It depends: are you cooking the apples any at all before putting them in the galette? If the apples were in a syrup, that might cause the pastry to get soft. If the apples were sliced very thin, sprinkled with cinnamon and sugar then put on the pastry and flash frozen on a sheet, while still dry, then that might work. For wrapping and storing in the freezer, several 8 or 9-inch galettes might be better than really large ones.

Teresa

Here is a link that might be useful: Real Baking With Rose

Teresa nc7, how DID you find that? I've been searching for days!

Thanks for the info. I don't cook the apples ahead of time, so I should be okay. I'll be making 4 small ones, as you said.

I need to get as much done ahead as possible. This will help!

Yes, this was about the only mention of freezing a galette before baking that I found on my google search. And Rose does say in the comments area that freezing before baking is preferable to freezing after baking.

Just remembered watching a French cooking show where a galette was made and the chef used cookie crumbs under the sliced fruit before baking. With apple galettes, you could use molasses or other spice cookies. Another idea is to spread warmed and thinned apricot jam on the pastry center where the sliced apples will be placed. This is delicious - I know - from my tried and true individual apple tart recipe.

Teresa

Here is a link that might be useful: Another link for apple galette

Cookie crumbs...brilliant! That should help soak up the juices and keep the crust from turning into a doughy blob. I'll whip one up tonight and freeze it for a while to make sure it works before I commit. I'll report back next week after I bake it.

The jam sounds good, too. I'll keep it in mind for another time.

Thanks again for your advice and support!