Honey-Roasted Peach and Ricotta Galette
A rustic galette featuring tender roasted peaches glazed with honey and a creamy ricotta filling inside a flaky buttery crust. This french-inspired desserts ready in about 85 minutes layers all-purpose flour, unsalted butter, cold and cubed, 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 280 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
- 8 tbsp unsalted butter, cold and cubed
- 2 tbsp granulated sugar
- 3-4 tbsp cold water
- 3 medium ripe peaches, sliced
- 3 tbsp honey
- 1 cup ricotta cheese
- 1 tsp lemon zest
- 1 egg, beaten
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- Step 1: In a large mixing bowl, combine 1 1/4 cups all-purpose flour, 2 tbsp granulated sugar, and 8 tbsp cold cubed unsalted butter. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Step 2: Gradually add 3 to 4 tbsp cold water, mixing gently until the dough starts to come together. Form the dough into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.
- Step 3: Preheat your oven to 400°F. Meanwhile, toss 3 sliced medium ripe peaches with 3 tbsp honey, 1/2 tsp ground cinnamon, and 1/2 tsp vanilla extract in a bowl, then set aside.
- Step 4: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a parchment-lined baking sheet.
- Step 5: In a small bowl, mix 1 cup ricotta cheese with 1 tsp lemon zest until smooth. Spread the ricotta evenly over the center of the dough, leaving a 2-inch border.
- Step 6: Arrange the honey-roasted peach slices over the ricotta. Fold the edges of the dough over the fruit, pleating as needed.
- Step 7: Brush the dough edges with 1 beaten egg. Bake for 35-40 minutes until the crust is golden and the peaches are bubbling. Let cool slightly before serving.
Frequently asked questions
How long does Honey-Roasted Peach and Ricotta Galette 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 Honey-Roasted Peach and Ricotta Galette?
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 Honey-Roasted Peach and Ricotta Galette?
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 Honey-Roasted Peach and Ricotta Galette 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 Honey-Roasted Peach and Ricotta Galette?
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.
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