Apricot & Rosemary Galette with Ricotta Pastry

Step-by-step method

At a glance

You're making a rustic galette with a tender ricotta pastry that comes together quickly and easily — the dough just needs 30 minutes to chill before rolling. The most important thing to watch is the filling: toss juicy apricots with sugar, cornstarch, and rosemary, then pile them onto your dough circle and fold the edges over for that effortlessly imperfect look. It bakes in 40 minutes until the pastry turns golden and crispy, delivering that satisfying shatter when your fork cuts through.

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Cut 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 the paddle attachment or your fingertips.

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150 gram
All-purpose wheat flour

75 gram
Unsalted Butter

1 gram
Salt
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Add the ricotta and bring together

Add the ricotta all at once, mix briefly in the machine, then finish bringing it together by hand until you have 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 for at least 30 minutes so it firms up and rolls out more easily.

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Make the apricot filling

Cut the apricots into quarters. Toss them with sugar, cornstarch and finely chopped fresh or dried rosemary.

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300 gram
Apricot

20 gram
Light Cane Sugar

2 gram
Cornstarch

1 gram
Dried Rosemary
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Roll out the dough

Roll the rested dough out on lightly floured parchment paper into a circle about 25–28 cm across. Transfer it to a baking sheet along with the paper.
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Add 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 bit by bit, pressing gently where the pastry overlaps.

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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
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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.

Apricot & Rosemary Galette with Ricotta Pastry

Name: Rustic Apricot & Rosemary Galette
Prep time: 24 min
Cook time: 40 min
Total time: 99 min
Yield: 2
Cuisine: French
Ingredients: 2 tablespoon Almond Flour; 20 gram Light Cane Sugar; 150 gram All-purpose wheat flour; 2 gram Cornstarch; 1 gram Dried Rosemary; 2 tablespoon Unsalted Butter; 75 gram Unsalted Butter; 1 gram Salt; 150 gram Ricotta; 30 gram Sliced Almonds; 300 gram Apricot

everydaybyyumsto

Prep 24 min Cook 40 min

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

11 Ingredients

8 Steps

Medium Difficulty

About this recipe

A rustic galette where crisp, buttery pastry shatters under your fork to reveal juicy apricots scented with fresh rosemary 🍑 I make the dough with ricotta - it's soft, tender and a dream to work with. Rosemary gives the apricots that summery, faintly Provençal note that turns an everyday 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 it looks, the better ✨

Vegetarian Desserts

Step-by-step method

At a glance

Cut the butter into the flour

For this step

Add the ricotta and bring together

For this step

Let the dough rest

Make the apricot filling

For this step

Roll out the dough

Add the filling and fold the edges

For this step

Brush with butter and decorate

For this step

Bake until golden

Apricot & Rosemary Galette with Ricotta Pastry

Ingredients — what you'll need

About this recipe

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