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

On a silicone rolling mat or lightly floured countertop, use a rolling pin to roll the pastry until 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, or use a rolling pin to transfer the pastry.

With your hands, scoop the apple filling 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 might 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 apples.

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 30-35 minutes, or until flaky, bubbly, and deeply golden brown.

Warm honey in the microwave for 10-15 seconds. With a pastry brush, brush it over the warm apples.

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

Refrigerate leftovers for up to 3 days.