In a food processor combine flour, sugar, baking powder, pepper and teaspoon salt. Cover and pulse with a few on/off turns to combine.
Add the butter, cover and pulse a few times until the largest pieces of butter are no bigger than a small pea (about eight pulses).
Add 1 cup cheese, cover and pulse to work it in.
Add egg yolk, cover and pulse to combine.
Gradually add ¼ cup of ice water with the machine running until combined and holding together.
If necessary, add more water by the tablespoon until dough holds together.
Dump the dough onto a clean surface and gather mixture into a ball, kneading gently.
Cut the dough into six equal portions. Wrap each dough portion with plastic wrap and pat each wrapped dough ball into a 4” disk. Chill for at least 1 hour.
For the filling, place apple slices in a bowl. Add ¼ cup melted butter and lemon juice and toss to combine.
Line two large baking sheets with parchment paper and set aside.
On a well floured surface, roll a pastry disk to an 8” circle.
Spread 1 teaspoon of raspberry jam on the dough leaving a border.
Arrange 1 tablespoon cheese and a few slices of apple mixture on the jam.
Fold dough edges over apple slices, loosely pleating the dough and leaving apple slices uncovered in the center.
Using a spatula, carefully transfer the galette to a prepared baking sheet. Repeat with the remaining dough disks. Cover and chill for 1 hour.
Preheat oven to 375°F.
In a small bowl beat together egg and 1 tablespoon water. Using a pastry brush, brush the egg mixture over the edges of each galette.
Bake for 30-35 minutes until the dough is golden and the apples are tender.
Cool slightly on a wire rack. Inspired by Better Homes and Gardens.
