Whether is sweet or savory, a galette is a less pretentious and easy to make, kind of rustic, tart, with a thin and crispy buttery crust. This crust takes no effort to make, and you can also make more of it ahead, pack them portioned, making balls of dough big enough for one tart, covering it in plastic wrap, and freeze, so it will be ready to use whenever you need it. Just pop it out of the freezer, fill with whatever you are craving then, fruit, cheese, veggies, then bake, and savor. 
I made a strawberry and blueberry galette. 

Ingredients (for 1 galette that serves 4):
1 cup of flour
pinch of salt
3 tablespoons sugar
6 tablespoons butter, cut in cubes, and very cold, even frozen.
3 tablespoons of very cold yogurt, sour cream or heavy cream
1 egg, for brushing the dough
2 cups of fresh fruit (berries, apples, plums, apricots, nectarines, cherries etc. , everything works), cut in slices, mixed with 2-3 tablespoons sugar, and sprinkled with 1 teaspoon vanilla extract. 

In a food processor (any mixer or a dough cutter works also fine, is just easier with a food processor) pulse twice the flour, salt and sugar, to combine. Add the cold butter, and pulse few times, just until you have pea sized pieces of butter, and some smaller ones too. This is important, because this pieces of butter will make the dough soft but flaky while baking. Add the yogurt or heavy cream, and pulse few times. Form the dough into a disc with your hands, wrap in plastic, and chill for 20-30 minutes at least. 
Preheat oven to 350 degrees F (180 C).
Roll out the chilled dough into a disc, 3-4 mm thick, between two plastic wrap sheets. when you get the desired size/shape, discard the plastic wrap, and place the dough sheet on a backing tray, lined with parchment paper. If you have time put this tray for 10 minutes in the freezer. 

Place the fruit in on top of the dough,leaving a one inch border around the edge. Fold this edge over the fruit, pleating it slightly, then brush it with beaten egg.

You have now a beautiful galette, ready to go in the oven. Bake on the middle rack for 35-40 minutes, until the edges are puffed up and golden. 

Let it cool on a rack for a while when ready, and serve warm with a dusting of confectioner's sugar on top, a scoop of ice cream, or whipped cream. 

You can make mini versions of this galette, for individual servings. 
A great savory version is to fill them with cheese, slices of tomato or spinach, and break an egg on top, then bake, and you have a wonderful breakfast galette! 

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