Preheat oven to 400F. Line a large baking pan with parchment paper.
If making the homemade pie crust, combine the flour, salt, and sugar in a food processor. Pulse 2-3 times to combine. Add the butter and pulse until crumb-like texture.
While on LOW speed, gradually add the cold water until the dough comes together and pulls away from the food processor bowl. Transfer to a floured surface.
If time allows shape into a ½” thick disc, wrap tightly with plastic wrap, and store in the fridge for 30 minutes to overnight.
Roll out the dough to ¼” thick. Slice into 6-9 evenly sized squares or circles.
Evenly divide the peach slices between the dough pieces.
Pinch the edges together to create a pie crust border around the sliced peaches.
Brush the outer pie crusts with an egg wash, then sprinkled sugar on top.
Bake for 12-15 minutes, until deeply golden, rotating the pan halfway through baking.
(Optional) In the meantime, combine the ¼ cup sugar and 2 tbsp. water in a small saucepan over medium high heat. Stir until the sugar has dissolved, then continue cooking until a semi-thick simple syrup forms, about 4-5 minutes.
Brush the baked peach portion of the galettes with the simple syrup. Let cool at least 10 minutes before enjoying with Klarbrunn Peach Mango Sparkling Water for a complementary refreshment!
