Whole wheat & ricotta peach galette


Processed with VSCO with hb2 presetThis summer is so sunny and warm, I can only count 2-3 days of rain. That’s maybe the reason that peaches have been great and at a very low price. You may imagine the rest, I end up getting a basket of peaches every time I go to the farmers market.

Beyond being perfect to eat freshly picked, or in smoothies, they’re perfect for baking too. I prepared a peach galette with whole wheat crust and ricotta filling to celebrate summer blossom. It is wonderful the date it is baked and even better the day after. I use maple syrup to sweeten it. It gives a very nice caramel taste and is healthier too, but if you wish you may use brown sugar instead.

Time : 1 hour and 30 min

Serves : 8 persons



  • 3/4 cup all purpose flour
  • 1/2 cup oat flour (you may grind some oats in case you do not have oatmeal flour)
  • 1/2 cup whole wheat flour
  • 2 tsp brown sugar
  • 1/2 tsp salt
  • 130 g unsalted butter cold
  • 2 tbs water cold (if needed)


  • 1 cup ricotta
  • 4 -6 tbs maple syrup
  • 4 ripe medium peaches
  • Sesame seeds for sprinkling

Note : 1 cup – a standard cup of 240 ml


  1. Mix the flours, sugar and salt.
  2. Cut the butter in small pieces and incorporate it in the flour, until you form a crumble pea sized.
  3. Add water slowly and work the dough until it comes together.
  4. Shape the dough into a disc and let chill in the fridge for 30 min to 1 hour.
  5. Preheat oven at 180 degrees Celsius.
  6. Slice peaches.
  7. Mix ricotta with maple.
  8. On a well floured surface roll dough into a circle, about 1/2 cm thick.
  9. Put the dough on a tin with baking paper.
  10. Spread ricotta mixture around center of dough leaving some space around edges.
  11. Place sliced peaches on top.
  12. Fold crust over and sprinkle with sesame seeds.
  13. Bake for 30-35 min.
  14. Serve warm from the oven or let it cool and put it in the fridge and enjoy few hours later.

Processed with VSCO with hb2 preset

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