You're in luck! You have a few choices when it comes to preventing a soggy crust. Before adding the filling to the galette, you can brush the inside crust with a beaten egg white. The egg white creates a barrier that stops any extra moisture from seeping into the crust --no soggy bottom! Another option is before adding the filling, dust the galette dough with either semolina flour or breadcrumbs to ensure it stays firm and crispy.