Follow our instructions for best results!
Add flour, sugar and salt in a bowl and whisk to combine. Add cold butter cut up into tiny small pieces. You can use a food processor but I have always prefered to use my hands.
Adding 1 tbsp of iced water at a time, work the butter into the flour, pinching and manipulating the butter to incorporate the flour. After about 5-8 minutes of pinching, rolling and squeezing you should have reached a dough consistency.
Keep extra flour near by in case the surface gets too sticky. Form dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate for 1 hour an up to 3 days.
Meanwhile prepare the peache filling. Add peach slices to a bowl along with sugar, agar powder, salt, honey, lemon zest and lemon juice. Toss to combine and set aside.
Lightly flour the counter or work surface. Roll the dough into a circle. This doesn't have to look perfect. Transfer the dough to lined baking sheet.
Add peach slices in to the center of the dough, leaving a few inches around the dough to fold on to the peaches. One by one, arrange peach slices in a spiral shape. If using, add a few currants on top. Fold dough on to peach slices.
Whisk the egg and brush onto the folded dough edges. Sprinkle with sparkling sugar.
Bake for 45-50 minutes. The crust should have browned and fruit filling should be bubbly. If needed, broil for 1-2 minutes for additional browning.
Transfer galette to a cooling rack and allow it to cool for about 30 minutes. When ready to serve add a fresh drizzle of honey, fresh currants, a scoop (or two) of vanilla ice cream and fresh tyme.