To make the crust, mix together the flour, sugar, and salt in a bowl. Using a pastry blender or a fork, cut the cold butter into the flour mixture until the butter bits become smaller and the mixture looks like coarse sand. Add the beaten egg/egg replacer and 2 tbsp of ice water. Using a wooden spoon or spatula, incorporate the water into the flour and butter and mix until a rough dough starts to form. If it seems too dry and isn’t coming together, add a splash or two more of the ice water. It should easily hold together in a ball. Once you’ve formed the dough into a ball, flatten it into a disc then wrap it and let it rest in the fridge for 30 minutes.

Pre-heat your oven to 425 degrees. Combine the brown sugar, lemon thyme, and lemon zest in a bowl. Using your fingers, rub this mixture so that you begin to bruise the thyme leaves and they infuse their scent into the sugar. Mix in the arrowroot then set this mixture aside.

After your dough has chilled at least 30 minutes, remove it from the fridge. Place a sheet of parchment down on your work surface roughly the size of the baking sheet you’ll be using and dust it lightly with flour. Unwrap the dough and place it on your dusted sheet of parchment. Roll the dough out into a rough circle until it’s about an 1/8-inch thick or approximately 10 to 12 inches in diameter. Transfer the parchment with the dough carefully to your baking sheet. 

Add your sliced peaches to the brown sugar mixture and toss to coat. Spoon the peach mixture into the center of the dough leaving at least an inch border of dough surrounding it. Fold up the border of dough up onto the fruit a section at a time until there is none remaining. I find that around 5-7 folds usually does the trick. At this point, you’ll have warmed up the dough significantly so to chill it back down, place the tray with your galette in the freezer or fridge for 10-15 minutes. 

When you’re ready to bake, you can sprinkle the exposed crust with sugar if you like or even brush on an egg wash. Bake the galette for 30-35 minutes or until the juices are bubbling and the crust is golden. Allow the galette to cool for at least 20 minutes before slicing and serving. Makes 1 medium sized galette.