Fresh Peach Galette

1. Combine flour and salt in a medium bowl. Pour in water slowly and mix with a bowl scraper until absorbed. Add vanilla extract. Slowly mash butter into the mixture using your fingers until well combined. Flatten dough into a saucer and wrap in plastic wrap. Refrigerate for 1 hour or up to overnight.

2. Place peaches in a medium bowl. Sprinkle with salt. Add sugar, vanilla paste, and cornstarch. Stir with a wooden spoon and let sit until peach juices are released, 5 to 10 minutes.

3. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

4. Lightly flour a work surface. Roll dough out to a thickness of no more than 1/4 inch. Cut out circles of dough using the rim of a cereal bowl. Place rounds 1 inch apart on the baking sheet. Place 2 spoonfuls of the peach filling onto the center of each crust, leaving about 1/2 inch of space around the edges.

5. Fold in the edges of the crusts 1/4 inch toward the center of each galette, forming a short lip to keep the filling in the middle.

6. Bake in the preheated oven until crusts are golden brown and bottoms have been cooked through, 12 to 15 minutes.

Cook's Notes:

Substitute vanilla extract for the paste if desired.

Substitute flour for the cornstarch if preferred.