For the Pastry

• In a food processor, pulse together 2 ½ cups of all purpose flour, 1 Tbsp of granulated sugar, and 1 tsp of salt until combined.
• Add 1 cup (2 sticks) of cold unsalted butter cut into cubes directly into the food processor and pulse until the mixture resembles coarse sand. 
• Add 2 Tbsp of ice water and 1 Tbsp of vodka* and mix until the mixture comes together. Do not overmix.
• Turn the dough onto a lightly floured clean surface and bring it together with your hands. Form the dough into a round disc and wrap with plastic wrap.
• Refrigerate the dough for at least 1 hour or overnight. 
• Preheat the oven to 400℉ (roughly 205℃).
• In a large bowl mix the peach slices, 1/2 cup of granulated sugar, 1 tsp of ground cinnamon, 1/8 tsp of salt, 1 Tbsp of cornstarch, 1 Tbsp of fresh thyme leaves, 1 tsp of fresh lemon zest and a small squeeze of fresh lemon juice together until the fruit is well coated.
• On a floured surface, roll out the pastry into roughly a 12" circle leaving the edges rough. Gently transfer the pastry round onto a rimmed baking sheet fitted with parchment paper.
• Add the peach slices to the center of the pastry circle leaving a 2" border all around the fruit. You may add the fruit slices decoratively or randomly, whichever you prefer, as long as there is an even layer of fruit on the pastry round.
• Fold the outside edges of the dough over the filling (as exemplified in the photos above).
• Beat 1 egg and 1 Tbsp of heavy cream together and use a pastry brush to coat the crust generously with this egg wash. Sprinkle with course turbinado sugar.
• Bake for 25-30 minutes or until the crust is a gorgeous golden brown.
• After you remove the galette from the oven, allow it to rest for at least 30 minutes before cutting and serving.
• Serve with vanilla ice cream or whipped cream if desired! Enjoy!