bohemianwanderer – This peach and blackberry galette combines a crisp homemade pastry with a creamy ricotta base and fresh fruit topping. It serves 6 to 8 people and requires about 15 minutes of prep, one hour of chilling, and 1 hour 20 minutes of cooking. The rustic edges of the galette add to its charm, making it a perfect dessert for any occasion.
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To start, prepare the pastry. Combine 185 grams of plain flour, ¼ teaspoon of fine sea salt, and ⅛ teaspoon of baking powder in a food processor. Pulse a few times to mix and aerate the flour. Add 120 grams of cold, cubed unsalted butter and pulse until the butter breaks down into small pieces.
Next, add 85 grams of cream cheese and pulse again until the mixture looks like damp crumbs of uneven size. Add 1 to 2 tablespoons of double cream and 2 teaspoons of cider vinegar. Pulse just until the dough begins to come together. If it feels too dry, add the second tablespoon of cream. Tip the dough onto a lightly floured surface. Gather it into one piece, then flatten it into a disc. Wrap it loosely in clingfilm and refrigerate for at least one hour or up to two days.
While the dough chills, prepare the ricotta base. In a small bowl, mix 150 grams of ricotta, 30 grams of light brown sugar, the finely grated zest of one orange, 1 teaspoon of finely chopped thyme leaves, and ⅛ teaspoon of fine sea salt. Set this mixture aside.
In a separate bowl, prepare the fruit topping by combining 2 ripe peaches (halved, stoned, and cut into wedges), 2 tablespoons of caster sugar, 1 tablespoon of cornflour, 2 teaspoons of orange juice, 2 teaspoons of thyme leaves, and ⅛ teaspoon of fine sea salt. Toss gently to coat the fruit evenly, then add 100 grams of blackberries and toss again.
Assembling and Baking the Peach and Blackberry Galette
Preheat your oven to 210°C (190°C fan)/410°F/gas mark 6½. Then, remove the pastry from the fridge and place it on a large sheet of baking paper. Next, roll it out evenly into a circle about 36 to 38 centimeters in diameter and roughly 2 millimeters thick. Don’t worry if the edges are uneven; in fact, this adds a rustic touch to the galette. After that, carefully transfer the rolled pastry, along with the baking paper, onto a large baking tray.
Now, spread the ricotta mixture evenly over the pastry, leaving a 4 to 5-centimeter border around the edges. Then, add the peach and blackberry fruit mixture on top of the ricotta, spreading it gently and evenly. Finally, fold the border of the pastry up and over the fruit, roughly pleating it as you go. Be sure to leave the center exposed to showcase the fruit.
Brush the folded pastry edges with a lightly beaten small egg. Sprinkle 1 tablespoon of demerara sugar over the egg wash for a sweet, crunchy finish. Bake the galette in the preheated oven for 40 to 45 minutes. Look for a golden brown crust and bubbling fruit to know it’s ready.
Once baked, allow the galette to cool slightly before serving. This dessert pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. This peach and blackberry ricotta galette offers a perfect balance of flaky pastry, creamy filling, and fresh fruit. It’s a delightful treat to share with family and friends any time of year.
