Dried Peach and Goat Cheese Galette

• All-purpose flour, for dusting
• 1/2 recipe Pate Brisee (page 224)
• 1 1/2 cups dry white wine
• 1/2 cup sugar
• 5 ounces dried peach slices
• 1 large egg
• 1/4 cup plus 1 tablespoon heavy cream
• 1/2 cup fresh goat cheese, room temperature
• 1 teaspoon honey
• 1 teaspoon freshly grated lemon zest
• 1 teaspoon fresh thyme leaves, plus more for garnish
• 1/8 teaspoon salt

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.

flour, brisee, white wine, sugar, egg, heavy cream, fresh goat cheese, honey, freshly grated lemon zest, thyme, salt

Taken from www.epicurious.com/recipes/food/views/dried-peach-and-goat-cheese-galette-390278 (may not work)