To make the crust:

• Preheat oven to 425°F. Line a large baking sheet with parchment paper. Set aside.

  1. In a medium bowl add flour, salt & sugar. Give it a quick whisk. Next, cut cold butter in cubes and add to the flower mixture. Using a pastry cutter, or your hands knead all ingredients together until mixture resembles coarse pea sized crumbs. Slowly add the water and keep stirring. If dough sseems dry, add 1 more tablespoon of water. Transfer dough onto a lightly floured work surface and knead and form the dough into a ball. Flatten dough into a thick disk. Wrap dough into plastic wrap or a ziplock bag and refrigerate for at least 45 to 60 minutes.

  2. On a lightly floured work surface, roll out dough into a circle, about 12 inches. Tip: You can also roll out dough straight onto parchment paper, if using.

  3. Spoon peach jam onto center of dough and spread evenly. Please leave a 2 inch edge.

  4. Peel and slice the peaches. Arrange the fruit on top of the jam. Gently fold the edges of the dough over the filling.

  5. Make an egg wash by whisking 1 egg and 1 tablespoon water together, then brush the crust edges. Sprinkle edge with coarse sugar, or sliced almond, if desired.

  6. Refrigerate galette for at least 30 minutes

  7. Bake until the crust is golden brown and the filling is bubbly, about 35 to 40 minutes. Allow to cool at least 15 minutes. Drizzle honey over fruit. Enjoy galette warm or cold!