Dried Peach and Goat Cheese Galette

Preparation

1. Step 1

   On a large piece of lightly floured parchment paper, roll out dough to a 17-by-10-inch rectangle, about 1/8 inch thick. Trim dough to a 15-by-8-inch rectangle. Transfer to a baking sheet, and fold dough onto itself to make a 1-inch border, keeping corners square. Chill dough until firm, about 30 minutes.

   Step 2

   In a saucepan, combine wine, 1 1/2 cups water, and the sugar. Bring to a simmer, and remove from heat. Add peaches to the hot liquid; cover, and let stand until liquid cools to room temperature, 45 minutes. Meanwhile, preheat the oven to 350°F.

   Step 3

   Beat the egg with 1 tablespoon heavy cream. Brush border of chilled shell with egg wash. Prick the bottom of the dough all over with a fork. Bake, rotating the sheet halfway through, until the crust is golden brown around the edges, about 20 minutes. Cool completely on a wire rack. The tart shell can be made 1 day in advance and kept, wrapped in plastic, at room temperature.

   Step 4

   Drain peaches, reserving soaking liquid. Cut the peaches diagonally into paper-thin strips. Purée the ends with 1/4 cup reserved soaking liquid in a food processor until smooth. Transfer 3 tablespoons to a medium bowl, and add goat cheese, remaining 1/4 cup cream, honey, lemon zest, thyme, and salt. Stir to combine, and spread evenly over the cooled tart shell. Arrange peach strips in a single layer on top of the goat cheese. Lightly brush the peaches with the reserved soaking liquid.

   Step 5

   Bake, rotating halfway through, until peaches just begin to lose their sheen, 10 minutes. Cool on a wire rack. Galette can be kept in the refrigerator, covered with plastic wrap, for up to 1 day. Garnish with thyme leaves just before serving.