Peach Galette

Sift 200 g of flour, then add 30 g of sugar and a pinch of salt. Mix everything together.

Grate 100 g of cold butter and rub it into the flour mixture until it forms crumbs.

Add the vanilla to 70 g of cold water, then add it to the mixture and combine quickly.

Wrap the dough in plastic wrap, flatten it and refrigerate for 30 minutes.

Cut 500 g of peaches in half, then slice each half into 4 pieces. Finely chop 20 g of almonds.

Dust a sheet of parchment paper with flour and roll out the dough into a circle. Sprinkle 15 g of cornstarch over the dough, avoiding the edges. Arrange the peach slices in a circular pattern on the dough.

Sprinkle the peaches with 70 g of sugar and the chopped almonds. Gently fold the edges of the dough over the peaches, pressing lightly.

Generously sprinkle the crust edges with sugar and bake in a preheated oven at 190°C (375°F) for 45–50 minutes.