Nectarine-Rosemary Galette With Ricotta and Honey. Listening To Daydream Frenzy.


Newsflash…Rosemary and Ricotta are totally dessert worthy. These two ingredients add sophistication to a simple and rustic nectarine galette. A little honey and vanilla add subtle sweetness.

Nectarine-Rosemary Galette With Ricotta and Honey


1 1/2 cups flour, plus more for dusting
1 tablespoon sugar
1/2 teaspoon salt
4 oz cold unsalted butter, cut into small pieces
1 large egg, plus 1 egg for brushing
1 teaspoon fresh lemon juice
3 ripe nectarines or peaches (about 1 1/4 pounds), pitted and cut into 1/2-inch wedges
2 tablespoons honey, plus more for serving
1 tablespoon flour
1/2 teaspoon pure vanilla extract
1/2 teaspoon roughly chopped fresh rosemary
1 tablespoon cold unsalted butter, cut into small pieces
Fresh ricotta cheese, for serving


1. To make the crust, pulse the flour, sugar and salt in a food processor. Add half of the butter and pulse until the mixture resembles coarse meal. Add the remaining butter and pulse into pea sized pieces. Add 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 dough out onto a piece of plastic wrap then press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.

2. Preheat the oven to 400℉. Line a baking sheet with parchment paper.

3. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet and refrigerate for 10 minutes.

4. Meanwhile, make the filling. in a large bowl toss nectarines with the honey, flour, vanilla and rosemary.

5. 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.

6. Lightly beat the remaining egg with 1 teaspoon water. Brush the dough with the egg wash. Refrigerate until firm, about 20 minutes.

7. Scatter the butter over the fruit. Bake until the crust is golden brown and the filling is bubbling, 40 to 45 minutes. Let cool on the baking sheet. Serve with ricotta and honey.

Serves 8

Recipe from Food Network Magazine


I’ve been singing the chorus to ‘Pride And Wonder’ all day. It crawled into my head on the first listen this morning and is now firmly embedded. I love the stammering drums and anthemic ‘Ohs’.

Check out Daydream Frenzy on Facebook. You can buy their music on Bandcamp.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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