A galette combines slightly past-prime peaches with fresh blackberries on a gently sweetened ricotta base flavored with brown sugar, orange zest and thyme. The ricotta bakes soft and creamy, capturing fruit juices as the slices slump. A short, flaky pastry is made with flour, butter, cream cheese, a little cream and cider vinegar, then chilled before rolling. Peaches are tossed with sugar, cornflour, orange juice and thyme, and blackberries are added. The galette is glazed and baked until fruit is tender and pastry golden, and served barely warm with vanilla ice cream.
That fading sweetness pairs beautifully with the first flush of wild blackberries, however, and this galette makes the most of that overlap: slices of peach and a handful of blackberries sit on a gently sweetened ricotta base that's flavoured with brown sugar, orange zest and a few sprigs of thyme. The ricotta bakes into something soft and creamy that catches those juices as the fruits slump. Peach, blackberry, ricotta and thyme galette This is best served when barely warm, with vanilla ice-cream.
To make the pastry, put the flour, salt and baking powder in a food processor and pulse a few times to combine and aerate. Add the cubed butter and pulse again until it is broken down into small pieces. Add the cream cheese and pulse until the mix looks like damp and unevenly sized crumbs. Add a tablespoon of the cream and the vinegar, then pulse until the mix just starts to come together into a dough
For the orange ricotta base 150g ricotta 30g light brown sugar Finely grated zest of 1 orange save the juice for the peaches 1 tsp thyme leaves, finely chopped tsp fine sea salt For the peaches 2 ripe peaches, halved, stoned and each half cut into 8 wedges 2 tbsp caster sugar 1 tbsp cornflour 2 tsp orange juice 2 tsp thyme leaves tsp fine sea salt 100g blackberries, halved if large
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