Make the crust first by mixing flour, sugar, and salt in a bowl. Cut in the cold butter until it looks like breadcrumbs — this takes about 3 minutes with a pastry cutter or fork. Add ice water a tablespoon at a time until dough just comes together (don't overwork it or you'll have tough crust).

Wrap dough in plastic and chill for at least 20 minutes while you prep everything else. I always do this step even when I'm rushing because cold dough rolls out so much easier. Pat the 3 peaches dry, slice them about ¼-inch thick, and toss with brown sugar, cinnamon, nutmeg, lemon juice, vanilla, and cornstarch.

Preheat your oven to 400°F and line a baking sheet with parchment paper. Roll chilled dough into a rough 11-inch circle on that parchment (mine never looks perfect and that's totally fine). The dough doesn't need to be thin — about ⅛-inch thickness works great.

Arrange peach slices in the center, leaving about 2 inches of dough uncovered around the edges. Pour any juice from the bowl over the peaches because that's where the flavor is. Now fold the dough edges up and over the fruit in a rustic pattern — this doesn't have to look neat, honestly the messier the better.

Whisk your egg with 1 tablespoon water to make an egg wash, then brush it over the exposed dough. Brush the honey over both the dough and peaches for that gorgeous caramelized finish. Bake at 400°F for 38 to 42 minutes until the crust turns deep golden brown and you can see fruit bubbling at the edges.

Let the rustic peach galette cozy cool on the sheet for 10 minutes before sliding onto a serving plate. The filling will set slightly as it cools, making it way easier to slice cleanly. Serve warm, at room temperature, or even chilled — each version tastes amazing.