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.
- 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
- 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
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.
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.)
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.
Slice the peaches into 1/4-inch slices. Using a sharp serrated knife, do the same for the tomatoes.
Preheat the oven to 400°F.
Mix the flour and sugar together and scatter on the dough, leaving a 1-inch border free of flour.
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.
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.
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.
Serve with vanilla ice cream.