In a food processor, combine 1 ½ cups all-purpose flour, 2 tablespoons granulated sugar, and ½ teaspoon salt. Cut in ½ cup cold unsalted butter until the mixture resembles coarse crumbs. Gradually add 4–6 tablespoons of ice-cold water, pulsing until the dough comes together. Shape it into a disc, wrap in plastic, and chill in the refrigerator for at least 1 hour.

Preheat your oven to 425°F (190°C). While the oven heats, line a baking sheet with parchment paper. Gather your prepared dough from the fridge.

Slice 4-5 ripe peaches, discarding the pits. In a mixing bowl, gently toss the peaches with ¼ cup light brown sugar, 1 tablespoon cornstarch, and 1 teaspoon vanilla extract.

On a floured surface, roll out the chilled dough into a circle about ⅛ inch thick. Transfer this rolled-out dough to the prepared baking sheet.

Spoon the peach mixture into the center of the dough, leaving a 3-inch border. Fold the edges over the filling, creating pleats. Brush the crust edges with a beaten egg and sprinkle almond slices on top.

Bake the Summer Peach Galette for 25-28 minutes until the crust is golden and the filling is bubbling. Monitor closely to avoid over-browning.

Once baked, allow to cool for at least 15 minutes before slicing. Serve warm with vanilla ice cream or chill for a refreshing dessert.