Instructions:

1. Preheat the oven to 375’F.
2. To make your pie dough, combine flour and salt in a large bowl. Using a course grater, grate the cold but-ter into the flour and toss to coat the butter as you go.
3. Using both hands, lightly rub the but-ter and flour together until you get a rough mixture with little bits of but-ter still visible. Make a well in the center of the flour mixture. Pour the 1/4 cup ice cold water to start. Care-fully mix the flour with the water un-til you get a slight damp mixture that clumps up when pressed. Add a little water at a time if you feel that the dough just needs a tad of water.
4. Gather the mixture and press into a rectangle shape long and flat enough to make a letter fold.
5. Wrap the dough in plastic wrap and chill for at least 30 minutes.
6. Make the filling: Preheat the oven to 375’F. Slice the peaches in 1/2 inch wedges and put them in a bowl. Mix the sugar, cornstarch, salt, and lemon zest. Toss the peach slices with the lemon juice then add the sugar and cornstarch mixture and toss to coat. Allow the peach filling to sit for about 15 minutes then drain and save the liquid. Transfer the liquid in a sauce pan and add the 2 tablespoons of butter. On low heat, bring the mixture to simmer just until it thickens and translucent. Add the mixture back to the peaches and mix carefully to combine.
7. To Assemble the Galette: Take the cold pie dough and roll out into a roughly 12-inch round disk about a 1/4 inch thickness on a piece of parchment paper. Save the extra dough. Slide the rolled dough care-fully in a baking sheet. Using a 9” plate as guide, mark the center of the dough. Spread the peach mix-ture within that 9” circle within the pie dough. Carefully fold the sides covering just about 3 inch of the pie filling from the edges. (See Photo for reference). Dot the top of the peaches with the remaining 2 table-spoons of butter.
8. Brush the sides of the dough with egg wash and sprinkle brown sugar over.
9. Bake the galette for 40 minutes or until golden brown and you can see the mixture bubbling.
10. Remove the galette from the oven and let it rest for about an 30-45 minutes before slicing. Transfer to a serving platter.

For Serving Sugges-tion: Slice and serve with vanilla ice cream or whipped cream.