Ohhhh, recipes and high-altitude baking.
😅 Original instructions said 50-55 min at 400°F, which felt *very* long, and it was.
At 30, the almond filling spilled over and burned a little on the tray, which was a saving grace in the end - because when I smelled the burning, I caught the rest of the galette at the perfect moment: the bottom crust a nice warm golden-brown, and the apples, splendidly soft.
Not too shabby for a first try!
