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Cooking
Apricot Galette with Ricotta Pastry and Rosemary
· 2 servings
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.
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.
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.
Prepare the apricot filling
Cut the apricots into quarters. Mix them with sugar, cornstarch and finely chopped fresh or dried rosemary, plus a little lemon zest and vanilla seeds.
Roll out the dough
Roll out the rested dough on lightly floured baking paper into a circle about 25–28 cm in diameter. Transfer it, paper and all, straight onto a baking tray.
Arrange the filling and fold the edges
Sprinkle a little almond flour or breadcrumbs in the centre, pile the apricots on top, leaving a free border of 4–5 cm. Fold the edges over the fruit one section at a time, pressing gently where they overlap.
Brush with butter and decorate
Melt some butter and brush it over the edges of the galette. Optionally sprinkle with sliced almonds.
Bake until golden
Bake in a preheated oven at 180 °C for about 40 minutes, until the edges are golden. Once baked, you can brush the edges with a little more butter for extra shine.