Apricot Rosemary Galette
325kcal
Ingredients
- 1/2 cup ricotta
- 2 tbsp mascarpone cheese
- 2 tsps sugar
Crust
- 1 tsp sugar
- 1/4 tsp kosher salt
- 8 tbsp unsalted butter frozen, grated
- 1 1/2 cups all purpose flour
- 1/2 cup ice water
Filling
- 1/2 cup ricotta cheese
- 2 tbsp mascarpone cheese
- 2 tsp sugar
- 1 tbsp fresh rosemary finely minced
- 1 lb fresh apricots
Glaze
- 1 tbsp heavy cream
- 1 tbsp maple syrup
Equipment
- 2 small bowls
- waxed paper
- Rolling Pin
Method
- Put flour, sugar and salt into the bowl of food processor
- Carefully grate frozen butter onto a sheet of waxed paper
- Add by thirds into the flour mixture, pulse to incorporate
- Once all the butter has been added, slowly (by tablespoon) add the ice water. Pulse with each tablespoon to blend the dough together. It was look very crumbly
- Put a piece of waxed paper onto the surface you're working on and put the dough onto the waxed paper. Knead five times to pull the dough together and shape into a ball
- Refrigerate for at least 30 minutes
- Preheat the oven to 400°
- Finely mince the fresh rosemary
- Wash and dry the apricots. Cut into halves, remove pits
- Slice each half into about four slices each
- In a small bowl, mix the ricotta, mascarpone, sugar and fresh rosemary
- Remove dough from the fridge and put onto a lightly floured work surface
- Flatten the ball into a round shape and then roll the dough out, starting from the center and rolling in each direction until flattened thoroughly and evenly as possible. It does not need to be perfectly round but should be about 10-12 inches
- Carefully pull the dough off of your work surface and put onto a greased cookie sheet
- Add the ricotta cheese mixture in a circle in the center of the dough
- Place the sliced apricots into a spiral around the ricotta mixture
- Fold the dough up one side at a time. Crimp at the five edges and then tuck the inner edge under to create a barrier. I had to add the rest of the apricots at this point
- Glaze the dough with part of the tablespoon of heavy cream and mix the remaining cream with a tablespoon of maple syrup. Glaze the tops of the apricots with the maple syrup/cream mixture. If desired, lightly dust the dough with a small amount of sugar
- Bake for 45-55 minutes or until the crust is golden and sounds hollow when tapped with your finger
- Let sit for 20 minutes before slicing
Nutrition
Serving1sliceCalories325kcalCarbohydrates30gProtein7gFat20gSaturated Fat12gCholesterol56mgSodium107mgPotassium210mgFiber2gSugar9gVitamin A1716IUVitamin C6mgCalcium91mgIron1mg
