This sounds good: https://www.eater.com/2017/8/5/16098790/recipe-apricot-galette-dough-crust
I deliberately don’t peel fruit for any baking. Pieces hold their shape better and have more flavor and color with the peel still on.
The key with galettes is fruit that doesn’t release tons of juice. Apricots, rhubarb, or apples are ideal. Dense Italian plums also great. Blueberries and strawberries (unless they are wild) can make a mess.
I made a very easy galette today. I just used a square of puff pastry. Spooned the bottom with some jelly (strawberry balsamic) and topped it with a spiral of sliced peaches. Turned up the edges, dotted it with butter and that was it!
Thanks! Great idea - I need to utilize that puff pastry that has been sitting in the freezer. As soon as we get that oven installed and the temps drop below 90 during daytime. 
It was 90 here and I baked anyway. It’s too long to wait until October!