Peach Galette

Preheat the oven to 180 °C with top and bottom heat.

Crack the egg and separate the yolk. Place it in a bowl along with the flour, diced butter, sugar, vanilla extract, finely grated lemon zest, and salt. Use your fingers to create a crumble. Add 25 ml of cold water, work it into the dough until it starts to come together. Form a ball, wrap it in cling film, and refrigerate for at least 30 minutes.

Wash the peaches, halve them, remove the pit, and cut them into thicker wedges.