You can substitute store-bought piecrust for the galette dough. Simply unroll onto a parchment-lined baking sheet in step 7.
Don't worry about getting the exact size or having the edges of the round be perfect for the crust -- ragged is pretty here. The dough will be thicker than you might think it should be, and that's fine -- it's what you need for a freeform pastry.
The dough can be rolled out, tightly wrapped in plastic, and stored in the freezer for up to 2 months. Let it stand on the counter for about 10 minutes while the oven preheats in step 5. (You need the dough to be pliable; very cold dough will crack when you work with it.)
The galette has such deep flavors that it doesn't need anything but a glass of wine and maybe a small fluff of salad dressed with something more vinegary than mild.
Excerpted from "Everyday Dorie" copyright 2018 by Dorie Greenspan. Photography copyright 2018 by Ellen Silverman. Reproduced by permission of Rux Martin Books/Houghton Mifflin Harcourt. All rights reserved.