Heat to 375° F with rack set in lower third of the oven. Line a baking sheet with parchment paper, set aside.

In a large bowl combine peaches, sugar, corn starch, lemon juice, extract, and salt; toss to coat.

Remove dough from refrigerator and let stand at room temperature for 10 minutes.

On a lightly floured surface, roll out dough into a 13-inch round, about 1/8 inch thick. Roll dough onto rolling pin and transfer to prepared baking sheet.

Spread jam onto dough, leaving a two inch border. Place peaches in an even layer on top of jam.

Fold dough edges over peaches, about two inches in. Loosely pleat dough over itself, leaving the center of the galette open.

Brush dough with egg and sprinkle with sliced almonds.

Bake until center of galette is bubbly and edges are golden brown, 45—55 minutes.

Remove from oven and allow galette to cool on pan for 5–10 minutes before cutting.