Make the pastry using a food processor. Add the flour, sugar, salt and butter. Pulse until course crumb like, but no more. Then add the water gradually until the dough begins to just come together. Stop and remove from the canister. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Prepare the apples. Then preheat the oven to 400 degrees.
Add to the prepared apples honey, flour, brown sugar, sugar and cider. Mix gently until combined.
Mix the base filling - rosemary, cinnamon, sugar and brown sugar in a small bowl.
Roll out the pastry to a large round 1/4 inch thick. Place on a parchment lined baking sheet. Add the apples, lay them in your preferred design, leaving 1 1/2 - 2 inches free of apples around the edge of the pastry. Sprinkle the base filling generously over the the top of the apples. Fold the edges up and and slightly over every two inches to create an edge. Brush with egg wash, but don't add the toasted sesame seeds yet.
Place in the oven for 20-25 minutes. The galette will not be done yet after 20-25 minutes, but add the seeds as you don't want them to burn if they were placed for the entire time. You may need to add a second egg wash to ensure they stick. Cook for 5-10 more minutes until golden brown.
Enjoy warm (after letting rest for 5-10 minutes) or let cool for far longer, but don't forget the dulce de leech gelato or ice cream and a hot cuppa. ☺️