1. 1. In a food processor, pulse the flour and salt until combined. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs.

2. 2. Add the ice water and pulse until the dough just begins to come together. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.

3. 3. Preheat the oven to 400°F (200°C).

4. 4. In a large bowl, toss the apple slices with the brown sugar.

5. 5. On a lightly floured surface, roll the dough out into a 12-inch circle, about 1/4 inch thick. Transfer the dough to a parchment-lined baking sheet.

6. 6. Arrange the apple slices in the center of the dough, leaving a 2-inch border. Fold the dough over the apples, pleating it as you go.

7. 7. In a small saucepan, whisk together the miso paste and heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes.

8. 8. Drizzle the miso caramel sauce over the galette and bake for 40-45 minutes, until the crust is golden brown and the apples are tender.

9. 9. Remove from the oven and let cool for 10 minutes before serving.