Nectarine-Rosemary Galette with Ricotta and Honey

Nectarine-Rosemary Galette with Ricotta and Honey 1





40 (min)


130 (min)


170 (min)


side dish



  • 1 large egg, plus 1 egg for brushing
  • 1 tablespoon all-purpose flour
  • 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.
  • 12Let cool on the baking sheet.
  • 13Serve with ricotta and honey.
  • 14Photograph by Con Poulos