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1
Whiz the flour, cornmeal, sugar, rosemary and salt in a food processor until combined. Cut butter into 1/2 inch cubes and add to food processor. Pulse until large crumbs form. Add ice water, pulsing until incorporated, but the mixture still looks like crumbs - the dough shouldn't come together until you pinch it with your fingers. Pour crumbs out onto a sheet of plastic wrap, press together into a disk, wrap, and refrigerate for at least a half hour.
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2
Preheat the oven to 400. Spray a 9 inch fluted tart pan with nonstick cooking spray. Unwrap the dough and cut 1/4 inch slices off of it, laying slices in the bottom and sides of pan to cover and cutting more as you go. Press the slices together to smooth and cover the pan evenly. Stab the dough with the tines of a fork a few times, cover with parchment paper and fill with beans or pie weights. Bake for 10 minutes, remove the parchment and beans, and continue baking 10 to 15 minutes, until golden. Cool completely.
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3
While the crust is baking, combine the water, sugar, and rosemary spring in a small saucepan over high heat. Swirl until the sugar dissolves, then swirl occasionally while mixture boils, turning the heat off when the mixture just starts to look thick - about 3 minutes. Let the syrup cool for 10 minutes, reserve the rosemary for garnish, and pour the syrup into a wide, shallow pan (like a lasagna pan). Place the peach slices in one layer on top of the syrup and let them sit for at least a half hour - there will be more peach slices than neccessary to account for any unattractive slicing casualties (those can be your snack). After a half hour, flip the slices and let the other side sit for at least a half hour.
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4
Just before serving, mix the goat cheese, cream cheese, greek yogurt and sugar. Spread the goat cheese mixture into the tart shell and arrange the peach slices in circles on top. Use the reserved rosemary to garnish.
