Defrost the pie crust according to package instructions.

Preheat oven to 400 degrees.

Heat coconut oil in a pot over medium heat.

Add in chopped dates and apricots, stirring frequently, until they become soft and develop into more of a compote/paste consistency, approximately 10-12 minutes. I like to help it along by smashing the apricots and dates a little with a rubber spatula.

Meanwhile, lay defrosted pie crust on a baking sheet lined with parchment paper, spreading it out slightly and mending any cracks.

In a medium bowl, mix ricotta, coconut sugar, and flour together and spread out the mixture on the pie crust. Spread it almost all the way to the edges, leaving about a centimeter gap.

When the apricot and date mixture is ready, spread it out evenly over the pie crust, again leaving a centimeter gap from the edges.

Fold the edges of the pie crust over about an inch.

Layer on the remaining apricot slices in any pattern you want (best to use any firmer ones for this so that they’re easier to slice nicely). To save you time, either layer them in rows or dice the apricots instead, sprinkling them on until you’ve covered the galette.

Brush the edges of the crust with egg wash and pop this beauty in the oven for 20 minutes or until cooked through. If the edges of the pie crust brown too quickly, cover the edges with aluminum foil to finish baking it.