Preheat the oven to 375℉ and line parchment on your largest baking pan.
Remove the dough from the fridge and wait about 15 minutes to take the chill off the dough. This will help you roll out your dough without it cracking. Lightly flour your rolling pin and work surface, then roll out the dough, turning a quarter turn every few rolls to keep it round and even.
Roll the dough until it’s about ⅛” thick. Continue to lightly flour your surface and pin anytime the dough begins to stick.
Carefully transfer the dough to the parchment lined pan.
Spread the frangipane in the center of the dough, leaving about 2-3 inches of dough around the frangipane. Then, add the peaches in a pile on top of the frangipane, mounding them up in the center.
Whisk an egg in a small bowl and set aside.
1 large egg
Fold the dough upwards to “close” the galette. Do this in roughly 3-inch sections, overlapping one side of the dough onto the previous (creating a pleat). Use your finger to gently lift the pleats and add a bit of the egg wash. Gently press down on all pleats.
Then, brush egg wash all over the tops of the dough. Sprinkle the almonds and turbinado sugar over the pastry.
⅓ cup sliced almonds, 1 tablespoon turbinado sugar
Bake the galette for 45-55 minutes (move the galette to the bottom third of the oven for the final 15 minutes of bake time) until the crust is golden brown, peaches are bubbling, and the frangipane looks set.
Remove from the oven and brush peach or apricot jam over the fruit. This step is optional, but adds a nice sheen and a slight touch of additional sweetness.
2 tablespoons peach or apricot jam
Wait 20-30 minutes, then cut and serve the galette as is or with a scoop of vanilla ice cream