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Preheat the oven to 375°F (190°C). Line a baking sheet pan with parchment paper.
Make the crust: In a bowl, pinch together the flour, butter, sugar, and salt with your fingertips until most of the big chunks of butter are flattened or broken up and there is no remaining dry flour sections.
Incorporate the enough of the cold water into the flour until the mixture binds together and forms a rough ball. Knead the ball just until the dough begins to become smooth. Don't overwork the dough or else it will become tough.
Roll the dough into a ball, and then flatten into a disk. Wrap in plastic wrap and chill for at least 30 minutes (can be chilled overnight or frozen for future use).
On a floured surface, roll the disk out to a circle about 12 inches (30-cm) in diameter. Gently transfer the dough onto the prepared sheet pan.
Layer the fillings out evenly to within about 2 inches (5 cm) of the outside edge. Fold the edge of the dough over the filling, creasing and folding until completing the circle. Brush the crust with the egg wash or heavy cream. Sprinkle fresh cracked black pepper over the galette, if desired.
Bake for 50 to 60 minutes, or until the crust is golden. Serve warm or at room temperature.