Preheat oven to 190℃ (375℉).
Gather your leftover pastry scraps and press them together. Roll out into a rough circle on a lightly floured surface.
Spread or place your desired filling in the middle, leaving about 1–2 cm around the edges clear.
Fold over the edges of the pastry, pressing gently to seal. Don't worry if it looks rustic, that's the charm of a galette.
Optional: brush the pastry with beaten egg, and sprinkle with sugar for sweet versions.
Bake for 20 minutes, or until the pastry is golden and the filling is bubbling.
Allow to cool slightly before slicing and serving.
