Peach Galette with Fresh Peaches

Instructions:

1. Combine all-purpose flour and fine sea salt in a mixing bowl.
2. Cut in the cold cubed butter using a pastry cutter until the mixture resembles coarse crumbs with pea-sized lumps remaining.
3. Gradually drizzle in ice-cold water, stirring with a fork until the dough just holds together.
4. Shape the dough into a disk, wrap in plastic, and chill in the refrigerator for 1 hour to relax the gluten.
5. In a medium bowl, toss sliced peaches with lemon juice, maple syrup, and ground cinnamon.
6. Whisk together cornstarch and almond flour in a small ramekin, then sprinkle over the peaches and toss gently until evenly coated.
7. Preheat oven to 400°F (200°C).
8. Roll the chilled dough into a 12-inch circle on parchment paper.
9. Pile the peach mixture in the center, leaving a 2-inch border.
10. Fold the edges of the dough over the fruit, overlapping as you go to create a rustic border.
11. Brush the crust with beaten egg wash and sprinkle with turbinado sugar.
12. Bake for 30 minutes or until the crust is mahogany-colored.