For the Crust

1. In a blender or food processor pulse together flour, butter, sugar and salt.
2. Add 1 tablespoon of water at a time, pulsing until the mixture comes together to form a ball. You may not need all the water. Do not add to much, or your dough will be mushy.
3. Remove dough and place on a well-floured surface. Roll out into a rough rectangular shape or press into shape with hands. {Rolling is easier as it will be an even thickness, but in a pinch, I think you could probably use your hands.}
4. Carefully roll up the sides to create a wall. It doesn’t have to be perfect, that’s the beauty of this whole thing. Refrigerate for about 15 minutes or until a bit more solid. It will be easier to transfer to a baking sheet.

For the Galette

1. Preheat oven to 400 degrees. Remove chilled crust from refrigerator. Place onto a baking sheet lined with foil or a silicone baking mat.
2. In a small bowl, toss apple slices with lemon juice and flour. Set aside.
3. Using an offset spatula, spread jam onto the “floor” of the crust. Place half of cheese slices or shredded cheese on top of jam. Place apple slice along the middle of the crust partially layered one on top of the other. Sprinkle with sugar.
4. Bake for about 15 minutes. Remove from oven and sprinkle with remaining cheese {I just grated the cheese over the top. I wanted to be able to see the apples and didn’t want to hide them with slices of cheese.}
5. Bake for another 10-15 minutes until the crust begins to brown and the cheese is melted and bubbly.
6. Remove from oven and let cool before moving to a serving dish. {It will crumble if you try to move it while it’s hot.} Drizzle with a little bit of honey, if desired, before serving.