1. Thaw one sheet of pastry dough at room temperature for 20 – 30 minutes.
2. Place the fruit and butter in a medium saucepan.  
3. In a small bowl, stir together the brown sugar, flour, cinnamon and nutmeg (to make sure flour is evenly distributed).  Add the sugar mixture to the fruit.
4. Bring the mixture to a soft boil over medium heat.  Stir occasionally, and cook until fruit mixture is thickened, about 10 –12 minutes.  Turn off heat and let mixture cool slightly.
5. Preheat oven to 375º.
6. While the mixture is cooling, roll out pastry dough.  Place the dough on a lightly floured surface, and roll the dough into a 10 ½ -inch square.  If the dough develops a crack or hole, sprinkle with a little water and press together (make sure the dough is sealed or the juices will leak out of the area).  Transfer the dough to a parchment lined baking sheet (or a non-stick baking sheet).
7. Place the cooled fruit mixture in the center of the dough, leaving a 2 – 3 inch border.  Fold the uncovered border of the dough over the filling.  The dough will naturally pleat, but make sure to pinch the ends together while pleating/folding. 
8. Dip a pastry brush (or use clean fingers) in water and wet the top portion of the dough.  Generously coat the entire galette (especially the dough edges) with granulated sugar, approximately 1 heaping Tablespoon.
9. Bake galette in middle of oven until edges are golden brown, approximately 30 minutes.
10. Voilà!  Bon appétit.

— by Faith Heinauer

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