Yield: 8 portions
Crust
1 cup all-purpose flour
2 teaspoons sugar
½ teaspoon salt
8 tablespoons (1 stick) cold butter,
cut into ¼-inch cubes
4 tablespoons ice water
Filling
4 medium-size white (or yellow) peaches,
peeled
6 small white peach (or light yellow)
tomatoes
2 tablespoons all-purpose flour
2 teaspoons sugar
4 ½ tablespoons sugar
2 tablespoons melted butter
1. To make the crust: Place the flour, sugar, and salt in the work bowl of a food processor. Pulse to combine. Add 4 tablespoons of the butter (½ stick). Pulse until the pieces are the size of pennies. Add the remaining butter and pulse for 2 seconds. Add 4 tablespoons of ice water. Pulse until dough forms a ball. Remove the mass to a lightly floured work surface.
2. 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 1 month.)
3. After resting the dough, use a pastry mat and a rolling pin wrapped in a pastry cloth 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.
4. Slice the peaches into ¼-inch slices. Using a sharp serrated knife, do the same with the tomatoes.
5. Preheat the oven to 400 degrees.
6. Mix the flour and sugar together and scatter on the dough, leaving a 1-inch border free of flour.
7. 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.
8. Fold the 1-inch border over the fruit in a scalloped edge. Brush with the melted butter
and sprinkle with the remaining ½ tablespoon of sugar.
9. Bake until the crust is golden and the fruit is tender, about 35 minutes. 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.