All that is required is two sheets of puff pastry, about two cups of filling and and egg for the glaze.
Take each sheet of puff pastry and cut out a large circle. It is easiest to trace around a plate. Save the edges to make leaves for decoration. Place the first circle on a greased tray or tray lined with baking parchment.
Brush with egg wash made from a beaten egg.
Add filling of choice. For this version I used some odds and ends of cheese that were chopped into small dice and a cup of cooked, chopped mushrooms. Leave approximately 2 cm from the edge clear of filling.
Place the second circle on top.
Make a decorative edge by cutting into the edges approximately every 2 cm and then press with your finger. Make hole in the middle and pastry leaves from the scraps. Brush with more glaze.
Bake in a hot oven (200 deg C) until golden brown approximately 20 minutes.
Place cooked galette on a cooling rack and allow to cool slightly before serving.
Use 3/4 - 1 cup of very thick white sauce made by doubling the flour in the roux. Add cooked meat such as chicken or ham, cooked vegetables.