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