So, suddenly it’s the middle of August. How did that happen?
I feel like the last time I looked at a calendar it was early June and I had the whole summer in front of me, just waiting to unfold. But time marches on, days come and go, and suddenly we’re half way through the last full month of summer. I’m not ready to let go yet, so I’m going to do everything in my power to make the most of what’s left this sultry season.
Next week I’m heading upstate for a much needed vacation. I’m going to stay with family, get some R&R, and help my mom work on her new house. I’m also going to steal away for a few days to go camping with my sister and niece and nephews. I cannot wait. Fresh air, fresh water, clear skies, starry nights, & bug bites. Waking up in a hot tent and hearing the sound of birds chirping. Food cooked over an open fire. It really doesn’t get any better. Can you tell that I’m excited?
For now though, I’m content to eat the best of what summer has to offer. Camping trip or no camping trip, I need to make sure I get my fix of fresh produce before it’s too late. Some of the best, freshest, juiciest, most quintessentially summery things to eat are peaches and tomatoes. Especially in the late summer, these are the foods that I crave more than anything.
While I’m sure that a lot of people also love peaches and tomatoes this time of year, I would venture to guess that they think those two things should be eaten separately. Peaches are to be eaten as a sweet snack or as dessert, and tomatoes are for salads and savory dishes. Well, guess what… Those people would be dead wrong. It is possible to put a peach in a salad. It is. Try it. I dare you.
Similarly, tomatoes can be used in sweet dishes. Think about it. Tomatoes are, technically, a fruit. They’re sweet. While they are biting and acidic, and lend themselves perfectly to savory dishes and sauces, they can be so much more than marinara. At their peak in the late summer, tomatoes are sweet and bright and fruity, with a lemony acidity that works really well for desserts.
So, guess what happened…
I got the sweetest brightest little yellow cherry tomatoes the farmers market had to offer, and picked up a couple pounds of juicy ripe peaches while I was there. Then I did something totally crazy. Totally off the wall. Totally unbelievable.
I went ahead and tossed the tomatoes and the peaches together, added some sugar and lemon juice, and baked them into one big rustic galette.
I’m a madman. I know.
This dessert is crazy summery. The baked fruit is juicy and soft and thick, and the galette crust is tender and crisp, and super flaky. The filling is bursting with bright, sunny, crisp, sweet & acidic fruitiness. There’s enough sweetness to prevent the tomatoes from reading as savory, but it’s not overly sweet or cloying at all. While the tomatoes and thyme add a certain earthiness, the acidity from the lemon ties everything together and I can’t even begin to describe how well they marry with the peaches. I’m surprised that this isn’t something more people do already. Tomatoes and peaches just work so well together. I’m sure I’m not the first person to pair these flavors together, so it seems strange that it hasn’t caught on.
I could go on, but there’s a plate of this in front of me and it’s rude to type with your mouth full. Unless you hate summer, you have to make this.
Peach, Tomato, & Thyme Galette with Vanilla Yogurt
2 1/2 cups AP flour, plus more for rolling
1/2 teaspoon salt
2 tablespoons sugar
16 tablespoons (2 sticks) unsalted butter, chilled and cut into 1/2-inch cubes
1 tablespoon lemon juice
1/2 cup greek yogurt
1/3 cup ice cold water
Whisk together flour and salt in a medium bowl, and add butter. Cut butter into flour with a pastry blender until the butter is in pea or pebble sized pieces. This can also be done by pulsing in a food processor.
In a small bowl, whisk together the yogurt, lemon juice, and water, and pour this over the butter-flour mixture. Stir with a spoon or a rubber spatula until a dough forms, kneading it once or twice on the counter if needed to bring it together. Pat the dough into a ball, wrap it in plastic, and chill it in the refrigerator for 1 hour or up to 2 days.
2 lbs peaches, skinned and sliced about 1/2 inch thick
3/4 lb sweet cherry tomatoes, sliced in half lengthwise
2 teaspoons fresh thyme leaves, stripped from stems
3/4 cups sugar
1 1/2 tablespoons cornstarch
1 teaspoon lemon juice
1/4 teaspoon salt
1 egg, lightly beaten
3 tablespoons demerara (or any coarse raw) sugar
Preheat oven to 375. Combine peaches, tomatoes, thyme, sugar, cornstarch, lemon juice, & salt in a large bowl. Gently stir until well combined.
On a floured work surface, roll out the dough into a 16–inch round. Transfer to a parchment-lined baking sheet. Spread the filling over the dough, leaving a 2-inch border. Fold the border over the filling, pleating it as necessary, leaving the center open. Brush the outside of the crust with the egg wash, and sprinkle coarse sugar over the whole thing, crust and center.
Bake until golden brown and bubbling in center, about an hour and 10 minutes. Let cool on baking sheet 10 minutes, then slide galette on parchment onto a wire rack. Let cool completely (or almost completely) before serving. Top with vanilla yogurt.
1 cup greek yogurt
1 teaspoon vanilla
1 tablespoon honey
Whisk ingredients together in a small bowl until well combined. Spoon a hearty dollop over each slice of galette.