The joy of a galette is that the recipe is nearly identical to a pie crust with room for presentation flaws. We ain’t looking for perfection here.
Preheat your oven to 400 degrees Fahrenheit.
Place parchment paper across a sheet pan and dust with flour.
Roll out your dough on the parchment paper. Note: Elbow grease is required for this one if you’ve left it refrigerating overnight. Your edges don’t need to be perfect.To achieve a flakey crust, fold your dough once or twice as you roll it out to add layers. It should be about 12 inches wide when you’re finished.
Add your fruit filling to the center of the dough, leaving an inch or two of space around the edges for you to bring your crust over the filling. Once you’ve added your filling, fold over the edges and pinch them together, repairing any cracks that you may see.
Brush the crust with an egg wash and place your pan into the oven for 30 minutes. When your galette is ready, the fruit juices should be bubbling and the crust a nice golden-brown color.
Let your galette cool for 15 minutes before serving. Serve with a scoop of vanilla ice cream. Enjoy!