Freeform Peach Pie (Galette)

I have a confession to make - this galette was so good I not only licked my own plate, but also those of my kids.

There are only two minor things we'd change; one is that it's too much sugar - we used a bit less than instructed, and even that was a bit too much once the galette had cooled down. The other is that my husband wasn't pleased that a bit of the starch was still visible (he's a perfectionist - I wouldn't even have noticed if he hadn't pointed it out). He suggested to use the starch directly on top of the (very impressive!) pastry.