Peachy Mango Madness Savory Breakfast Galette

Peachy Mango Madness Savory Breakfast Galette

This rustic galette uses Peachy Mango Madness both as a bright glaze and a flavor bridge between sweet stone fruit and savory goat cheese and thyme. Quick to assemble, baked until golden, and finished with a citrusy arugula salad, this dish makes an approachable, beautiful breakfast or brunch showpiece.

Ingredients

• 1 sheet refrigerated pie crust or homemade 9 inch galette crust, chilled
• 3 tablespoons Peachy Mango Madness jam, divided
• 2 medium ripe peaches, thinly sliced
• 1 small ripe mango, peeled and thinly sliced
• 4 ounces goat cheese, crumbled
• 1 large egg, beaten (for egg wash)
• 1 teaspoon fresh thyme leaves, plus extra for garnish
• 1 tablespoon honey
• 1/4 teaspoon flaky sea salt plus extra for finishing
• Freshly ground black pepper to taste
• 2 cups baby arugula
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil
• Optional: toasted sliced almonds for crunch

Instructions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll the chilled pie crust into a roughly 12 inch circle. Transfer to the prepared baking sheet.
3. Spread 1 tablespoon of Peachy Mango Madness jam in a thin even layer over the center of the crust, leaving a 1 1/2 inch border around the edge. This will provide a sweet base that melds with the fruit and cheese.
4. Arrange the peach and mango slices in overlapping concentric circles on top of the jam, leaving the border free. Sprinkle the fresh thyme leaves evenly over the fruit.
5. Dot the fruit with crumbled goat cheese, scattering it so each slice will have a bit of creamy tang. Drizzle the jam remaining 2 tablespoons warmed slightly (microwave 8 to 10 seconds) in a small bowl to loosen and brush lightly over the fruit for a glossy finish.
6. Fold the exposed crust up and over the fruit, pleating every few inches to form the galette edge. Brush the crust with the beaten egg and sprinkle with 1/4 teaspoon flaky sea salt and a crack of black pepper.
7. Bake for 30 to 35 minutes, until the crust is golden brown and the fruit is bubbling. If the crust browns too quickly, tent with foil for the last 5 to 10 minutes.
8. While the galette bakes, whisk together honey, lemon juice, lemon zest, and olive oil in a bowl. Toss with the arugula and season with a pinch of salt and pepper. This simple salad adds bright peppery contrast.
9. Remove the galette from the oven and let rest 8 minutes. Scatter a few extra thyme leaves and, if using, toasted sliced almonds over the top. Slice and serve warm with a side of the lemon arugula salad.

Notes

• For a dairy free version, omit goat cheese and sprinkle a tablespoon of toasted walnuts over the fruit before folding the crust.
• To make the jam glaze easier to brush, warm in a small saucepan over low heat or microwave briefly until slightly fluid.
• Leftovers keep covered in the refrigerator for up to 2 days; reheat in a 350 degree F oven for 8 to 10 minutes to revive the crust.