You might not think of galettes as being road trip food, but the corn starch holds the filling together nicely, making a great treat to eat with your hands. Kind of like an open-faced hand pie.
<br />A couple of notes:
<br />#1: I used coconut sugar, which is a soft golden brown. Therefore the litmus test of knowing the corn starch thickening process is done when it becomes clear doesn't hold. I just stirred until it was visibly thickened, knowing it would be going into the oven in the end anyway. I used coconut sugar for no other reason than the fact that I use it for a lot of my sweetening in baking now. Cane sugar will work just fine here with a 1 : 1 replacement.
<br />#2: I use a food processor when making my crust, and have for years simply for speed. The danger is always to over-process, resulting in a tougher crust. I only process to the points of visual clues as mentioned in the instructions. If you prefer to do it by hand, go for it!
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