I halved and pitted the fruit then prepared the crust. I elected to use my no-fail crust recipe rather than Dorie's. I'm sure hers is good but I know mine well.
My favorite part was the custard. I could (and did) drink this stuff! After the galette has cooked enough to soften the fruit, you pour in a prepared custard (sugar, butter, egg and vanilla). I liked the custard so much I took the galette out, poured the rest of the custard on top and cooked it some more. De-lish!