Puree 1/4 of the peaches, stir in the breadcrumbs, butter, garlic, thyme and salt and set aside the remaining peach slices.
Season the meat with salt. Divide the crust over the top of the meat, press down.
for approx. 20 mins. in the centre of an oven preheated to 240°C. Turn the oven down to 180°C.
Mix together the reserved peach slices, tomatoes and oil, season, arrange on the oven tray alongside the meat and finish cooking for approx. 20 mins. Remove and leave to rest for approx. 10 mins. Sprinkle with Fleur de Sel.