Add the flour and salt to the bowl of your food processor, and pulse a few times to combine. Add the cubed butter, and allow to run until the dough starts to form. Drizzle in the cold ice water, and run again until combined, about 2-3 minutes. Form the dough into a ball, wrap in plastic wrap, and let rest in the fridge for 30 minutes.

After the resting period, place a large piece of parchment paper on your work surface. Lightly dust with flour, and roll the dough out to about a 1/4 inch thick circle. This does not need to be a perfect circle! Prepare the filling by combining all the filling ingredients in a medium mixing bowl, except the lavender. (We’ll sprinkle that on at the end.) Spread the filling onto the galette crust, leaving about 1-1 1/2 inch border around the edge. Gently fold the edges up around the filling. Move the galette back to the fridge, and allow to rest again, about 20 minutes. Meanwhile preheat the oven to 375 degrees F.

After the second resting period, whisk the egg together, and brush the crust lightly. Bake for 45-50 minutes, until the filling is bubbling and fragrant. It’s ok for the crust to brown a little. Allow to cool about 10 minutes, and then sprinkle with lavender. Drizzle with honey just before serving, and cut into 8 wedges. Enjoy plain or with vanilla ice cream!