Peach and Honeyed Goat Cheese Galette

Imagine this: A sun-kissed afternoon, a gentle breeze rustling through the trees, and the sweet aroma of ripe peaches. You’ve just baked a galette – a rustic, flaky pastry filled with juicy, summery peaches. It’s a dessert that’s as easy on the eyes as it is on the taste buds.

Yields: 8 servings Prep time: 45 minutes Cook time: 50-60 minutes

Instructions

Prepare the Galette Dough:

In a food processor, combine flours and salt. Scatter chilled butter over top and pulse until the mixture resembles coarse sand and butter pieces are the size of small lentils.

Continue pulsing, adding water 1 tablespoon at a time until the dough begins to form small curds that hold together when pinched.

Turn the mixture onto a lightly floured surface and gather into a rectangular pile. Use the heel of your hand to smear a small amount of the dough against the counter. Continue this process until all of the dough has been processed.

Form the dough into a 6-inch disk, wrap with plastic wrap, and refrigerate for 1 hour (or up to 2 days).

Roll the dough into a 12-inch circle between two sheets of parchment paper lightly dusted with flour. Slide the dough, still between parchment paper, onto a rimmed baking sheet and refrigerate for 15 minutes.

Prepare the Peach Filling:

Toss the peach wedges with coconut sugar, lime juice, lime zest, and cornstarch.

Assemble and Bake the Galette:

Heat oven to 375°F (190°C) with a rack set in the lower-third.

Remove the top sheet of parchment from the dough. Sprinkle the goat cheese over the dough, leaving a 2-inch border around the edge.

Layer the peach wedges over the cheese in a spiral, working from the outside towards the center, leaving the 2-inch border around the edge. Drizzle any accumulated juices from the bowl over the peaches.

Fold the outer 2 inches of dough over the filling, pleating the dough every 2-3 inches as needed. Gently pinch the pleated dough to secure, making sure not to pinch dough into the fruit.

Brush the tart dough with beaten egg and then sprinkle with almonds and sugar, if using.

Bake the tart until golden brown and the peaches are tender, 50-60 minutes, rotating the sheet halfway through baking.

Let the tart cool on the sheet for 10 minutes. Slide onto a wire rack and cool until the juices have thickened, about 20 minutes.

Drizzle the galette with honey and sprinkle with flaky sea salt and fresh thyme.

Serve immediately and enjoy!