Make your pastry dough by mixing 2 cups flour, 1/2 cup sugar, and 1/2 teaspoon salt in a large bowl. Cut in the cold butter using a fork or pastry cutter until the mixture looks like coarse breadcrumbs. Add the ice water one tablespoon at a time, stirring gently until the dough just comes together—don't overwork it or your crust gets tough.

Form the dough into a disk, wrap it in plastic wrap, and chill for at least 15 minutes while you prep the peaches. This resting time is essential because cold dough rolls out easier and creates that flaky, tender texture we're after.

Peel and slice your 4 medium peaches (I run them under hot water for 30 seconds, then the skin slides right off). Toss the slices with 1/4 cup brown sugar, 1 teaspoon vanilla, 1/2 teaspoon cinnamon, 1 tablespoon lemon juice, and 1 tablespoon cornstarch—the cornstarch prevents that watery filling disaster.

Preheat your oven to 400°F. On a floured surface, roll out your chilled dough into a rough 12-inch circle (yes, rough is the goal here). Place it on a parchment-lined baking sheet—don't stress about perfect edges, trust me.

Pile your peach mixture into the center of the dough, leaving about 2 inches of pastry around the edges. I arrange mine in a casual mound because the free form pastry style means every galette looks naturally different.

Fold the pastry edges up and over the peaches, creating those gorgeous rustic folds you see in every Pinterest picture. Brush the exposed dough with beaten egg wash for that beautiful golden finish.

Bake for 40 minutes until the crust is golden brown and you can see the peach juices bubbling slightly at the edges. Let it cool for 10 minutes before slicing—I know it's hard to wait, but the filling sets up and holds together better.