• Prepare crust according to package directions.
• Since you only need one crust for the recipe, if your recipe makes more than one, wrap one half of the dough in plastic wrap and store in a sealed plastic bag in the freezer. Or be like me and double the rest of this recipe to make two galettes right now!
• Flatten the dough you will be using, wrap in plastic wrap and store in the fridge for at least an hour.
• When your dough is almost done chilling, preheat oven to 350°F.
• Add all filling ingredients in a medium mixing bowl and toss to combine.
• On a large sheet of parchment paper or silicon baking mat, roll out your pie dough into a roughly 12" circle.
• Add filling into the center, leaving a couple inches of space around the edges.
• Carefully fold the edges of the crust up and around filling, working in small folds in one direction and lightly pinching each fold together to ensure they stay in place.
• Brush the crust with lightly beaten egg yolk.
• Carefully transfer your parchment paper/silicon mat with the galette to a baking sheet and bake for 40-45 minutes, or until crust is crispy and golden brown.
• Let cool on baking sheet.

Maple icing drizzle:

• In a food processor, combine all ingredients and pulse until combined and smooth, scraping down the sides as needed.
• Transfer to a piping bag and drizzle as much as you want on your finished galette. Cut into 6 slices, serve immediately and enjoy!