Apricot Rosemary Galette

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

Ingredients

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