There are two tips for making sure your crust isn’t soggy.  Make sure the crust doesn’t soak up too much liquid. As the fresh peaches cook, they release their juices which can make the pie crust soggy. Some galette recipes call for a filling (such as frangipane) below the fresh fruit layer to prevent soggy pie crusts – but that’s just more work. Instead, the fresh peaches here are gently tossed with some cornstarch (or tapioca flour) and lemon juice (or a generous pinch of citric acid), before being layered over the pie dough. So, as the peaches cook and the juices are released, they’ll be thickened by the starch. This makes the peach filling very juicy WITHOUT being too liquidy or soggy in this easy peach galette. Bake the crust in the lower third of the oven, WITH a preheated tray or stone.  This works best if your oven has a heat element at the bottom of the oven. Making sure that the galette bakes in the lower third of the oven means that the crust gets a direct heat source, ensuring that it caramelizes and bakes from the bottom. Preventing a soggy bottom on your galette. Preheating a baking tray or pizza stone in your oven before baking the galette will mimic this as well. Place the galette directly on the preheated tray, and the stored heat energy will cook the crust from the bottom as well.