Peach and Tomato Galette

     O.K.  I totally get it.  I understand why my husband wasn't crazy about this Peach and Tomato Galette.  We have been eating tomatoes day in, and day out; every meal.  Omelets with cheese, basil and diced garden-fresh tomatoes for breakfast.  Two pieces of toast, slathered with mayonnaise and plied with sliced, warmed-by-the-summer-sun tomatoes for lunch.  Caprese salad or tomato bruschetta for dinner.  And after all of this, I give him tomatoes for dessert!
     I, on the other hand, thought the Peach and Tomato Galette was absolutely wonderful.  I have been hooked on the tomato-peach combination ever since last summer when I made Tomato and Peach Salsa for the first time.  Of course, only bake this free-form tart in August and September, when peaches and tomatoes are at their peak... a must!

                         •   Peach and Tomato Galette   •
    
                                                         adapted from
         The Heirloom Tomato from Garden to Table:  Recipes, Portraits, and
                  History of the World's Most Beautiful Fruit by Amy Goldman
                                                        

For the crust:
• 1 cup all-purpose flour
• 2 teaspoons granulated sugar
• 1/2 teaspoon salt
• 8 tablespoons cold, unsalted butter, cut into small cubes
• 3 to 4 tablespoons ice water
1.  Place flour, sugar and salt in the bowl of a food processor and pulse to combine.  Add the cubes of butter and pulse until the size of small peas.  Slowly add the ice water, pulsing to combine, until the dough just begins to come together.  Flatten dough into a disk and wrap in plastic.  Refrigerate for two hours.
2.  After dough has rested, roll dough into a round 1/8-inch thick and place onto a parchment-lined baking sheet.  Refrigerate while making the filling.
For the filling:
• 4 medium-size white or yellow peaches, peeled
• 6 small light yellow or white peach tomatoes ( I used yellow and red from my garden)
• 2 tablespoons all-purpose flour
• 2 teaspoons plus 4 tablespoons granulated sugar
1.  Preheat oven to 400˚F.
2.  Slice peaches and tomatoes 1/4-inch thick
3.  Mix together the flour and 2 teaspoons sugar.  Scatter over the bottom of the tart crust, leaving a 1-inch border around the edge of the pastry.
4.  Place the peaches and tomatoes onto the pastry ( I did not use all of the fruit I had sliced), and sprinkle with the remaining 4 tablespoons sugar.
To finish:
• 2 tablespoons butter, melted
• 2 tablespoon granulated sugar
1.  Fold the 1-inch edge of pastry over the filling and pleat.
2.  Brush the edge with the melted butter and sprinkle with the sugar.
3.  Place galette in center of oven and back for approximately 35 minutes, or until the crust is golden.
4.  Remove from the oven and cool.  Serve with vanilla bean ice cream, if desired. 

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