Filling

1. Place sliced peaches and strawberries in a bowl. Add sugar and vanilla, gently tossing the fruit to coat. Set aside and allow the fruit to develop their juices while preparing the dough.

Galette Dough

1. In a medium bowl, whisk together the flour, sugar, and salt. With a pastry cutter, or your hands, cut the butter into the flour mixture until it is crumbly and about the size of peas.
2. Add the 1/4 cup of ice water, stir until mixture is moistened, adding up to 2 Tbsp more ice water if dough appears dry.
3. Gently knead the dough until it comes together and forms a ball. Flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour.

Assembly

1. Preheat oven to 425°F. Line a baking sheet with parchment paper or silicone baking mat.
2. On a lightly floured surface, roll the dough into roughly a 12-inch circle. Transfer dough to the prepared baking sheet.
3. Spoon the fruit (not the juices) onto the center of the dough, leaving a 2-3 inch border all around. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges.
4. Brush the crust with the beaten egg and sprinkle with sugar.
5. Bake for 25-35 minutes or until the crust is golden brown. Cool slightly before serving.