Nectarine-Rosemary Galette With Ricotta And Honey Recipe

Name: Nectarine-Rosemary Galette With Ricotta And Honey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour plus more for dusting; 1 tablespoon sugar; 1/2 teaspoon salt; 1 stick unsalted butter cold, cut into small pieces; 1 large egg plus 1 egg for brushing; 1 teaspoon fresh lemon juice; 3 nectarines ripe, or peaches, about 1 1/4 pounds, pitted and cut into 1/4- to 1/2-inch wedges; 2 tablespoons honey plus more for serving; 1 tablespoon all-purpose flour; 1/2 teaspoon pure vanilla extract; 1/2 teaspoon fresh rosemary roughly chopped; 1 tablespoon unsalted butter cold, cut into small pieces; ricotta cheese Fresh, for serving

Servings: persons

1 1/2 cups all-purpose flour plus more for dusting
1 tablespoon sugar
1/2 teaspoon salt
1 stick unsalted butter cold, cut into small pieces
1 large egg plus 1 egg for brushing
1 teaspoon fresh lemon juice
3 nectarines ripe, or peaches, about 1 1/4 pounds, pitted and cut into 1/4- to 1/2-inch wedges
2 tablespoons honey plus more for serving
1 tablespoon all-purpose flour
1/2 teaspoon pure vanilla extract
1/2 teaspoon fresh rosemary roughly chopped
1 tablespoon unsalted butter cold, cut into small pieces
ricotta cheese Fresh, for serving

1
Make the crust: Pulse the flour, sugar and salt in a food processor. Add half of the butter and pulse until the mixture looks like coarse meal. Add the remaining butter and pulse into pea-size pieces. Add 1 egg, the lemon juice and 3 tablespoons ice water and pulse until the dough clumps together but has not yet formed a ball. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
2
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet and refrigerate, 10 minutes.
3
Meanwhile, make the filling: Toss the nectarines with the honey, flour, vanilla and rosemary in a large bowl. Spoon the nectarine mixture onto the dough, leaving about a 3-inch border. Fold the edge of the dough over the fruit by about 2 inches, pleating as needed. Lightly beat the remaining egg with 1 teaspoon water. Brush the dough with the egg wash. Refrigerate until firm, about 20 minutes.
4
Scatter the butter over the fruit. Bake until the crust is golden brown and the filling is bubbling, 40 to 45 minutes. Let cool on the baking sheet. Serve with ricotta and honey.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour plus more for dusting, 1 tablespoon sugar, 1/2 teaspoon salt, 1 stick unsalted butter cold, cut into small pieces, and more.

Yes, Nectarine-Rosemary Galette With Ricotta And Honey falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Nectarine-Rosemary Galette With Ricotta And Honey

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