You don’t need Top Chef level skills to make a glorious galette that’s beautiful and delicious. And we’re going to prove that to you right now.

1. Roll out dough
Our tool of choice: the rolling pin. We use refrigerated crescent roll dough to keep things quick and easy. But if you feel so inspired, go ahead and use homemade dough.

2. Cut into a circle
For a dough circle with more “character,” cut free-hand with a pizza cutter. For a more symmetrical circle, place a round baking pan on the dough and use it as a guide.

3. Top with filling
Make sure not to overload your galette, otherwise the crust will break under the weight of the filling. Leave about a 1 1/2-inch border of dough around the outside.

Here are recipes few of our favorite fillings:
Autumn Galette
Pesto Chicken Artichoke Galette
Tomato, Salami & Mozzarella Galette

4. Fold edges
Work your way around the circle, folding sections of dough inward. Overlap the sections as you go so filling won’t leak out during cooking. Don’t worry too much about perfection here. Part of the galette’s charm is its imperfection.

5. Brush with egg wash
This step gives your galette that beautiful golden-brown crust, so don’t skip it! It also helps prevent your crust from drying out during baking.

The hard work is over. Now all you have to do is bake it. When your galette is the perfect shade of golden-brown, take your masterpiece out of the oven. Then, revel in its elegance.

Marvel at its perfect imperfections.

Bask in the glory of your accomplishment. Share your creation with the world…or at least your friends and family.