Apple Galette with Rosemary Honey

Preheat oven to 400F. In a large mixing bowl, add flour and salt, then add butter a few tbsp at a time. Using a butter knife in each hand, cut butter into flour and continue until all butter is incorporated. Slowly add ice water 1 tbsp at a time and begin kneading dough with hands until a ball forms. Chill for 30 minutes in the fridge. While dough chills, mix sliced apples, monkfruit and spices in a mixing bowl until apple slices are fully coated. Roll dough into a 10” circle and place apple slices in the center, leaving a 1” border of dough. Continue stacking apples on top of one another until the middle is full. Fold edges up and brush with beaten egg yolk. Bake for 40-45 minutes. While galette bakes, heat honey on low and add 2 fresh rosemary sprigs; honey should look melted and slightly more liquidy, but do not bring it to a boil. After about 1-2 minutes, remove from heat and transfer honey and rosemary to a heat-proof container. Drizzle over galette and serve warm.