-
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.
-
2
Trim dough to a 15-by-8-inch rectangle.
-
3
Transfer to a baking sheet, and fold dough onto itself to make a 1-inch border, keeping corners square.
-
4
Chill dough until firm, about 30 minutes.
-
5
In a saucepan, combine wine, 1 1/2 cups water, and the sugar.
-
6
Bring to a simmer, and remove from heat.
-
7
Add peaches to the hot liquid; cover, and let stand until liquid cools to room temperature, 45 minutes.
-
8
Meanwhile, preheat the oven to 350F.
-
9
Beat the egg with 1 tablespoon heavy cream.
-
10
Brush border of chilled shell with egg wash. Prick the bottom of the dough all over with a fork.
-
11
Bake, rotating the sheet halfway through, until the crust is golden brown around the edges, about 20 minutes.
-
12
Cool completely on a wire rack.
-
13
The tart shell can be made 1 day in advance and kept, wrapped in plastic, at room temperature.
-
14
Drain peaches, reserving soaking liquid.
-
15
Cut the peaches diagonally into paper-thin strips.
-
16
Puree the ends with 1/4 cup reserved soaking liquid in a food processor until smooth.
-
17
Transfer 3 tablespoons to a medium bowl, and add goat cheese, remaining 1/4 cup cream, honey, lemon zest, thyme, and salt.
-
18
Stir to combine, and spread evenly over the cooled tart shell.
-
19
Arrange peach strips in a single layer on top of the goat cheese.
-
20
Lightly brush the peaches with the reserved soaking liquid.
-
21
Bake, rotating halfway through, until peaches just begin to lose their sheen, 10 minutes.
-
22
Cool on a wire rack.
-
23
Galette can be kept in the refrigerator, covered with plastic wrap, for up to 1 day.
-
24
Garnish with thyme leaves just before serving.
