"'Tis the season to get peachy!"
Peach Ricotta Galette with Balsamic Glaze
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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.