Free-form tart with buttery, flaky pastry crust filled with caramelized peaches, heirloom tomatoes, tangy goat cheese, and fresh basil—baked until golden and served warm or at room temperature.
Choose ripe but firm peaches and tomatoes at peak season; overripe fruit will release too much liquid and make the crust soggy. Brush pastry edges with egg wash for a deeper golden color; omit for a matte finish.
Make the dough up to 2 days ahead; wrap tightly and refrigerate. Thaw 10 minutes before rolling. If filling leaks during baking, slide a baking sheet underneath to catch drips and prevent oven mess.
Ingredients
Scale
Measurement units
- 1 ¼ cup all-purpose flour
- ½ teaspoon fine sea salt (to taste)
- 6 tablespoons cold unsalted butter
- 3 tablespoons ice water
- dough
- 2 medium ripe peaches
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
- 3 medium heirloom tomatoes
- ¼ cup fresh basil
- 3 ounces crumbled goat cheese
- peach slices
- 1 tablespoon egg wash (1 egg beaten with 1 tablespoon water)
Ingredients
Scale
Measurement units
- 1 ¼ cup all-purpose flour
- ½ teaspoon fine sea salt (to taste)
- 6 tablespoons cold unsalted butter
- 3 tablespoons ice water
- dough
- 2 medium ripe peaches
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
- 3 medium heirloom tomatoes
- ¼ cup fresh basil
- 3 ounces crumbled goat cheese
- peach slices
- 1 tablespoon egg wash (1 egg beaten with 1 tablespoon water)
Instructions
Make the pastry dough
Combine all-purpose flour (1 ¼ cup) and fine sea salt (½ teaspoon) in a food processor.
Cut cold unsalted butter (6 tablespoons), cubed into small cubes and add to flour mixture; pulse until texture resembles coarse meal with some pea-sized butter pieces remaining.
Add ice water (3 tablespoons) one tablespoon at a time, pulsing gently until dough just comes together; do not overmix.
Form dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Equipment: Food processor
Prepare the filling ingredients
Slice ripe peaches (2 medium), pitted in half, remove the pit, and cut into thin wedges; toss with granulated sugar (1 tablespoon) and lemon juice (1 teaspoon), fresh.
Core heirloom tomatoes (3 medium), cored and slice into thin rounds; season lightly with fine sea salt and set on a paper towel to drain excess moisture.
Tear or chop fresh basil (¼ cup), leaves leaves into bite-sized pieces.
Shape and fill the galette
Preheat oven to 400°F and line a baking sheet with parchment paper.
Remove dough from refrigerator and let sit 5 minutes to soften slightly; roll or press between parchment sheets into a 12-inch round.
Transfer dough round on parchment to prepared baking sheet.
Spread crumbled goat cheese (3 ounces) in a thin layer over the center of the dough, leaving a 2-inch border.
Arrange peach slices and heirloom tomato slices in overlapping concentric circles over the goat cheese.
Fold pastry edges up and over the filling, pleating gently as you go; brush edges with egg wash (1 tablespoon) if desired.
Equipment: Parchment paper, Baking sheet
Bake the galette
Bake at 400°F until pastry is golden brown and filling is bubbling at the edges.
Cool and finish
Cool galette on the baking sheet for 10 minutes; scatter fresh basil over the top.
Drizzle with extra-virgin olive oil and finish with a pinch of fleur de sel; serve warm or at room temperature.
Equipment: Baking sheet
Before you cook
Cook notes
- • Make the dough up to 2 days ahead; wrap tightly and refrigerate. Thaw 10 minutes before rolling.
- • Choose ripe but firm peaches and tomatoes at peak season; overripe fruit will release too much liquid and make the crust soggy.
- • Brush pastry edges with egg wash for a deeper golden color; omit for a matte finish.
- • If filling leaks during baking, slide a baking sheet underneath to catch drips and prevent oven mess.
- • Serve warm or at room temperature. Galette is best eaten the same day but keeps covered at room temperature for up to 8 hours.
- • Goat cheese can be crumbled or spread thinly; spreading creates a creamy barrier that protects the crust from moisture.
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