Make The Dough

1. Prep the butter and ice water. Cut the butter into little cubes, and pop into the fridge. Additionally, fill a cup with ice water and place in the fridge as well. 
2. Mix the dry ingredients. In a large bowl, whisk together the flour, coconut sugar, and salt.
3. Work in the butter. Pop in the refrigerated butter and cut into the dough using your fingers. Mash the butter pieces into the flour, flattening them and working them into smaller bits. Once you’ve worked in all the butter, you should have a coarse, slightly yellowed mixture, filled with some larger pieces of butter, and some very small bits. You want to work quickly here to ensure the butter doesn’t melt, especially if your kitchen is hot. 
4. Bring together the dough. Drizzle in the ice water (don’t get in any ice, just water) and mix with a spatula to incorporate. Then switch to using your hands, kneading until a shaggy dough forms. It’ll look a bit clumpy and dry, with loose bits. Transfer the dough onto a floured work surface (aka your counter).
5. Form and chill the dough. Pat the dough into a ½-inch thick disc, wrap it in plastic wrap, and refrigerate for 2 hours. 

Make The Frangipane

1. In the same bowl you use for the pie dough or a medium mixing bowl, whisk together the almond flour, coconut sugar, all-purpose flour, and kosher salt. Then add in the butter, almond milk, and almond extract. Using a rubber spatula, mix and scrape to incorporate the butter until a smooth paste forms. Cover with plastic wrap and leave on the counter.

Macerate The Peaches

1. In the same bowl you used for the frangipane, dump in the peaches, coconut sugar, flour, almond extract, and kosher salt. Gently toss together with your hands until well mixed. Then set aside, covered with plastic wrap, to let the peaches macerate. This step is super important as it’ll draw out any excess water from the peaches (hello crispy pie crust) and concentrate their flavor. 

Assemble

1. Preheat your oven to 425°F.
2. Roll out the dough. Let the pie dough sit at room temperature for about 10 minutes to soften. Unwrap the dough and place it on a large sheet of floured parchment paper. Use a rolling pin to beat the dough all across the surface to make it more pliable. Dust the top of the dough with more flour, then roll it out, dusting with flour as needed, into a 12-inch circle. Place dough onto the prepared baking tray. Place an 8-inch cake pan in the center of the circle and press down ever so slightly. This will create an indentation to show exactly how far out to spread your filling! Transfer the pie crust (with the parchment paper) to a large sheet pan.
3. Assemble the galette. Spread the frangipane over the pie crust, and make sure to not go over the marked margins. Then place the peach halves cut side up on the fridge, fitting them tightly so they overlap. 
4. Roll up the sides of the galette and chill. Fold up the crust up and over the peaches, creating a series of evenly spaced pleats all the way around, Press firmly on the pleats to help the pastry adhere to itself. Then brush the crust with almond milk and some of the juice from the peaches – you don’t have to brush the crust with the peach juice, but it does add extra flavor and helps the crust brown nicely. 

Bake & Serve

1. Bake the galette. Bake the galette until the pastry is dark golden-brown and puffy, and the peaches are jammy, about 45 minutes. The bottom will be a very dark brown – this is normal.
2. Let the galette cool for 5 minutes and then serve warm with vanilla bean ice cream.