Ricotta Peach Galette with Maple Balsamic Glaze

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Ingredients
  

Galette Crust

  • 3/4 c. unbleached all-purpose flour
  • 1/2 c. oat flour
  • 1/2 c. wheat flour
  • 2 tsp. sugar
  • 1/2 tsp. sea salt
  • 3/4 c. 1 1/2 sticks unsalted butter, cold
  • 1/2 c. water cold

Filling

  • 1 c. ricotta
  • 1/4 c. pure maple syrup
  • 4 ripe peaches sliced
  • 1 egg whisked
  • Brown Sugar for sprinkling

Instructions
 

Make galette dough.

  • Whisk together flours, sugar, and salt. If you don’t have oat flour on hand, finely grind rolled oats in food processor.
  • Using a pastry blender, cut butter into flour until it is edamame-sized. (You may be tempted to cut the butter into smaller pieces, however, as you add the water and continue to work the dough, the size of the butter will decrease.)
  • Add in the cold water. Use a pastry fork and work dough until it comes together. Gently knead with hands to incorporate any loose pieces. Do not overwork dough.
  • Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least an hour.

Make the Glaze

  • Meanwhile, make glaze. Add balsamic and maple syrup to a sauce pan. Bring to a boil. Reduce to a simmer until mixture has reduced in half. Remove from stove and allow to cool. Mixture will thicken.
  • Preheat oven to 375°. Line a baking sheet with parchment paper; set aside. Stir ricotta and maple syrup together. Set aside.
  • Roll out dough. Spread ricotta mixture around center of dough leaving a 1.5-inch clearing space around edges. Place sliced peaches on top. Fold crust over peaches. Brush crust with egg. Sprinkle with brown sugar.
  • Bake for 35 to 40 minutes. Serve warm or cool. Pour maple balsamic glaze on top just before serving. Best served same day.

Notes

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