Galette Dough

• 1 Cup all purpose flour
• 1 Tablespoon Italian flat parsley, chopped
• 1 Tablespoon chives, chopped
• 1/2 Tablespoon salt
• 1/2 Cup unsalted butter, cut into pieces and chilled
• 1/2 Cup ice water

Quick Roasted Garlic

• 3 Cloves garlic, peeled
• 1 Cup olive oil

Galette Filling

• 3 Cloves Quick-Roasted Garlic
• 4 Large Granny Smith apples, peeled, cored and sliced thick.
• 1/4 Cup blue cheese, crumbled
• 2/3 Cup pecans, toasted & chopped
• 1/8 Cup heavy cream

Make the dough:  Combine all ingredients except ice water in mixer. On low speed, process until butter pieces resemble coarse meal. Add ice water a tablespoon at a time until moist clumps form. Gather dough into ball then flatten into a disk. Wrap in plastic. Chill for at least 2 hours.

Roast the garlic: Cook garlic cloves in oil over medium heat until light golden brown. Remove from the heat and allow to rest for 5 minutes, then mash with a fork.

Assembling The Galette
Preheat oven to 400°F. Roll out dough into 1/8" thickness and place onto a baking sheet lined with parchment paper. Spread the roasted garlic over center of the dough. Place the apples, blue cheese and pecans on top, leaving a two-inch border. Fold border over mixture, leaving the filling exposed in center. Brush crust with cream and bake until golden brown, about 45 minutes.