Baked Peach and Ricotta Galette with Honey Drizzle
A rustic galette featuring juicy baked peaches layered on creamy ricotta with a honey glaze for a warm, inviting dessert. This french-inspired desserts ready in about 85 minutes layers all-purpose flour, diced cold unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups all-purpose flour
- 6 tbsp, diced cold unsalted butter
- 2 tbsp granulated sugar
- 3-4 tbsp cold water
- 3 medium, sliced 1/4-inch thick ripe peaches
- 1 cup ricotta cheese
- 1 tsp lemon zest
- 3 tbsp honey
- 1/2 tsp ground cinnamon
- 1, beaten for egg wash egg
Instructions
- Step 1: In a large bowl, combine 1 1/4 cups all-purpose flour and 2 tbsp granulated sugar. Using a pastry cutter or fingers, cut in 6 tbsp cold diced unsalted butter until mixture resembles coarse crumbs.
- Step 2: Gradually add 3-4 tbsp cold water, stirring until dough just comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
- Step 3: Preheat oven to 375°F. On a floured surface, roll dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
- Step 4: In a small bowl, mix 1 cup ricotta cheese with 1 tsp lemon zest and 1/2 tsp ground cinnamon until smooth. Spread ricotta mixture evenly over the dough, leaving a 2-inch border.
- Step 5: Arrange 3 medium sliced peaches over the ricotta layer. Fold dough edges over the peaches, pleating as needed.
- Step 6: Brush 1 beaten egg over the dough edges. Drizzle 3 tbsp honey over the peaches.
- Step 7: Bake for 35-40 minutes until crust is golden and peaches are tender. Let cool 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Peach and Ricotta Galette with Honey Drizzle take to make?
Total time is about 85 minutes (45 min prep + 40 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Peach and Ricotta Galette with Honey Drizzle?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Peach and Ricotta Galette with Honey Drizzle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Peach and Ricotta Galette with Honey Drizzle for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Peach and Ricotta Galette with Honey Drizzle?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
