Recently I served this to guests as a first course, and it was so well received that I had to share the recipe.
When it comes to the dough, if you aren’t a pastry person, feel free to use a store-bought fresh pie dough and then roll it out into a 13-inch round. I like to use a removable springform disc or removable tart pan bottom to center the galette and help remove it from the baking sheet pan easily. If you are making your own pie dough (which really is seriously simple), look for unbleached pastry flour, which has less gluten than all-purpose flour and will develop a very flaky crust. I added a touch of cornmeal to the dough to give it a bit of texture, but don’t worry if you decide to use store-bought pie dough.
