Peach Ricotta Galette with Balsamic Glaze

(5)
"'Tis the season to get peachy!"
-- @tushareats
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  • Recipe Card
Prep time 1hr
Cook time 40mins
Serves or Makes: 1

Recipe Card

ingredients

  • 2 cups all purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 1/2 sticks unsalted butter (cold, not frozen)
  • 1 cup ice-cold water
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon freshly ground black pepper
  • 3 sliced ripe peaches
  • 1 cup fresh ricotta cheese
  • 1 cup balsamic vinegar
  • 2/3 cup honey

Galette Dough

Method

  • Step 1

    Whisk the flour, salt, and sugar in a bowl.

  • Step 2

    Dice the butter sticks and add to the flour mixture. Use a pastry knife (or a large fork) to slowly cut the butter into flour until it is a chunky mixture (french-fry size).

  • Step 3

    Start by adding 2 tbsp of the ice-cold water into mixture and start kneading by hand. Add an additional tablespoon of water until the dough is somewhat smooth, and neither wet or dry. (Note: You may need to add more/less water based on the consistency of the dough)

  • Step 4

    Roll the dough into a ball, wrap in a plastic wrap and refrigerate for about an hour

Balsamic Reduction

  • Step 1

    Heat balsamic vinegar and honey in a saucepan over medium heat.

  • Step 2

    As the mixture starts to boil, reduce heat to medium-low and let it simmer.

  • Step 3

    Stir continuously with a spoon/spatula, until the mixture starts to thicken enough to coat the spoon/spatula nicely (takes about 10-15 minutes).

  • Step 4

    Remove from heat and set aside to cool.

Galette

  • Step 1

    Preheat oven to 375F

  • Step 2

    Roll the dough on a flat surface.

  • Step 3

    Spread the ricotta mixture evenly in the center, leaving about an inch or more of dough on the sides (to fold). Sprinkle a pinch of paprika, black pepper, and salt.

  • Step 4

    Spread the sliced peaches on the mix, and roughly fold the dough on the edges.

Baking + Presentation

  • Step 1

    Bake for 35 to 40 minutes (until crust starts to turn crisp and brown).

  • Step 2

    Glaze with balsamic reduction on top, and sprinkle some fresh ricotta and black pepper (optional) before serving.