Using a food processor, combine dough ingredients. – Form the dough into a ball with your hands, wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 48 hours
Roll the galette dough out to a 14 inch diameter. Mound the peach mixture in the center of the crust then spread out. Fold the crust over all around the galette. Brush the crust edges with egg wash then sprinkle with demerara sugar
Using an electric hand mixer on medium speed, beat the goat cheese, milk, honey, lemon juice and a pinch of salt in a medium bowl until smooth. Drizzle the galette with the mixture then serve!