Preheat the oven to 200 °C ( 400 Degrees F) and prepare a baking tray.
Roll out the first pastry dough disk on a lightly floured surface into a 28 cm (11 inch) circle. I like to do it between two parchment papers that I lightly flour.
Slide the parchment paper with the rolled dough on the prepared baking tray, remove the parchment paper on top.
Place half of the filling to the middle, leaving 3-5 cm (1-2 inch) room around the edge.
Fold one part of the edge onto the filling and continue doing it all around until you have a gallete shape.
Repeat with the second dough and the rest of the filling.
Make an egg wash by beating an egg with a bit of water or milk and brush it over the exposed dough of the galettes. This will make the dough a beautiful golden color.
Sprinkle some brown sugar on top. Optionally, place a few butter slices on top of the fruit.
Bake for 30-35 minutes or until golden brown. Bake one at a time.
Carefully remove the galette from the baking sheet to a cooling rack to prevent soggy bottom.
Brush the fruit layer with some apricot jam diluted with a teaspoon of water for a nice shiny finish. Eat warm or at room temperature with ice cream or whipped cream if you wish.Enjoy!