If your kitchen has been overflowing with summer peaches, this is the recipe to make. This peach ricotta galette is simple, rustic, and looks far more impressive than the effort it takes. A flaky, buttery crust is filled with creamy ricotta, sweet juicy peaches, fresh thyme, and a drizzle of honey for the perfect balance of sweet and savory. Whether you’re serving it for brunch, lunch with a salad, or dessert with a scoop of vanilla ice cream, this galette is guaranteed to disappear fast.
Ingredients
- 1 refrigerated 9-inch pie crust (or your favorite homemade pie dough)
- 2 ripe peaches, thinly sliced
- 1 cup whole milk ricotta
- ¼ cup freshly grated Parmesan
- 1 tbsp honey
- 1 tsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh thyme leaves, divided
- Salt & freshly cracked black pepper, to taste
- 1 egg, beaten (for egg wash)
- Coarse sugar, for sprinkling (optional)
Directions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, stir together the ricotta, Parmesan, honey, lemon juice, lemon zest, half of the thyme, and a pinch of salt and pepper until smooth.
- Roll the pie dough onto the prepared baking sheet. Spread the ricotta mixture into the center, leaving about a 1½-inch border.
- Arrange the peach slices over the ricotta, slightly overlapping them.
- Fold the edges of the dough over the filling, pleating as you go. Brush the crust with the beaten egg and sprinkle with coarse sugar if using.
- Scatter the remaining thyme over the peaches.
- Bake for 25–30 minutes, or until the crust is deeply golden and the filling is lightly bubbling.
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