As you all may know a week or two before, us Australians farewelled Summer. It just so happened to be the case that there was an abundance of peaches, raspberries and a tub full of ricotta nearing it's expiration date in the fridge. This was the perfect opportunity to make galettes. I must admit that I did cheat a little bit and opted to use readymade puff pastry sheets due to my busy schedule nowadays, however there was no compromise in taste. Without further ado, a perfect tea-time nibble, Summer Fruit Galette (the-easy-way).
Ingredients
1cup fat free ricotta cheese
1egg yolk
1tbl sugar
1/4tsp vanilla
2-3 ripe peaches
2tbl brown sugar
Handful of raspberries
2-3 crushed digestive biscuits
icing sugar (to dust with)
Method
- Preheat oven to 200 degrees celcius
- In a small dish combine together ricotta cheese, sugar, vanilla and egg yolk, set aside
- Wash and cut the fruit, in a medium size dish combine fruit with brown sugar and set aside
- Whisk egg white until foamy, set aside
- Make the free form galettes using puff pastry sheets onto a tray lined with baking paper.
- Spread the cheese filling on the top, leave about 2 inches boarder, sprinkle cheese with crushed cookies, layer sliced peaches on top. Fold the crust ends inwards in a pattern, pressing the dough slightly with your thumb to form indentations on the rim (alternatively you may use a fork).
- Brush the gallettes with egg white and sprinkle sparingly with raw sugar
- Bake in the preheated oven at 200 degrees celcius, for 25 minutes, or until crust gets golden brown
- Let cool on the baking sheet and dust with icing sugar.
- Enjoy the same day or these can also be refrigerated, bring to room temperature before serving (recipe adapted from here)
