Apricot season calls for this Apricot Ricotta Galette with honey drizzle! It’s not only easy to make, but it also tastes 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!
I love the summer season and all the fruits available. I like to call apricots, peaches’ little brothers. 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.
What is Galette?
A galette is a type of pastry that originated in France. It is a round, free-form pie or tart made with a simple, rustic crust that is typically folded over the filling. The crust is often made with butter and can be flaky or slightly crisp. Galettes can be sweet or savory, depending on the filling used.
Galette is a versatile dish that can be enjoyed as a dessert or as a main course. It is often served warm and can be accompanied by whipped cream, ice cream, or a dollop of crème fraîche, depending on the flavor profile.
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 a rustic, flaky crust.
How to make Apricot Ricotta Galette: step by step
In a bowl, combine cold butter cubes with flour, salt, and sugar. Using your hands work the butter into the flour till it resembles coarse sand. Then add the vinegar and ice water. Start mixing everything quickly till it starts to come together. This step is very important to work fast and not let the butter melt.
As soon as the dough comes together, shape it into a round disk, cover it with plastic wrap, and transfer it to the fridge or freezer.
While the dough is chilling, make the filling. Combine the ricotta, honey or sugar, and vanilla. Set aside. Then cut the apricots into moon-shaped slices.
Once the dough has chilled roll it into a thin round shape disk about 1/4 inch (5cm) thick. Poke holes into the dough with a fork so it doesn’t puff up when baking. Brush it with an egg white, then spread the ricotta, leaving about an inch (2.5cm), arrange the apricot slices, and fold the edges.
Brush the edges with egg wash or milk, sprinkle some coarse sugar, drizzle honey over the peaches, and bake on the middle rack till golden brown. Serve impatiently with more honey drizzled on top, or you can even add a scoop of vanilla ice cream on top! Yum!
I really like to use honey as a sweetener, especially in this recipe. It pairs 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.
Additions & substitutions
Galettes have so many variations! You can substitute the apricots with pretty much any fruit you like (e.g., peaches, strawberries, apples). Adding some types of herbs or spices to the dough is also possible.
Storage & reheating
You can store the apricot galette at room temperature for up to a day. Although, is best to be eaten within a few hours of baking. You can freeze the dough for up to three months.
Is galette crust the same as pie dough?
Yes. Galette crust is made with pie dough. It originates in Norman times when it was known as a gale, the term refers to a ‘flat cake’.
How do you make a galette not soggy?
Brushing the crust with egg whites before adding the filling will prevent the galette from becoming soggy.
Is galette dough the same as puff pastry?
Galette dough is similar to puff pastry. The difference is the technique used to make each.
Can I make galette dough in advance?
Yes, you can make galette dough in advance and keep it frozen for 1-3 months.
PLUM UPSIDE-DOWN CAKE – This easy plum upside-down cake is not only quick to make, but also super delicious! When plum season comes around, this is one of the recipes you need to save and make.
THE BEST CHERRY CLAFOUTIS – This custard type of dessert is another super 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 it.
BLUEBERRY YOGURT CAKE – Simple and so delicious, this Blueberry Yogurt Cake is quick and easy to make. It’s perfect with a morning cup of coffee or tea, an afternoon snack, or just because a cake is always a good idea.
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Easy Apricot Ricotta Galette with Honey drizzle
- Rolling Pin
- Parchment Paper
- 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
- Egg white from one egg
- 200 g Ricotta cheese
- 2 tbsp Honey or sugar
- 1 t Vanilla extract
- 250 g Apricots
- Honey drizzle on top
- Use the rest of the egg you used for brushing the dough surface or you can brush with milk.
- Cut the cold 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.
- Brush the surface with egg white. 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 brush the folded edges with the rest of the egg or 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!