Preheat oven to 400° F / 205° C. Line a half-sheet rimmed baking tray with parchment.

In a large bowl, toss sliced apples with the brown sugar, lemon juice, cornflour, cinnamon, ginger, nutmeg, cloves, and sea salt. Set aside.

On a silicone rolling mat or lightly floured countertop, unroll the puff pastry. Use a rolling pin to roll pastry until it is big enough to cut a disc no smaller than 10 inches in diameter.

With a sharp knife, cut the pastry into a circle. (I like to trace around a dinner plate.)

Lift the rolling mat and flip the pastry onto the prepared tray.

Use your hands to scoop the apple mixture into the center of the pastry, allowing a 1-inch border around the outer edge. (You can arrange the apples in a decorative pattern, or in a more rustic mound as I’ve done here.) The apple filling will look “tall” or like you’ve added too much, but the apples will sink considerably as the galette bakes, and as it cools.

Fold the edges of the pastry inward around the apple mixture.

Spoon or pour the sugary liquid from the bottom of the bowl over top of the apples, being careful to keep it inside the folded pastry.

With a pastry brush, brush the puff pastry edge with egg wash.

Sprinkle apples and pastry generously with Demerara sugar.

Bake in preheated oven for 30 minutes, or until the pastry is flaky and deeply golden brown, and apple mixture is fragrant and bubbly.

Warm honey in the microwave for 10-15 seconds. Brush over the warm apples.

Serve galette warm, accompanied by homemade caramel sauce, whipped cream, or ice cream, if desired.