1. In a bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs.

2. Stir in sourdough discard and add ice water one tablespoon at a time until dough holds together.

3. Shape dough into a disc, wrap in plastic, and chill for at least 30 minutes.

4. Preheat oven to 400°F. Mix almond meal, sugar, and vanilla extract in a small bowl.

5. Roll chilled dough into a 12-inch circle on parchment. Spread almond mixture in center, leaving a 2-inch border.

6. Arrange peach slices over almond base. Fold edges of dough up and over filling, pleating as you go.

7. Brush crust with beaten egg and sprinkle extra sugar over the edge.

8. Bake for 35-40 minutes until crust is golden and peaches are bubbling. Cool slightly before slicing.