Fruit galette: folded edges instead of a deep baking tin

Useful to know

King Arthur’s Peach Galette forms a fruit pastry on a flat tray. Filling sits in the centre of rolled dough, and the free edges fold inward while leaving the middle open. [1]

The relaxed shape still needs enough dough around the perimeter to fold securely. Too much fruit on a small sheet makes that difficult. The recipe includes a thickener for the peach juices. An attractive edge alone will not contain an arbitrarily liquid filling without an appropriate formula.