Stone fruit galette... Make (or buy) a single pie crust and roll it thin. Top with stone fruit of your choice (sliced and mixed with lemon juice + zest, sugar, corn starch, pinch of salt). I like to add a coat of raspberry preserves to the pie crust before adding the fruit. Leave a 2 inch border and then fold it in on itself. Brush on milk and sprinkle with sugar and cinnamon. Bake at 400 until that bad boy looks done. Rustic for sure... But delicious. Bon appetite!