For the shortcrust pastry, cut the cold butter into cubes and place in a bowl with the flour.

Rub in crumbly with your fingers and then add the sugar, vanilla and zest from the lemon peel.

Gradually add the cold water and quickly knead into a smooth, firm dough. Knead only until the dough has bonded.

Place the dough in a closed container in the refrigerator for 30 minutes.

In the meantime, cut the peaches into thin wedges.

Preheat the oven to 180 ° C.

After 30 minutes, take the dough out of the refrigerator, roll out 2mm thin, spread the peach wedges on top and brush with apricot jam. Leave about 5 cm free all around.

Fold the edge over the peaches and brush the folded edge with the plant drink.

Spread a few sliced ​​almonds on the edge.

Now bake the galette for a total of 40 minutes on the middle rack, until the edge is slightly colored.

If you like, you can dust the galette with a little powdered sugar after baking.