Preheat oven to 375 degrees.
Line a baking sheet with parchment. If using a Dutch oven, prepare parchment by crumbling and flattening out several times to avoid folds during the bake. Heat empty Dutch oven from a cold oven until oven reaches 375°. No lid.
In a large bowl toss together fruits, sugar, zest, tapioca or flour, vanilla, and salt; set aside.
Roll your dough out to 12" diameter. If using a store bought pie crust, you will likely need to roll an additional inch or two, as most come pre-rolled at only 10". Be careful not to roll to thin. Place dough on parchment lined baking sheet and place back into the refrigerator for 10 minutes.
Once the rolled dough is sufficiently chilled, spoon the fruits into the center of the dough, being sure to leave a few inches of dough around the edges. Pull the free edges partially over top of the fruit filling leaving the center exposed. The galette will relax significantly in the oven if baked on a baking sheet, so it is important to pull as much of the dough over the top as you can. Brush the dough edges with the egg wash and top with sugar in the raw or brown sugar. If baking in a pre-heated Dutch oven, using the parchment prepared for the Dutch oven, carefully lower the parchment down inside.
Bake for 55 minutes or until crust is browned and the fruit is bubbling. If using Dutch oven, check for doneness at 45 minutes. Bubble-over will most likely happen with either baking method and adds to the visual appeal of the finished galette.
Remove from oven and allow to cool completely, either on baking sheet or in Dutch oven, to maintain shape and avoid the crust breaking. Use a large spatula to gently guide the cooled galette from the parchment to a cake plate.
Serve at room temperature drizzled lightly with salted honey and a healthy scoop of quality vanilla bean or French vanilla ice cream, spooning any accumulated thickened fruit sauce over the ice cream.