I love a Galette for so many reasons. It’s like a noncommittal pie, because you can just keep having little slivers throughout the day, and don’t need a bowl and spoon to do so. Galettes are just as beautiful to look at when half eaten (the same cannot be said for pie) and Galettes are an absolutely acceptable thing to eat for breakfast. It can be savory or sweet and has a truly perfect crust-to-filling ratio.
To make a savory galette, simply ignore the filling ingredients except the egg white wash for the crust browning (the amount of Lakanto sweetener in the crust does not make the crust sweet, it just balances the flavors) and fill with pesto, goat cheese, heirloom tomatoes, herbs, etc. and follow the same instructions for baking time and temperature.