Peach Galette with Mascarpone Cream

For the Galette:It's a rustic free form tart.

Raw Pie Crust dough (9 inch, thaw if necessary)
2-3 peaches or nectarines sliced (or any other fruit/berries, about 2 cups worth) .. fruit should not be too ripe or it'll get soggy.
2-3 tbsp sugar (or more depending on taste)
juice from one lemon
ground cinnamon or grated ginger (depending on what you like and the fruit)

Heat oven to 350F
Mix fruit with sugar, lemon and spice
Lay out pie crust dough on a greased baking tray.
Arrange fruit on the dough, in several layers leaving an inch all around, avoid the liquid at the bottom... save it for later.
Fold edge of dough over along the edge of the fruit.
Brush pastry with butter or beaten egg, dot top of fruit with butter.
Bake for 30-40 min till crust is brown and fruit slightly caramelized.
This can be made ahead and warmed slightly before serving.
Before serving, brush the fruit (or drizzle) with the liquid from the fruit (can add some rum or cognac to this).

Serve warm with mascarpone cream or with vanilla ice-cream.

This also works great with fresh figs, sliced thinly.