Apricot & Ricotta Galette with Rosemary
·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.
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.
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.
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.
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.
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.
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 turn golden. Once baked, you can brush the edges with a little more butter for extra shine.