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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

4.50
AuthorMilena M
This Apricot Ricotta Galette with honey drizzle is 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.
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Prep Time15 minutes
Cook Time15 minutes
Chilling 15 minutes
Servings1 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

  • 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

Egg wash

  • Use the rest of the egg you used for brushing the dough surface , or you can brush with milk.

Instructions

  1. Cut the cold butter into small cubes and put it in the frizzer for 5 min.
  2. In a bowl sift the flour, add the salt, and sugar. Mix. Add the cubed cold butter.
  3. Using your hands work the butter into the flour till it rasemble a coarse sand(see photos)
  4. 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.
  5. In a bowl combine the ricotta cheese with honey or sugar, and vanilla. Set aside.
  6. Slice the apricots.
  7. Preheat the oven to 350F(180C)
  8. 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.
  9. 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!