Rustic Peach Galette for 6 Servings

Instructions:

1. Whisk flour, sugar, and salt in a bowl.
2. Add chilled butter cubes. Use a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
3. Drizzle in ice water one tablespoon at a time, stirring with a fork until the dough just holds together.
4. Shape dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
5. Peel (optional) and slice peaches into uniform wedges.
6. In a bowl, whisk together sugar, cornstarch, cinnamon, lemon juice, vanilla, and salt.
7. Fold in the peach slices until evenly coated. Let them sit for 10 minutes.
8. On a sheet of parchment paper, roll the chilled dough into a rough 12-inch circle.
9. Mound the peach mixture in the center, leaving a 2-inch border of dough.
10. Gently fold the edges of the dough over the peaches, pleating as you go.
11. Brush the folded crust with the beaten egg wash and sprinkle generously with turbinado sugar.
12. Bake at 400°F (200°C) for 30-35 minutes until the crust is mahogany-colored and the fruit juices are bubbling.