My galettes get better every time. I make the pie dough in advance and freeze individual balls until i’m ready to make something. The key to pie dough or galette dough is to not overwork it. I barely mix it, just pressing it into one big clump and letting it hydrate overnight. I fill it with my fruit+sugar+lemon juice combo, eggwash the top, and sprinkle with turbinado sugar. It gets baked at 450 degrees for 15 minutes, or when the top starts to brown.