I used the Flaky Pie Crust recipe for this fruit galette. I hope it will encourage those out there not comfortable with making homemade piecrust to try and see how easy it is! Better than that, it will amaze you how delicious it is!
Take 1/2 of the recipe of the Flaky Pie Crust and roll out in a large circle 1/8th inch thick between four pieces of wax paper. You will have to overlap the wax paper as the circle is large. I start by rolling without the boards to get my circle somewhat round and then use the 1/4" boards and last the 1/8th inch boards. Refrigerate the dough for about 15 minutes. After the dough has refrigerated, peel the top layer of wax paper off and place on a piece of parchment paper and then on a cookie baking sheet. Peel the other two pieces of paper off.
For this galette, I used 2 large fresh peaches and 3 fresh apricots, sliced. I then tossed that in 1/2 cup sugar that was evenly mixed with 2 tablespoons flour and placed in the center of the pie crust and left about a 2 inch area around for folding up. Topped the fruit with about 2 tablespoons of butter. Sprinkled about 1/2 teaspoon almond extract to the top as well. You can use any fruit that you like! After I fold up the edges of the pie crust as you see in the picture, I then once again refrigerate for another 15 minutes. Preheat your oven to 425 degrees.
Take the galette from the refrigerator, place on a room temperature baking sheet and bake for 15 minutes. I then check and brush a little melted butter on the whole thing, and continue baking and watching. As soon as the browning of the piecrust is nearing perfection, I then place a piece of loose foil on top to keep it from browning too much, but continue baking. It takes about 35 minutes total for the galette to bake completely, but ovens vary.
This is a great recipe for entertaining. You can prepare the galette ahead of time and leave in the refrigerator. After dinner, bake and serve hot. And then again, it could be baked and served as dinner! Hope you enjoy.