< Print

Rustic Peach Galette with Ricotta Cream and a Hint of Cardamom

Rustic Peach Galette.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rustic peach galette with creamy ricotta, a touch of vanilla and lemon zest, and just enough cardamom to make you wonder—what is that? Built on a buttery, flaky crust and finished with a sugared edge, this simple dessert is anything but ordinary.

Ingredients

Units Scale

Crust

  • 1 disk all-butter pie dough, chilled (homemade or store-bought, see note #1)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon water (for egg wash)
  • 1 tablespoon coarse sugar (for crust topping)

Ricotta Layer

  • 1/2 cup whole-milk ricotta
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • Pinch of kosher salt

Peach Filling

  • 5–6 ripe peaches, pitted and thickly sliced (about 5 cups)
  • 2 tablespoons tapioca starch
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon ground cardamom
  • Pinch of ground nutmeg

Instructions

  1. Using pitted peaches, cut them into thick wedges (you should have about 5 cups total). Need help removing the pits from the peaches? See the step-by-step photos in the blog post.
  2. Preheat oven to 400°F.
  3. In a small bowl, stir together the ricotta, sugar, vanilla, lemon zest, and salt until smooth.
    In a second small bowl, mix the granulated sugar, cardamom, and nutmeg.
    In a third small bowl, beat the egg with the tablespoon of water to make an egg wash. Set all three aside.
  4. In a large bowl, toss the peach slices with tapioca starch until evenly coated.
  5. On a sheet of parchment paper, roll the pie dough into a 12-13-inch circle. (See note #2.) Transfer the parchment and dough together to a baking sheet.
  6. Spread the ricotta mixture in a thin layer over the chilled dough, leaving a 2-inch border around the edges.
  7. Arrange the peach slices over the ricotta in a circular pattern or mound. Sprinkle the cardamom sugar evenly over the peaches.
  8. Fold the outer edges of the dough up and over the filling, pleating as you go.
  9. Brush the crust with the beaten egg mixture and sprinkle with coarse sugar.
  10. Bake for 40–45 minutes, or until the crust is golden and the filling is bubbling.
  11. Let cool for at least 15–20 minutes before slicing—the juices will settle, and the crust will hold better. Serve warm or at room temperature.

Equipment

Notes

  1. For best results, I recommend my All-Butter Pie Dough recipe. It’s easy to make and creates the perfect flaky base.
  2. If you prefer to roll out your dough on a lightly floured surface, that works perfectly. I like to roll mine directly on parchment paper—it makes transferring the galette to the baking sheet easy and keeps cleanup quick and painless.

Find it online: https://foodienoise.com/rustic-peach-galette/