The Bojon Gourmet

1 Position a rack in the center of the oven and preheat to 400ºF.
2 In a medium bowl, toss together the sliced apricots, sugar, tapioca starch, and lemon juice. Set aside.
3 Let the dough soften at room temperature for 5-10 minutes; this will make it easier to roll out with fewer cracks. On a surface dusted lightly with millet flour, roll the dough out into a 12" round, dusting the dough and rolling pin with flour, flipping and rotating the dough gently as you go. Use a pizza wheel or chef's knife to trim the edges.
4 Gently lift the dough into a 10" oven-proof skillet (well-seasoned, if cast-iroor onto a baking sheet lined with parchment paper. If the dough cracks, smush it back together, or patch it with the dough scraps.
5 Gently spread the mascarpone on the bottom of the dough. Scrape the apricots and their juices on top of the mascarpone. Gently fold the edges of the dough over the fruit, pleating it as you fold, and leaving the center exposed.
6 Brush the crust lightly with the milk, and sprinkle lightly with sugar.
7 Bake the galette until the crust is golden on top, and the fruit and mascarpone are bubbling vigorously, about 45 minutes. Remove from the oven and let cool at least 10 minutes. Cut the galette into wedges (you can either cut it in the pan, or lift it out with a large metal spatula or two and onto a cutting board). Serve the galette warm or at room temperature. I like it best when freshly baked, but leftovers will keep in the refrigerator for up to three days. Re-warm chilled slices in an oven or toaster oven before serving.