Peach Filling

Slice each peach half into ¼ inch thick slices, or ¼ inch thick wedges.

Place the peaches in a bowl. Add the lemon juice, vanilla, salt and cornstarch, and gently toss to mix in with the peaches.

Egg Wash

Make the egg wash while the galette is chilling in the fridge and the oven is preheating. Mix the egg yolk and milk together and set aside.

Galette assembly

Dust your work surface with flour and place the cold (but malleable) pie dough on top. Dust the top of the pie disc with a little flour as well. Roll out the pie disc until you have a rough round-shaped disc that's about 12 inches in diameter. Then gently place this crust on a parchment paper.

Starting from the middle, place the peach slices/wedges on top of the pie dough, leaving a 2 inch border from the edge of the pie crust.

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Sprinkle the sugar over the peach slices/wedges.

Cut any frayed edges of the pie crust. Then fold over the pie dough borders. Place the galette (along with the parchment paper) on a baking tray.

Refrigerate the galette for about 15 - 20 minutes until it firms up. While the galette is in the fridge, preheat the oven to 400°F.

When the oven is preheated, remove the galette from the fridge, and generously brush the top of the pie dough with the egg wash.

Bake in the preheated oven for about 35 - 40 minutes, until the crust is a golden brown. Remove the galette from the oven, and gently lift the galette from the parchment paper (be careful as the galette will be a little soft and delicate at this point), and place it on a baking rack to cool. This will help prevent the bottom from getting soggy.

Serve the galette while warm, or at room temperature, with a scoop of vanilla ice cream or whipped cream.