– Carefully unroll the crust onto a piece of parchment paper. Use a rolling pin to roll out the crust to a 12 inch circle. Dust the rolling pin with flour if the dough starts to stick.
– Lift the sides of the parchment paper and place on a rimmed half-sheet pan.
– Juice half a lemon into a medium mixing bowl. Add vanilla extract to lemon juice.
– Arrange the peaches on the crust in a circle about two inches from the edge.
– Next, fill in the remaining center of the circle. Pour any juices left in the bowl over the peaches.
– Start folding the outer edge of the crust over the peaches.
– Put small pieces of butter on the peaches, then brush the egg wash on the crust, and sprinkle sugar on the crust.
– Transfer the sheet pan to a preheated 400 F oven bake 25 mins.
– Check if crust is golden brown. If not, bake until it is.
– Allow the galette to rest for 5 mins before serving.