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.

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