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everything you'll need to make a spring galette
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mincing fresh thyme for the crust
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whisking the dry ingredients together
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blend in the butter until the largest pieces are the size of peanuts
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gather the dough into a ball, then wrap it in plastic
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let the dough rest in the fridge for an hour
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dicing fresh cubes of mango
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roll the dough until it makes a circle about 12 inches wide
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parchment paper keeps the pie crust from sticking to the pan
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the tomatoes are placed on a layer of gruyère and parmesan
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the final touch: sweet cubes of fresh mango
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folding up the crust to form the galette
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an egg wash makes the crust golden and glossy
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freshly-baked and ready to serve
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spring galette with asparagus, gruyère, and mango
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who wants the first slice?