You can’t be uptight when making a galette. It’s just not that type of pastry. Unlike pies, galettes aren’t made in pans, so they have no set shape. Depending on how you roll your dough out, they can be roundish, squarish, pretty much whatever-sh. They may have no cracks or several, they may contain their juice or leak it all over the sheet pan. Perfect, or near perfect, galettes are in my opinion freaks of nature. A good galette is misshapen, cracked, leaky and unevenly baked. What a creative menu writer would call rustic. So loosen the tie, pour yourself a drink and relax. You’re entering the realm of low expectations.