Peach Frangipane Galette

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

On a lightly floured surface, roll Sour Cream Galette Dough into a 14-inch circle, about 3⁄16 inch thick. Transfer to prepared pan. Spread Frangipane onto dough, leaving a 2-inch border.

In a large bowl, toss together peaches, granulated sugar, flour, lemon zest, vanilla, and salt. Pour peach mixture on top of Frangipane. Pleat dough every 2 inches, lightly pinching to seal. Using a pastry brush, brush edges with egg. Sprinkle with almonds and turbinado sugar.

Bake until crust is golden and bottom is browned, 30 to 40 minutes. Let cool on

In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly.

In a small bowl, whisk together cold sour cream and 4 tablespoons (60 grams) ice water. With processor running, add sour cream mixture in a slow, steady stream just until dough comes together; add up to remaining 1 tablespoon (15 grams) ice water if mixture is too dry. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.