INGREDIENTS

INSTRUCTIONS

pastry is golden and crisp. Transfer the baking sheet to a cooling
rack and let the Galette rest on the sheet for 10 minutes. Slip a
wide spatula or a small baking sheet under the Galette and slide it
onto the cooling rack. Serve warm or at room temperature, cutting the
tart with a pizza wheel or a sharp knife.
Storing: the Galette is best eaten the day it is made.
Recipe by: Good Morning America
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