1. Ensure the sourdough galette dough has been chilled for at least 1 hour.
2. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
3. 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.
4. 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

1. 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.
2. 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.
3. 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.
4. 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

1. 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.
2. 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.
3. Allow the galette to rest for at least 1 hour. The fruit filling needs to firm up before cutting into it.
4. 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.