Tomato and Peach Galette with Prosciutto and Parmesan
Tomato and Peach Galette with Prosciutto and Parmesan
Ingredients
For the Galette
- 2 large red tomatoes, such as beefsteak or heirloom
- 2 peaches, ripe but firm
- 1/2 teaspoon kosher salt, plus more for blanching
- 1/4 teaspoon black pepper, freshly ground
- 1 sheet puff pastry, thawed according to package directions
- 1 tablespoon olive oil
- 1/2 cup Parmesan cheese, freshly grated, divided
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 2 ounces prosciutto, thinly sliced, torn into pieces
Instructions
- 1
Prepare the tomatoes: Slice the tomatoes about 1/4 inch thick. Lay the slices in a single layer on paper towels placed on a baking sheet. Generously sprinkle both sides with 1/2 teaspoon of kosher salt. Let them sit for at least 20 minutes to draw out excess moisture. Gently blot dry with fresh paper towels before assembly.
⏱️ 20 min
- 2
Prepare the peaches: Bring a medium pot of water to a rolling boil. While waiting, score a small 'X' on the bottom of each peach. Prepare an ice bath in a medium bowl. Carefully place the peaches into the boiling water for 30-60 seconds, or until the skin around the 'X' begins to loosen. Immediately transfer the peaches to the ice bath to stop the cooking. Once cool enough to handle, peel the skin from the peaches. Slice the peeled peaches about 1/4 inch thick.
⏱️ 10 min
- 3
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 4
Lay the thawed puff pastry sheet onto the prepared baking sheet. Drizzle the center of the puff pastry with olive oil, spreading it evenly with the back of a spoon or a pastry brush, leaving a 1 1/2 to 2-inch border around the edges.
⏱️ 2 min
- 5
Sprinkle 1/4 cup of the grated Parmesan cheese over the olive oil.
⏱️ 1 min
- 6
Arrange the prepared tomato and peach slices in an alternating pattern over the cheese, working from the center outwards and leaving the border of puff pastry uncovered.
⏱️ 5 min
- 7
Sprinkle the minced garlic and fresh thyme leaves evenly over the tomatoes and peaches. Season lightly with black pepper.
⏱️ 2 min
- 8
Carefully fold the outer edges of the puff pastry inward over the filling, creating a rustic, free-form crust. The center of the galette will remain open.
⏱️ 3 min
- 9
Sprinkle the remaining 1/4 cup of grated Parmesan cheese over the entire galette, including the folded crust and exposed filling.
⏱️ 1 min
- 10
Bake for 30-35 minutes, or until the crust is golden brown and puffed, and the filling is bubbly and slightly caramelized.
⏱️ 35 min•🌡️ 400
- 11
Remove the galette from the oven. Immediately scatter the torn pieces of prosciutto over the hot galette. The residual heat will slightly crisp and warm the prosciutto.
⏱️ 1 min
- 12
Let the galette cool for 5-10 minutes before slicing and serving. This allows the filling to set slightly.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Tomato and Peach Galette with Prosciutto and Parmesan
Ingredients
For the Galette
- 2 large red tomatoes, such as beefsteak or heirloom
- 2 peaches, ripe but firm
- 1/2 teaspoon kosher salt, plus more for blanching
- 1/4 teaspoon black pepper, freshly ground
- 1 sheet puff pastry, thawed according to package directions
- 1 tablespoon olive oil
- 1/2 cup Parmesan cheese, freshly grated, divided
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 2 ounces prosciutto, thinly sliced, torn into pieces
Instructions
- 1
Prepare the tomatoes: Slice the tomatoes about 1/4 inch thick. Lay the slices in a single layer on paper towels placed on a baking sheet. Generously sprinkle both sides with 1/2 teaspoon of kosher salt. Let them sit for at least 20 minutes to draw out excess moisture. Gently blot dry with fresh paper towels before assembly.
⏱️ 20 min - 2
Prepare the peaches: Bring a medium pot of water to a rolling boil. While waiting, score a small 'X' on the bottom of each peach. Prepare an ice bath in a medium bowl. Carefully place the peaches into the boiling water for 30-60 seconds, or until the skin around the 'X' begins to loosen. Immediately transfer the peaches to the ice bath to stop the cooking. Once cool enough to handle, peel the skin from the peaches. Slice the peeled peaches about 1/4 inch thick.
⏱️ 10 min - 3
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 4
Lay the thawed puff pastry sheet onto the prepared baking sheet. Drizzle the center of the puff pastry with olive oil, spreading it evenly with the back of a spoon or a pastry brush, leaving a 1 1/2 to 2-inch border around the edges.
⏱️ 2 min - 5
Sprinkle 1/4 cup of the grated Parmesan cheese over the olive oil.
⏱️ 1 min - 6
Arrange the prepared tomato and peach slices in an alternating pattern over the cheese, working from the center outwards and leaving the border of puff pastry uncovered.
⏱️ 5 min - 7
Sprinkle the minced garlic and fresh thyme leaves evenly over the tomatoes and peaches. Season lightly with black pepper.
⏱️ 2 min - 8
Carefully fold the outer edges of the puff pastry inward over the filling, creating a rustic, free-form crust. The center of the galette will remain open.
⏱️ 3 min - 9
Sprinkle the remaining 1/4 cup of grated Parmesan cheese over the entire galette, including the folded crust and exposed filling.
⏱️ 1 min - 10
Bake for 30-35 minutes, or until the crust is golden brown and puffed, and the filling is bubbly and slightly caramelized.
⏱️ 35 min•🌡️ 400 - 11
Remove the galette from the oven. Immediately scatter the torn pieces of prosciutto over the hot galette. The residual heat will slightly crisp and warm the prosciutto.
⏱️ 1 min - 12
Let the galette cool for 5-10 minutes before slicing and serving. This allows the filling to set slightly.
⏱️ 5 min