Dried Peach And Goat Cheese Galette Recipes

PEACH AND GOAT CHEESE NAPOLEONS

Steps:

• Heat 2 1/2 cups water, the butter and cardamom in a medium saucepan over medium heat just to a simmer. Add the peaches, reduce the heat to low and cook until the peaches are very tender but not falling apart, 25 to 30 minutes. Cool in the liquid about 15 minutes and then drain and cool the fruit to room temperature. (This can also be done a couple hours ahead and the peaches can be left in the liquid until ready to assemble.)
• Blend the goat cheese with the cream, honey and orange zest in a small bowl.
• To assemble, pat the peaches dry with paper towels if very wet and place 6 on a large serving plate. Top each peach with some of the cheese mixture, a sprinkle of pistachios and another peach, followed by more cheese and pistachios and a third peach. Garnish each napoleon with a drizzle of honey, some more pistachios and a light sprinkling of orange zest and sea salt, if using.

PEACH AND GOAT CHEESE TARTINE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place toast on prepared baking sheet and drizzle each side with about 1 teaspoon olive oil.
• Stir goat cheese, thyme, pepper together in a bowl until soft and spreadable.
• Spread cheese mixture on each piece of toast all the way to the edges so entire piece is covered.
• Top each toast with 3 peach slices; drizzle remaining olive oil and sprinkle salt over the top.
• Broil in the preheated oven until tops and edges are lightly browned and cheese and peaches are warmed through, about 2 minutes.

DRIED PEACH AND GOAT CHEESE GALETTE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.