Begin by making the crust. Add the flour, sugar and salt to the bowl of a food processor and pulse a few times to combine. Then add the cold, cubed butter and process until the butter is pea-sized and the mixture resemble a course meal. Add the milk and pulse until the dough just starts to come together. It's ok if it's a tad shaggy.

Pour the dough out onto a clean counter and form into a round. Then divide the round in half and form each into a disc and wrap each disc tightly with plastic wrap. Place into the fridge for at least 30 minutes. Then start the filling.

In a large bowl add the peach and apricot slices. (I leave the skins on but feel free to remove.) Then add the next 9 ingredients ending with the vanilla extract. And add one teaspoon of fresh thyme leaves. Gently mix everything together to completely combine. Set aside and line 2 sheet pans with parchment paper.

When the dough has chilled enough, remove each disc from the fridge. Working with one disc at a time. Divide it into 3 pieces. Roll each piece out in between 2 pieces of parchment paper into a somewhat even circle, about 6-7" in diameter. Place each rolled disc onto the parchment lined sheet pan, so there's 3 discs per pan. Repeat with the other disc of dough for a total of 6 galettes. Using a slotted spoon add about a 1/4 cup of the filling into the center of each round, not including the juice. Divide any remaining fruit evenly among the galettes. And be sure to reserve the leftover juice.

Then fold the edges of the dough up over the fruit to create about an inch border. Place them in the fridge to chill for 15 minutes.

While the galettes are chilling, preheat the oven to 375F/ 190C and set one oven rack towards the middle top and one towards the middle bottom. Prepare an egg wash by whisking the egg with 2 tsps of water.

Once the galettes have chilled, brush the crust edges with the egg wash and sprinkle the edges and the middle of the galettes evenly with the 1 tbsp of granulated sugar. Dot the filling of each with the small, cubed pieces of butter and sprinkle the remaining 1 tsp of fresh thyme leaves on top of the galettes.

Bake in the preheated oven for 20-25 minutes. Rotate the pans half way through baking. The galettes are done when the filling is starting to bubble slightly over the edges and the crust is nice and golden brown.

Once you remove the galettes from the oven, pour the reserved juice into a small saucepan over medium heat. While stirring bring the mixture to a boil and let bubble for a few seconds to create a glossy glaze. Once done, brush the tops of the warm filling with the glaze. Let them cool slightly before serving as is or topping with some vanilla or pistachio ice cream if desired. Enjoy!