Peach galette with ricotta and honey topping

Votes: 1

Time: 2 hours 50 minutes
Complexity: easily
Servings: 8

This French galette is a wonderful example of a seasonal summer pastry. Although it's classified as a pie, its simplicity makes it more like a crumbly flatbread crust, lightly covering the edges of the fresh fruit filling to prevent the juices from leaking out during baking. Knead the shortcrust pastry, roll it out, and arrange thinly sliced fresh nectarines mixed with rosemary in the center. Then, pleat the edges of the pastry over the fruit, and bake the galette until golden brown. Its stunning sweet aroma, with hints of pine from the rosemary, will quickly bring everyone together at the table. Serve the galette with fresh ricotta cheese and a drizzle of honey.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Shortcrust pastry

1.5 cups premium flour + extra for work
1 tbsp. sugar
0.5 tsp salt
110 g chilled unsalted butter, cut into small pieces
1 large egg + 1 egg for brushing the crust
1 teaspoon freshly squeezed lemon juice

Filling

3 ripe peach or nectarines (about 0.6 kg), pitted and cut into 0.5 - 1 cm thick slices.
2 tbsp honey + extra for serving
1 tbsp flour
0.5 tsp vanilla extract
0.5 tsp coarsely chopped fresh rosemary
1 tablespoon chilled unsalted butter, cut into small pieces
Fresh ricotta for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortcrust pastry, premium flour, eggs, lemon juice, peaches, nectarines, rosemary, ricotta cheese, honey

Cooking the dish according to the recipe:

Knead the doughIn a food processor, combine the flour, sugar, and salt. Add half the butter and pulse until the mixture resembles coarse meal. Add the remaining butter and cut into pea-sized pieces. Add 1 egg, lemon juice, and 3 tablespoons ice water and pulse on high until the dough begins to thicken but has not yet come together. Place it on a piece of plastic wrap, shape it into a disk, and wrap it. Refrigerate until the dough has set, at least 1 hour or overnight.
Preheat the oven to 200°C and line a baking sheet with parchment paper. On a lightly floured work surface, roll the dough into a 30cm diameter circle. Transfer the dough to the prepared baking sheet and refrigerate for 10 minutes.

Prepare the fillingMeanwhile, in a large bowl, combine the peaches with the honey, flour, vanilla, and rosemary. Spoon the fruit mixture onto the dough, leaving a 3-inch border. Fold the edges of the dough over the filling by about 2 inches, pleating as needed. Lightly beat the remaining egg with 1 teaspoon of water. Brush the dough with the egg mixture. Refrigerate for about 20 minutes to allow the dough to set and hold its shape during baking.
Scatter pats of butter over the fruit. Bake until the crust is golden brown and the filling is bubbly, 40-45 minutes. Let cool on the baking sheet. Serve the galette with ricotta and honey.

Categories:

recipe / Summer dishes / Breakfast / Desserts / Fruit desserts / Sweet pies, tarts and casseroles / Appetizers / Snacks / Food Network - recipes / French cuisine

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