Set the Net

Recipes and snapshots of life in Bristol Bay, AK

Fresh Peach Ricotta Galette

July seems to scream peaches to me. Peaches and cherries and nectarines, plums and pitted fruits in general, but oh the peaches! There is something seductive about a ripe peach and something powerful about making a pastry.  It strikes me although pastry is prized for being delicate and flaky it takes strong arms to cut the chilled butter into sifted flour and those same arms to roll out chilled dough. Power is not always in sheer strength, but in deft hands the same needed to work a dough, filling and folding to create magic. For me power is in the process, capable hands, creating and sharing; feeding not just the body but the soul as well.

fresh peach ricotta galettes

Creating one for family and one to share, it seems you can never have too much pie!

To make a single galette:

Pastry Dough, easily doubled:
1 1/4 cups all-purpose flour
1/2 teaspoon table salt
1 1/2 teaspoons granulated sugar
Zest of half a lemon
8 tablespoons chilled unsalted butter, chunked
1/4 cup ricotta (plain yogurt or even sour cream could stand in)
3 to 5 tablespoons cold water

four ripe peaches, pealed and sliced
2 tablespoons granulated sugar
2 tablespoons corn starch
juice from half a lemon
pinch of salt

Glaze for Pastry:
1 egg white
1 teaspoon water

To assemble your pastry crust use a large bowl, and mix together the flour, sugar, salt, and lemon zest. Cut in the chilled butter with a pastry cutter or by using your fingers to blend until the largest pieces are no bigger than a pea, blend in ricotta with a rubber spatula and lastly sprinkle in the water until moist. Form the dough into a disc by working and kneading it together with your hands until it is roughly gathered up. Wrap your disc in plastic wrap and chill for at least one hour, if you are the plan ahead type or like me are easily sidetracked, the dough will keep up to two days in fridge.

When you are ready to assemble the galette, heat your oven to 400 degrees. Make up your filling by placing the peach slices into a large bowl and sprinkle first with sugar, then salt and finally the corn starch, squeeze your lemon juice over top and carefully turn the slices till all the pieces are coated. The magic with the corn starch is that it will almost melt everything when wet so coating the pieces is quite easily accomplished.

Roll out your dough about 12-14 inches wide in all directions and transfer the pastry to a parchment paper lined cookie sheet. I think this is most easily done by loosely folding the dough for transfer then unfolding once on the cookie sheet. Line your peach filling slices up in the center as carefully or haphazard as you wish leaving about 2-3 inches of border around the edges where you will fold up the pastry over the filling, pleating the dough to get a snug fit. Before baking whisk your egg white and water until frothy then brush over the dough to achieve a shiny golden finish in baking.

Bake 30-35 minutes until golden brown, turning your pan halfway through if baking two at once. Allow to rest for 5 minutes on the cookie sheet out of the oven before serving. Some juice eeking out of the crust is bound to happen so don’t fret the sticky caramelized goodness it makes, embrace it and serve with ice cream if that’s your fancy.

Fresh Peach Ricotta Galette

Pastry recipe adaptation and inspiration came from this scrumptious Smitten Kitchen post.

One thought on “Fresh Peach Ricotta Galette

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