Cook the Book: Galette of White Peaches and Tomatoes

Place flour, sugar, and salt in the work bowl of a food processor. Pulse to combine.

Add 4 tablespoons of the butter (1/2 stick). Pulse until pieces are the size of pennies.

Add the remaining butter and pulse for 2 seconds.

Remove mass to a work surface.

Press the mass together gently with your hands. With the palm of your hand, smear a quarter of the mass in short quick movements away from you; continue with the remaining dough, smearing it a quarter at a time until all the dough has rejoined the first quarter. (Work quickly, so the dough doesn’t get tough.) Gather the dough together in a ball and repeat one more time. Cover in plastic wrap and press into a flat round disk. Refrigerate for at least 30 minutes or up to 2 days. (The dough can also be frozen for one month.)

After resting the dough, use a pastry cloth-wrapped pin and a pastry mat, to roll it into a 1/8-inch thick circle.

Place the dough on a silpat-lined pan. Refrigerate while preparing the peaches and tomatoes.

Slice the peaches into 1/4-inch slices. Using a sharp serrated knife, do the same for the tomatoes.

Preheat the oven to 400°F.

Mix the flour and sugar together and scatter on the dough, leaving a 1-inch border free of flour.

Lay the peaches in concentric circles around the dough, still leaving a 1 inch border. For every three slices of peaches, set down one tomato slice.

Sprinkle with 4 tablespoons of the sugar.

Fold the 1-inch border over the fruit in a scalloped edge.

Brush with the melted butter and sprinkle with the remaining 1/2 tablespoon of sugar.

Bake until the crust is golden and the fruit is tender. If juices have run over, brush the fruit with them. Slide the tart to a rack to cool. Then slide on a plate to cut.

Serve with vanilla ice cream.