In a food processor, pulse together 1 ¼ cups of all-purpose flour, 1 tablespoon granulated sugar, and ¼ teaspoon salt.

Cut ½ cup of cold butter into small pieces. With the food processor running, add the butter a few pieces at a time.

Gradually add 2 tablespoons of cold water until the dough starts to form a ball. (If the dough is too dry, add more water, 1 tablespoon at a time, until it reaches the right consistency).

Form the dough into a disk, wrap it in plastic wrap, and chill in the fridge for 1 hour or overnight.

When ready to make the galette, remove the dough from the fridge and let it sit for about 30 minutes to soften slightly.

On a floured surface, roll the dough into a large circle, about 9 inches in diameter and ¼ inch thick. Transfer the dough to a parchment paper-lined baking sheet.

Toss 2 cups of sliced peaches with ¼ cup of granulated white sugar, 1 tablespoon cornstarch, and 2 teaspoons vanilla bean paste. Let sit for about 10 minutes.

Spoon the peaches into the center of the rolled-out dough on the baking sheet, leaving the liquid behind to avoid a runny mess.

If desired, heat the remaining peach syrup in a small saucepan and simmer for a few minutes until it thickens. Spoon the thickened syrup over the peaches.

Preheat the oven to 400°F.

Fold the edges of the dough over the peaches, overlapping each fold slightly to form a rustic edge.

Brush the folded edges of the dough with a whisked egg and sprinkle turbinado sugar over the peaches and dough.

Chill the galette in the fridge for at least 20 minutes to help it hold its shape while baking.

Bake the galette for 30 minutes at 400°F, until the dough is golden brown and the peaches are bubbling.

Let it cool for a few minutes before serving. It's best served with whipped cream or vanilla ice cream. Enjoy!