Fruit Galette

Directions

1. 1
   In a food processor fitted with a steel blade, or in a large bowl, pulse or mix together flour, sugar and salt.
2. 2
   In a measuring cup, lightly beat the egg, then add just enough cream to get to 1/3 cup.
3. 3
   Lightly whisk the egg and cream together.
4. 4
   Add butter to flour mixture and pulse or use a pastry cutter or your fingers to break up the butter.
5. 5
   If using a food processor, do not over-process; you need chickpea-size chunks of butter.
6. 6
   Drizzle the egg mixture (up to 1/4 cup) over the dough and pulse or stir until it just starts to come together but is still mostly large crumbs.
7. 7
   Mix in lemon juice and zest if using.
8. 8
   Put dough on lightly floured counter and pat it together to make one uniform piece.
9. 9
   Flatten into a disk, wrap in plastic and chill for 2 hours, or up to 3 days.
10. 10
    Heat the oven to 400 degrees.
11. 11
    Roll the dough out to a 12-inch round (it can be ragged).
12. 12
    Transfer to a rimmed baking sheet lined with parchment paper and chill while preparing the filling.