• Ensure the sourdough galette dough has been chilled for at least 1 hour.
• Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
• Start by slicing the peaches thinly (about 1/2 an inch) and placing them into a bowl. Add the lemon juice, vanilla extract, corn starch, spices, and sugar. Toss to combine.
• Allow the fruit to sit while you roll out the dough. They will naturally extract their juices and a puddle will form at the bottom of the bowl.

How to shape sourdough peach galette

• Remove the dough from the fridge and let it sit for 15 minutes. On a floured surface roll it into a 12-14 inch circle and then place it on the parchment paper lined pan.
• Optional: Place a 10-inch dinner plate on the dough to create a light marking of where the filling will be placed. Also, trim the edges for a more "perfect" circle OR leave them rustic. Either is fine.
• Using a slotted spoon, place the peaches into the outlined circle (leaving the residual juice in the bowl). There should be a 2-inch border.
• Fold the edges over the fruit, overlapping the sides as you go. If the dough is not holding its shape, place it in the refrigerator for 15-20 minutes to firm up.

Brush & Bake the Galette

• Make the egg wash and brush the galette dough using a pastry brush. Optional: sprinkle some coarse sugar on the dough for that finishing touch.
• Place a few pieces of cubed unsalted butter on top of the peaches and bake the sourdough peach galette for 35-45 minutes or until a deep golden brown.
• Allow the galette to rest for at least 1 hour. The fruit filling needs to firm up before cutting into it.
• Sourdough peach galette pairs wonderfully with homemade whipped cream, ice cream, or topped with powdered sugar. It lasts 2-3 days, wrapped tightly in the refrigerator.