuts, unsoaked
6 dates, unsoaked
1/4 teaspoon sea salt
1 Peel and core 3 apples. Cut into 1/8-inch wedges and place in a bowl. Toss in the juice of one half lemon, 2 teaspoon cinnamon and 1/4 teaspoon sea salt. Set aside.
2 Peel, core and chopped the remaining three apples. Place apple in blender with honey and juice of the remaining lemon half. Pulse until you achieve a chunky applesauce consistency. Add in 1 teaspoon cinnamon and 1/4 teaspoon sea salt. Set aside.
3 To make the walnut crust, process walnuts and sea salt in a food processor, until the walnuts are coarse crumbs. Add dates, process until well combined.
4 Place two 4-inch springform pans on two small plates or one big platter.
5 Divide walnut crust between the two springform pans. Press down until you have a flat, thin, layer. Top with apple sauce mixture, leaving a 1/2-inch border.
6 Arrange the apple slices over the applesauce in a spiral pattern, slightly overlapping each piece. Chill in freezer for 20 minutes to set. Remove from the freezer and place in the refrigerator for an hour.
7 Carefully remove the springform pan. Let stand five minutes at room temperature before serving.