Line one rimless cookie sheet with parchment paper. Prior to baking, preheat oven and pizza stone to 400*
Crust (makes two galettes)
2 1/2 cups flour
2 tbs. sugar
1/2 tsp. salt
8 oz. unsalted butter, well chilled and cut into 1/2 inch cubes
2/3 cup iced water
Galette (enough for one galette)
1/3 cup sugar cookie crumbs or the like
1 lb. peaches (frozen or fresh) sliced to smallish pieces
2 tbs. sugar
1 tbs. butter, melted
In food processor fitted with steel blade, combine flour, sugar, and salt. Pulse to blend. Add butter and pulse until butter is size of of sugar cubes (about 8-10 pulses). Add ice water all at once and pulse again until the dough just begins to come together – Do not overwork the dough!) Dump the contents into two freezer bags and refrigerate or freeze dough at least overnight. Prior to baking, remove dough to refrigerator overnight.
The next morning, when you are ready to bake, preheat oven. Remove dough from fridge and rest for about 1/2 hour. Lightly flour parchment paper. Roll crust to about a 15 inch round or as big as your parchment sheet. Use adequate flour on the edges to keep last two inches or so from sticking to the paper. Sprinkle cookie crumbs in center and spread out to two inches from the edge. Likewise, spread peach slices over cookie crumbs. Turn up edges and pleat decoratively. Brush edges with melted butter. Sprinkle with sugar. Bake on cookie sheet for 15 minutes. Transfer galette on parchment to pizza stone and continue to bake an additional 15 minutes or until done.
Pineapple/frangipane (see crustless cherry/almond tart)
(you get the idea)