Galette of Peaches and Tomatoes

By Tufgrlz

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1 stick butter, cold, cut into 1/4-inch cubes
• 4 tablespoons ice water
• Filling
• 2 tablespoons flour
• 2 teaspoons sugar
• 4 medium white (or yellow) peaches, peeled
• 6 small white peach (or light yellow) tomatoes
• 2 tablespoons melted butter
• 4 1/2 tablespoons sugar

Preparation

Step 1

1. To make the crust: Place flour, sugar, and salt in the work bowl of a food processor. Pulse to combine. Add 4 tablespoons of the butter (1/2 stick). Pulse until pieces are the size of pennies. Add the remaining butter and pulse for 2 seconds. Remove mass to a work surface.

2. Press the mass together gently with your hands. With the palm of your hand, smear a quarter of the mass in short quick movements away from you; continue with the remaining dough, smearing it a quarter at a time until all the dough has rejoined the first quarter. (Work quickly, so the dough doesn’t get tough.) Gather the dough together in a ball and repeat one more time. Cover in plastic wrap and press into a flat round disk. Refrigerate for at least 30 minutes or up to 2 days. (The dough can also be frozen for one month.)

3. After resting the dough, use a pastry cloth-wrapped pin and a pastry mat, to roll it into a 1/8-inch thick circle. Place the dough on a silpat-lined pan. Refrigerate while preparing the peaches and tomatoes.

4. Slice the peaches into 1/4-inch slices. Using a sharp serrated knife, do the same for the tomatoes.

5. Preheat the oven to 400°F.

6. Mix the flour and sugar together and scatter on the dough, leaving a 1-inch border free of flour.

7. Lay the peaches in concentric circles around the dough, still leaving a 1 inch border. For every three slices of peaches, set down one tomato slice. Sprinkle with 4 tablespoons of the sugar.

8. Fold the 1-inch border over the fruit in a scalloped edge. Brush with the melted butter and sprinkle with the remaining 1/2 tablespoon of sugar.

9. Bake until the crust is golden and the fruit is tender. If juices have run over, brush the fruit with them. Slide the tart to a rack to cool. Then slide on a plate to cut.

10. Serve with vanilla ice cream.