Peach and Thyme Galette
Golden puff pastry cradles whipped ricotta delicately sweetened with honey, topped with succulent peaches and fragrant thyme. Baked until crisp and caramelised, this elegant galette balances creamy, fruity and herbaceous notes, finished with a light sugar crust. Served warm for a refined yet comforting seasonal dessert experience.
Ingredients
320 g sheet puff pastry
250 g ricotta
2 Tbsp. runny honey
2 x 410g tin peach halves, drained
2 Tbsp. caster sugar, plus extra to sprinkle
1 Tbsp. cornflour
2 thyme sprigs, leaves picked
Method
Step 1 – Preheat oven to 220°C (200°C fan) mark 7. Unroll the pastry on to a baking sheet (leaving it on the baking parchment).
Step 2 – In a food processor, or in a medium bowl using a whisk, whizz/beat the ricotta and honey until smooth. Spread over the pastry, leaving a 3cm border. Slice each peach half into 5 wedges and arrange on top of the ricotta mixture.
Step 3 – In a small bowl, mix the sugar, cornflour and thyme. Sprinkle over the filling. Fold in the pastry border and sprinkle a little caster sugar over the border. Bake for 20min, or until the pastry is golden and crisp. Serve.
