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1
Combine flour, cubed butter, salt and ice water in a food processor and blitz until it resembles sand. You'll want to check to see if you have enough moisture in the dough by pinching a small bit in your fingers and making sure it holds together. If it doesn't, add another tablespoon of ice water, pulse a few more times and check again. You want it to be as dry as possible but still able to form a small ball when you pinch it-that's what will give you a nice, light, flaky crust.
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2
Dump dough out onto some plastic wrap or into a plastic bag and squeeze it together just so it forms a large ball. Try to shape it into a disk about 1 inch thick. It makes it much easier to roll out if you have the dough in this disk shape before you refrigerate it. Refrigerate for 20 minutes.
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3
For the filling, toss peach slices with sugar, cornstarch, vanilla and lemon juice.
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4
Divide dough into two sections and roll each out until about 1/8 inch thick. Lay on a parchment-lined baking tray and arrange sliced peaches in the center of each crust. You can make a nice layered spiral, or just dump 'em in there. Either way, it'll be delicious. Fold over the edges of the dough to overlap the peaches by about 1 inch. You can then brush the crust with a bit of cream and sprinkle the edges with some sugar.
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5
Bake for about 25-30 minutes at 350u00b0F, or until golden brown and peaches are bubbling.
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6
Let galettes cool slightly before serving. I recommend topping with some vanilla bean ice cream, if you're into that sorta thing. Eat up!
