2 cups unbleached
¾ teaspoon salt
½ cup (1 stick) cold, unsalted butter, cut into small pieces
7 tablespoons cold solid vegetable shortening, cut into small pieces
¼ cup ice water
1 ½ pounds peaches
3 tablespoons granulated sugar
1 egg yolk whisked with 1 teaspoon of water
1 tablespoon coarse sugar
¾ pound aged Gouda or Gruyère
To make the dough: In a food processor, combine the flour and salt. Pulse three or four times to blend. Add the butter and pulse a few times, just until evenly distributed and coated with flour. Add the shortening and pulse a few times, until coated with flour. Transfer mixture to a bowl. Drizzle with the ice water while tossing with a fork, just until dough begins to come together in clumps, then knead dough to get it to hold together. Shape into thick round patty, then wrap in plastic wrap and refrigerate for at least two hours.
Preheat oven to 425 degrees. Peel and slice peaches. Set aside.
Put dough on a lightly floured work surface, top with a fresh sheet of plastic wrap, and let stand for ten minutes to warm slightly. Roll dough into a 15-inch circle. Transfer dough to rimless baking sheet. Trim edges as needed to make 15-inch circle, reserving the trimmings. About two inches from the edge of the dough, arrange the peach slices in a neat ring, overlapping the slices slightly. Fill in center with peaches. Sprinkle with granulated sugar.
Gently fold the edge of the dough over the peaches to make a wide border. Make sure there aren’t any cracks. Use trimmed dough if needed to patch.
Brush the border with a little egg wash, then sprinkle with coarse sugar. Bake until crust is golden, about 50 minutes. Cool slightly. Serve warm with cheese and wine.