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Easy Apricot Ricotta Galette with Honey drizzle

By Milena M Leave a Comment

Apricot season calls for this Apricot Ricotta Galette with honey drizzle! It’s not only easy to make but also is taste like Summer. Made with a delicate crust, creamy ricotta, delicious apricots, and a drizzle of honey. Not overly sweet, just the way I like it, but so flavorful! If you want to feel extra summery, top it off with a scoop of vanilla ice cream and devour!

Apricot Ricotta Galette on a plate and a slice cut out. Small plate with the cut out slice and a fork next to the galette. Baking paper under the plate. Fresh peaches scattered around. Small glass ramekin with honey and honey spoon. this recipe

I love the summer season and all the fruits available. I like to call apricots, the peaches’ little brother. They are similar to one another, but they have their own flavor and character. And although I love eating them just the way they are, I also like to incorporate them into different baking and cooking recipes. And to make things as easy as possible I created this Apricot Ricotta galette, which is super easy and quick to make.

Tips for making the perfect galette.

  • What makes the crust so good and flaky is the addition of vinegar. Definitely don’t skip this step, it makes a big difference in the texture of the crust.
  • Make sure the butter and water are very cold. This will also affect the texture of the crust.
  • Try to mix the ingredients quickly so the butter doesn’t become soft.
  • It’s ok if you have bigger chunks of butter, this creates the rustic flaky crust.
  • A glass bowl with a flour and cubed butter. A bowl with fresh apricots. Another bowl with ricotta and a spatula. Pink napkin next to the glass bowl.
  • A hand inside of a glass bowl showing the texture of a crumbly dough. A bowl with fresh apricots. Another bowl with ricotta and a spatula. Pink napkin next to the glass bowl.
  • Flatten round dough at the center. A measuring spoon next to it. Small white bowl with water on the side. Bigger bowl with ricotta and a spatula on the upper right side. Another bowl with whole fresh apricots on the upper left side. Apricots scattered around. A pink napkin on the bottom left corner.
  • Two hand slicing an apricot on a wooden cutting board. Apricots scattered around, some whole, some halved and some apricot pits. A bowl on the upper left side with whole apricots in it. A bowl on the upper right side with a white cream in it.
  • A hand holding a fork and making holes into a rolled dough circle. Three bowls on the upper right side, one filled with sliced apricots, another filled with whole apricots, and third with white cream. Wooden cutting board on the upper left side with apricot pits on it. Half of an apricot next to the cutting board.
  • A round dough rolled thin with white cream on top. Rolling pin on the side. Cutting board on the upper left corner with apricot pits on it. A bowl with sliced apricots and another bowl with fresh whole apricots. Apricots scattered around the dough.
  • A hand arranging sliced apricots on a round dough and white cream under the apricots. Rolling pin on the side. Cutting board above the dough with apricots and apricot pits on it. A bowl on the upper right corner with apricots in it and one outside the bowl.
  • Galette filled with ricotta and apricots ready to bake. Rolling pin on the side. Apricots scattered around. Cutting board with apricot pits on it.

I really like to use honey as a sweetener, especially in this recipe. It pares perfectly with the apricots. The creamy ricotta adds another level of flavor and creaminess. So overall you need just a few ingredients and you can make this so simple but delicious Apricot Ricotta Galette.

If you like this recipe I can also suggest:

THE BEST CHERRY CLAFOUTIS – This custard type of dessert is another supper easy recipe that I love. And what’s really nice about it is that you can eat it cold. perfect for summer! I highly recommend.

HIBISCUS PANNA COTTA – Creamy, light, and slightly tart, you need to try it! It’s again very easy to make and just perfect!

If you would like to connect or have any questions you can leave a comment below. You can also find me on Instagram, Facebook, or Pinterest.

Happy baking!

Apricot Ricotta Galette on a plate and a slice cut out. Small plate with the cut out slice and a fork. Baking paper under the plate. Fresh peaches scattered around
Apricot Ricotta Galette on a plate and a slice cut out. Small plate with the cut out slice and a fork next to the galette. Baking paper under the plate. Fresh peaches scattered around. Small glass ramekin with honey and honey spoon.

Easy Apricot Ricotta Galette with Honey drizzle

Milena M
Perfect summer recipe! Easy, quick, and so tasty.
5
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Chilling 15 mins
Course Dessert
Cuisine International
Servings 1 9″(23cm) Galette

Equipment

  • Rolling Pin
  • Parchment Paper

Ingredients
  

Dough

  • 180 g AP Flour
  • 1/4 t Salt
  • 30 g Sugar 2 tbsp
  • 100 g Cold Butter
  • 1/2 tbsp Apple Cider Vinegar
  • 1-1.5 tbsp Ice Water

Filling

  • 200 g Ricotta Cheese
  • 2 tbsp Honey or Sugar
  • 1 t Vanilla Extract
  • 250 g Apricots
  • Honey drizzle on top

Instructions
 

  • Cut the butter into small cubes and put it in the frizzer for 5 min.
  • In a bowl sift the flour, add the salt, and sugar. Mix. Add the cubed cold butter.
  • Using your hands work the butter into the flour till it rasemble a coarse sand(see photos)
  • Then add the vinegar and 1 tbsp of the Ice water. Start mixing everything quickly till it starts to come together. At this point, you can dump the mixture onto the table. You might need to add a bit more water if it's too crumbly. As soon as it comes together, form a round flat disk-like shape about 1"(2.5cm) thick. Wrap it in plastic film and transfer to the fridge or freezer while you prepare the filling.
  • In a bowl combine the ricotta cheese with honey or sugar, and vanilla. Set aside.
  • Slice the apricots.
  • Preheat the oven to 350F(180C)
  • After the dough has chilled move it to a floured surface. Using a rolling pin roll the dough into about 1/4"(5cm) thickness, trying to keep a round shape. Then transfer to a parchment paper-lined baking tray.
  • Spread the ricotta mixture on top leaving about an inch(2.5cm) from the edge. Then arrange the sliced apricots. Fold the edges.
    At this point you can transfer the galette to the fridge for about 10min before it goes in the oven.
    Before baking you can brush the folded edges with a bit of milk and sprinkle more sugar on top. Drizzle honey on top of the apricots. Transfer to the oven and bake for 15-20min., depending on your oven (start checking after 12min).
    When ready, transfer to a plate, drizzle more honey on top, and add vanilla ice cream if you'd like. Enjoy.
Keyword apricots, galette, honey, ricotta
Tried this recipe?Mention @crumblesofhealth or tag #crumblesofhealth
Apricot ricotta galette on a plate with a slice cut out. Small plate in front of the galette with the cut out slice. Fork with a piece of the galette on the plate. Wrinkled baking paper under the galette with fresh peaches scattered around. Small glass ramekin with honey and honey spoon.
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Filed Under: All Recipes, Desserts, Pies & Tarts Tagged With: apricot, apricot ricotta galette, galette, honey, ricotta

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