Directions

For Crust

• In a large bowl add your flour, sugar, salt, & cold cubed butter and using a pastry cutter or fork, combine it together. It will take a bit of mixing before it comes together. You can also use your hands to help break up butter.
• Once your mixture is combined and crumbly, add your vinegar and then your ice water 2 tbsps at a time mixing in between each one.
• When your dough comes together, split in into two equal portions, form them into a disks and wrap in plastic wrap to chill for 30 minutes.

For Peaches

• In a medium sized bowl add your sliced peaches, cinnamon, brown sugar, lemon juice, cornstarch, and vanilla and store until well combined and evenly coated.

Assemble and Bake

• Preheat your oven to 400° F and line a baking sheet with parchment paper.
• Once you crust has chilled, take one, and roll in into a circle. You can keep edges rough or cut them to be round.
• Transfer your crust to your baking sheet lined with parchment paper.
• Layout your peaches in the middle of the crust in whatever pattern you’d like. Drizzle remaining liquid over top.
• Fold the edges of your crust over your peaches. I did mine in five folds but you can do these steps however you’d like your galette to look like.
• Whisk together your egg and milk and using a pastry brush, brush it over your crust and then top with course sugar.
• Place in the fridge to chill for 10 minutes.
• Bake at 400°F for 20-24 minutes until the crust in golden brown and crispy.
• Sprinkle with cinnamon or powdered sugar if you’d like to.
• Let cool, cut and serve with Belfonte Vanilla Ice Cream. Enjoy!!