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["Note: Start this off the night before you want it. I know some of you people don't bother to read the whole recipe before you start, and then get mad and confused when you hit the ""refrigerate overnight"" part. That's why I'm putting it here. Now stop complaining, dammit.", "For the galette, whisk together the flour, salt, and two tablespoons of sugar in a large bowl.", "Add the butter in, and cut it in with a pastry cutter until you get a vaguely pebbly texture.", "Whisk together the yogurt, vinegar, and ice water in a small bowl and add it into the dough.", "Mix together the dough with a wooden spoon or your hands or...pretty much anything, really. If things are looking a little too dry, add a little more ice water.", "Once you've got your dough formed, roll it into a ball, flatten it into a disk, and wrap it in plastic wrap. Stick it in the refrigerator overnight.", "Preheat your oven to 400.", "Dust a cutting board or flat surface with a little flour and roll out the galette dough to about an 1/8th of an inch thick. Keep in mind that this is a galette; they're supposed to look bad. Don't worry about making it the perfect beautiful circle of dough; just get it to where it needs to be.", "Prepare the apples by peeling them, slicing them thin with a mandoline, and tossing them in a large bowl with a 1/4 cup of sugar, brown sugar, cornstarch, cinnamon, and a pinch of salt. Work fast so they don't get brown and mushy.", "Pile the apples in the middle of the galette dough, leaving a couple of inches around the apples free to fold over. You'll probably have more apples than you need, so take some off if you can't fold the dough.", "Fold the dough over the apples, leaving a small, open hole in the middle. And don't snicker at that last sentence...I'm watching you.", "Crack the egg in a small bowl and add a tablespoon of water. Whisk them together and use the egg wash to brush the top of the galette with a pastry brush.", "Sprinkle the demerara sugar on top of the galette. You want a lot of this stuff so it gets all nice and caramelized, so if 3 tablespoons isn't enough, add more.", "Stick it in the oven on a baking sheet for 35-40 minutes, let it cool off for 5, then stick it on a cooling rack until it's cool enough to eat.", "Heat up the sugar and water in a medium pot over high heat, and stir until the sugar's been completely dissolved (that means clear, folks).", "Take it off heat, and add in the basil and lemon peel. You can be lazy like me and throw the whole bunches of basil in at once; that'll make it easier to take out later.", "Cover the pot and let it cool to room temperature, then take out the basil. DON'T strain out the lemon peel; most recipes tell you to do that, and they're wrong. Lemon peel's delicious, and it's even more delicious when it's in a mouthful of sorbet.", "Put the sugar-water in whatever you plan on chilling this stuff in, and mix in the lemon juice, rose water, and gin. Refrigerate it overnight.", "Once the sorbet stuff is all nice and cool, give it a run through your preferred ice cream mixer and stick it in the freezer while you make the galette. Be sure to mix up the sorbet a few times while it's freezing, that way all the tasty gin won't sink to the bottom."]
