Step-by-step method

At a glance

You're making a rustic galette with a tender ricotta dough (no mixer required!) and juicy apricots scented with rosemary. The dough needs 30 minutes to chill, then it's just a matter of rolling it out, piling on the fruit, and folding up the edges before baking—this is one of those beautifully imperfect desserts where rustic is exactly the point.

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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, then work it into a fine crumb using a stand mixer with a dough beater or with your fingers.

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150 gram
All-purpose wheat flour

75 gram
Unsalted Butter

1 gram
Salt
2/8

Add the ricotta and bring the dough together

Add the ricotta all 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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150 gram
Ricotta
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Let the dough rest

Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes so it firms up and rolls out more easily.

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Prepare the apricot filling

Cut the apricots into quarters. Toss them with sugar, cornstarch and finely chopped fresh (or dried) rosemary, plus a little lemon zest and vanilla seeds.

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300 gram
Apricot

20 gram
Light Cane Sugar

2 gram
Cornstarch

1 gram
Dried Rosemary

1 piece
Lemon

1 piece
Vanilla Bean
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Roll out the dough

Roll the rested dough out on lightly floured baking paper into a circle about 25–28 cm across. Transfer it straight onto the baking tray, paper and all.
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Arrange the filling and fold the edges

Sprinkle a little almond flour or breadcrumbs in the centre, pile the apricots on top, leaving a 4–5 cm border free. Fold the edges over the fruit one section at a time, pressing gently where they overlap.

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2 tablespoon
Almond Flour
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Brush with butter and decorate

Melt some butter and brush it over the edges of the galette. Optionally, sprinkle with sliced almonds.

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2 tablespoon
Unsalted Butter

30 gram
Sliced Almonds
8/8

Bake until golden

Bake in a preheated oven at 180°C for about 40 minutes, until the edges turn golden. Once baked, you can brush the edges with a little more butter for extra shine.

Apricot & Ricotta Galette with Rosemary

Name: Rustic Apricot & Ricotta Galette
Prep time: 31 min
Cook time: 40 min
Total time: 109 min
Yield: 2
Cuisine: French
Ingredients: 75 gram Unsalted Butter; 1 gram Dried Rosemary; 20 gram Light Cane Sugar; 2 tablespoon Almond Flour; 2 tablespoon Unsalted Butter; 30 gram Sliced Almonds; 1 piece Lemon; 2 gram Cornstarch; 1 piece Vanilla Bean; 300 gram Apricot; 150 gram All-purpose wheat flour; 1 gram Salt; 150 gram Ricotta

everydaybyyumsto

Prep 31 min Cook 40 min

Plus 30 min of resting (not counted in active time)

13 Ingredients

8 Steps

Medium Difficulty

About this recipe

A rustic galette where crisp, buttery pastry shatters under your fork to reveal juicy apricots infused with fresh rosemary 🍑 I make the dough with ricotta - it's tender, pliable and a dream to work with. Rosemary gives the apricots that sunny, faintly Provençal touch that turns an ordinary fruit tart into something worth stopping for. Perfect for a lazy weekend morning when you want something homemade without hours of baking. It doesn't need to be perfect — the more rustic, the prettier ✨

Vegetarian Desserts

Step-by-step method

At a glance

Work the butter into the flour

For this step

Add the ricotta and bring the dough together

For this step

Let the dough rest

Prepare the apricot filling

For this step

Roll out the dough

Arrange the filling and fold the edges

For this step

Brush with butter and decorate

For this step

Bake until golden

Apricot & Ricotta Galette with Rosemary

Ingredients — what you'll need

About this recipe

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