Peach galette with ricotta and honey topping

Ingredients:

Shortcrust pastry

• 1.5 cups premium flour + extra for work
• 1 tbsp. sugar
• 0.5 tsp salt
• 110 g chilled unsalted butter, cut into small pieces
• 1 large egg + 1 egg for brushing the crust
• 1 teaspoon freshly squeezed lemon juice

Filling

• 3 ripe peach or nectarines (about 0.6 kg), pitted and cut into 0.5 - 1 cm thick slices.
• 2 tbsp honey + extra for serving
• 1 tbsp flour
• 0.5 tsp vanilla extract
• 0.5 tsp coarsely chopped fresh rosemary
• 1 tablespoon chilled unsalted butter, cut into small pieces
• Fresh ricotta for serving

Preparation:

1. Knead the doughIn a food processor, combine the flour, sugar, and salt. Add half the butter and pulse until the mixture resembles coarse meal. Add the remaining butter and cut into pea-sized pieces. Add 1 egg, lemon juice, and 3 tablespoons ice water and pulse on high until the dough begins to thicken but has not yet come together. Place it on a piece of plastic wrap, shape it into a disk, and wrap it. Refrigerate until the dough has set, at least 1 hour or overnight.
2. Preheat the oven to 200°C and line a baking sheet with parchment paper. On a lightly floured work surface, roll the dough into a 30cm diameter circle. Transfer the dough to the prepared baking sheet and refrigerate for 10 minutes.
3. Prepare the fillingMeanwhile, in a large bowl, combine the peaches with the honey, flour, vanilla, and rosemary. Spoon the fruit mixture onto the dough, leaving a 3-inch border. Fold the edges of the dough over the filling by about 2 inches, pleating as needed. Lightly beat the remaining egg with 1 teaspoon of water. Brush the dough with the egg mixture. Refrigerate for about 20 minutes to allow the dough to set and hold its shape during baking.
4. Scatter pats of butter over the fruit. Bake until the crust is golden brown and the filling is bubbly, 40-45 minutes. Let cool on the baking sheet. Serve the galette with ricotta and honey.