1 1/2 cups all-purpose flour, plus more for dusting
Fresh ricotta cheese, for serving
1/2 teaspoon roughly chopped fresh rosemary
2 tablespoons honey, plus more for serving
1 teaspoon fresh lemon juice
3 ripe nectarines or peaches (about 1 1/4 pounds), pitted and cut into 1/4- to 1/2-inch wedges
1/2 teaspoon salt
1 tablespoon sugar
1 stick cold unsalted butter, cut into small pieces
1 tablespoon cold unsalted butter, cut into small pieces
1/2 teaspoon pure vanilla extract
1Make the crust: Pulse the flour, sugar and salt in a food processor.
2Add half of the butter and pulse until the mixture looks like coarse meal.
3Add the remaining butter and pulse into pea-size pieces.
4Add 1 egg, the lemon juice and 3 tablespoons ice water and pulse until the dough clumps together but has not yet formed a ball. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
5Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
6Roll out the dough into a 12-inch round on a lightly floured surface.
7Transfer the dough to the prepared baking sheet and refrigerate, 10 minutes.
8Meanwhile, make the filling: Toss the nectarines with the honey, flour, vanilla and rosemary in a large bowl. Spoon the nectarine mixture onto the dough, leaving about a 3-inch border. Fold the edge of the dough over the fruit by about 2 inches, pleating as needed. Lightly beat the remaining egg with 1 teaspoon water.
9Brush the dough with the egg wash. Refrigerate until firm, about 20 minutes.
10Scatter the butter over the fruit.
11Bake until the crust is golden brown and the filling is bubbling, 40 to 45 minutes.
Due to COVID19, we are only taking online orders. We are delivering biweekly and scheduling pick-up daily on beauty products and some meat products. If you’d like bulk meat, call us and we will deliver!