At a glance
You're making a rustic apricot galette with a tender ricotta pastry that comes together easily — the main thing to remember is not overworking the dough and giving it time to chill. The filling gets its magic from fresh rosemary and a touch of lemon, while the pastry's crumbly, buttery edges get folded casually around the fruit (imperfection is part of the charm). Forty minutes in the oven and you've got a beautiful, homemade weekend treat.
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Work the butter into the flour
Cut cold butter straight from the fridge (not frozen) into small cubes. Mix the flour with a pinch of salt, add the butter, and work it into fine crumbs using a stand mixer with a dough beater or your fingers.
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Add the ricotta and bring the dough together
Add all the ricotta at once, mix briefly in the stand mixer, then knead by hand until you get a smooth, even dough. Don't overwork it.
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Let the dough rest
Wrap the dough in plastic wrap and chill it in the fridge for at least 30 minutes so it firms up and is easier to roll out.
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