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