This stunning galette makes the perfect summer dessert or brunch item. Experiment with nectarines or peaches for variety! Serve in slices with or without an extra honey drizzle.
Apricot + Honey Ricotta Galette
10 medium sized fresh apricots, pitted and quartered
1 cup (250g) fresh ricotta cheese
2 tbsp honey
Pinch of salt
1/2 recipe for Classic Red Spring Pastry Dough
1 egg
1 tbsp granulated sugar
Yields: 1 large (approximately 9 inches) galette
To prepare the filling, combine the ricotta, honey and salt in a bowl. Rinse and slice apricots into quarters and pat them dry, to reduce extra moisture.
Preheat the oven to 375 degrees, and line a baking sheet with parchment paper. Remove the pastry dough from the fridge. Lightly flour your rolling pin and roll the pastry dough out to a 12-inch circle, approximately 1/8-1/4" thick.
Gently place on the prepared baking sheet and spread the honey ricotta mixture on top, leaving 3 inches from the edge. Arrange the apricot slices on top in a circular pattern and fold edges of dough over the filling, tucking and overlapping as needed. Place the unbaked galette into the refrigerator to chill for 30 minutes, the colder the better!
To create an egg wash, lightly whip an egg and a splash of water with a fork. When ready to bake, brush the dough edges with egg wash. Generously sprinkle the galette with granulated sugar and bake for 35-45 minutes until the crust is a deep golden brown. Serve warm or at room temperature. Top with an extra drizzle of honey if desired.
For locals, you can purchase our Classic Pastry Dough ready to use here.
