With Tarts and Pies, it is easy to blind-bake the pastry to avoid having a soggy crust. Unfortunately, you cannot blind-bake a galette as you need to be able to fold the edges of the crust over the filling. A great tip I have found over the years is to sprinkle something that will absorb extra moisture from the fruits over the bottom of the pastry. Different ingredients can be used, such as Semolina Flour or Fine Polenta, but since we are making an Almond Tart here, I used a little bit of Almond Meal sprinkled over the pastry. It will absorb some of the juices from the peaches and help the bottom of the galette to bake properly!