Make the crust first. Whisk together the flour, salt, and 1 tablespoon of the sugar. Add the cold butter and mix it into the flour with a pastry blender or your fingers until it starts to look crumbly. Start to mix in the ice water, a splash at a time, until the dough holds together in a ball. I typically add about 60g of ice water. If you’re in a drier climate, it might take a little more than that! Pat the dough into a flat disc, wrap it in plastic or parchment, and place it in the fridge to chill for 30 minutes.

Pre-heat your oven to 400 degrees. Place a sheet of parchment paper on your work surface and dust it with a bit of your flour. Remove your dough from the fridge and place it in the center of your piece of parchment paper. Dust the top of the dough with a bit of flour, then roll it out into a rough circle shape that is about 10 inches across and about 1/8-inch thick. Carefully transfer the parchment with the rolled out dough onto a large baking sheet.

Set the rolled out dough aside while you make the filling. Working quickly so that the butter in the dough doesn’t get too warm, combine the thinly sliced apples with the remaining 3 tablespoons of sugar, lemon juice, vanilla extract, and dried chamomile. Mix well, then spoon the apple filling onto the center of your rolled out dough, leaving a 1 1/2 to 2 inch border free. Leave any accumulated juices from the apple filling in the bowl. Lift the excess dough up over the apples, folding every 3-4 inches as you go around. Place the tray with the formed galette into your fridge to chill for 20-30 minutes before baking.

Bake your chilled galette on the lower rack of your pre-heated 400 degree oven for 30-40 minutes or until the crust is golden. Allow the galette to chill for at least 20 minutes before serving. 

Serve with your favorite ice cream if you like! Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.