1. Add the flour, sugar, and salt for the dough to a bowl and mix to combine. Add the cold butter and cut it into pea-sized pieces with a pastry blender*. Next, add the ice water (you probably need only 2 tbsp.) and work it into the flour mixture. Knead until the dough just starts sticking together. Wrap in plastic wrap and place the dough in the fridge for about 1 hour (or overnight).

2. Preheat the oven to 190°C (375°F). Grease a cast iron skillet* (or pie dish) lightly and set it aside. Toast the fennel seeds in a small dry pot/saucepan (without fat/oil) until slightly browned and fragrant. Transfer to a mortar, add the salt and crush the fennel seeds until you get a fine powder. Add to the brown sugar and mix to combine. Set aside.

3. Wash and dry the apples, core them and cut into thin slices. Add the apple slices to a bowl and drizzle with the lemon juice and vanilla extract. Sprinkle about 3/4 of the sugar-fennel mixture on top of the apples and toss to combine.

4. Roll out the dough on a floured surface – it should be slightly larger than the skillet. Transfer the dough circle to the skillet and press down to the bottom and sides. You want the dough to overlap the edges of the skillet slightly. Arrange the apples on top of the dough – you probably will end up with two layers, which is fine. Sprinkle the remaining sugar-fennel mixture on top of the apples and fold the dough over the apples. Brush the dough with the heavy cream and sprinkle with coarse brown sugar.

5. Place the skillet in the center of the oven and bake the galette for 50-55 minutes or until the apples are softened, and the edges of the galette got a nice color. Take the galette out of the oven and let it cool down. Serve with vanilla custard or vanilla ice cream to your liking.