Serious Eats: Recipes
Cook the Book: Galette of White Peaches and Tomatoes
This time of year I love to add a few sliced peaches to a salad along with ripe tomatoes and a few handfuls of greens, dressed with a light, lemony vinaigrette. Tomatoes and peaches have a natural affinity for one another with their similar sweet tartness. But even though I have paired them in savory preparations countless times, it had never crossed my mind to use this combination in a dessert.
You might not expect a book focusing entirely on tomato recipes to include desserts but Amy Goldman's The Heirloom Tomato has a few tomato-based meal enders including this Galette of White Peaches and Tomatoes. The recipe layers peaches and pale yellow tomatoes in a free-form pastry crust with the lightest sprinkling of sugar.
When the galette emerges from the oven, the flavors of the peaches and tomatoes have melded, making for bites of peaches with a hint of tomato acidity and tomatoes infused with the essence of peach. It's one of those desserts that you really have to try for yourself. The peach-tomato-pastry combo is like nothing I've ever experienced—lightly sweet, mysteriously tangy, and tasting just like late summer.
As always with our Cook the Book feature, we have five (5) copies of The Heirloom Tomato to give away this week.