For the dough, knead all ingredients well into a smooth dough. Form into a ball and let rest in the refrigerator for 30 minutes, wrapped in plastic wrap.
Preheat the oven to 190 °C. Grease a tart pan.
Roll out on a floured work surface and place in the tart pan. Press the edges well, prick the bottom a few times with a fork. Place a layer of baking paper on top and weigh down with dried lentils or beans. Blind bake in the preheated oven for 20 minutes. Remove the baking paper and bake for another 10 minutes until golden.
For the filling, heat butter and olive oil in a pan, sauté shallots, sprinkle with sugar and caramelize. Set aside.
Mix crème fraîche with mustard, salt and pepper. Spread the crème on the tart base and sprinkle with 2/3 each of the alpine cheese and thyme.
Spread peach wedges and shallots on top, sprinkle with remaining cheese, salt and pepper.
Place in the oven for 25 minutes until the cheese has taken on color.
Sprinkle with the remaining thyme leaves and portion into pieces.
Preparation Tip:
It goes well with marinated leaf salads.
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