Peach Ricotta Cheese Gallette


Fruit gallettes have been  a big part of my baking repertoire since last year. What I like about this type of a tart is its free form, making it simple to make. No two are alike. Instead of straight perfect sides you get from a tart pan, gallette is formed by folding the edges of rolled dough over onto the fruit, making the gallette less formal than fancy tarts. It’s a perfect dessert to make when you are in a hurry, and because of its simple technique  it is a great dessert to make with kids, too. Kids love to be involved in the food making process. The most cherished memories of my childhood have  images of a rolling pin, freshly baked rolls, meringue cakes , with the kitchen being  my playground.

There are many recipes you can use to make gallettes : pastry dough, yeast dough or even a pie dough. My gallette dough is basically a pie crust dough. I usually make it by hand but you can use a food processor if you'd like. Depending on the fruit and fillings I'm using I make different variations of it by adding ground cinnamon, cardamom, candied ginger, chocolate bits, lemon zest.  It is simple and pretty  straight forward. I find that a trick to achieve flaky crispy crust is making sure that you don't over work the dough, leaving pea size or even larger chunks of butter  in the flour mixture. Once you add water and  gather dough together you'll see streaks of butter, and that is exactly what you want to see. Don't panic, those butter streaks are magic behind the flaky and buttery  layers of your baked crust.

I like the crust to be flaky and crispy, not soggy. To prevent that from happening I like to protect the crust with either crushed cookies or with oats, whatever I have on hand works. Crushed cookies or oats help  absorb excess juice from the fruit released in baking, keeping the crust crisp.

If possible I prefer using fresh seasonal fruit for my desserts and with peaches being in season  right now I decided to make Peach Gallette.

How to Ripen and Store Peaches

Though  here in the United States we can get fresh peaches from May to October, peaches available in winter months are mainly from Chile. It is important to pick fruit that is suitable for your needs. I'd recommend picking fruit that is firm but not hard as a rock, also avoid picking fruit that is overly ripe or have soft spots. It is fairly easy to help peaches reach their ripe stage, simply by putting them into a brown paper bag, leaving them on the  kitchen counter. Avoid letting  peaches ripen in direct sunlight.  In the brown bag they should ripen in a day or two. Once ripen you can store peaches in the fridge for up to a week but avoid storing peaches in a plastic bag or  plastic container, as they will develop soft spots and become more prone to spoiling.

As far as my  basic  gallette crust recipe goes I use yellow cornmeal with a combination of all purpose flour. Cornmeal crust is wonderful, it holds up better, it creates a nice texture and adds a nice yellow color to the crust, too.


Peach Ricotta Cheese Gallette

Cornmeal Crust with cardamom(makes 2 large free form gallettes)

2 sticks cold butter, cut into small cubes
1 1/3 cups all purpose flour
1 1/3 cup yellow cornmeal
1tbl sugar
2tbl brown sugar
1tsp cardamom
8tablespoon chilled water
2tbl cornmeal for dusting

2cups fat free ricotta cheese
2egg yolks
4tbl sugar
1/4tsp vanilla
6 ripe peaches
3tbl brown sugar
1/3 cup oats or crushed  vanilla cookies

1egg white
raw sugar

  • To make the pastry you can use either food processor or you can make it by hand.
  • I'll be making it by hand.
  • In a bowl combine flours, sugars, stir together well.
  • To the flour mixture add butter, using a fork or pastry  blender work the butter into the flour until pieces of butter are evenly distributed in the flour and are about the size of small peas.
  • Gradually start drizzling ice water onto the flour butter mixture, tossing the mixture with the fork, add more water until dough is evenly moist and begins to come together in a mass.
  • At this point you can shape the dough into a disk and cover it with plastic wrap and refrigerate for at least an hour.
  • In the meantime prepare your filling.
  • In a small dish combine together ricotta cheese, sugar, vanilla and egg yolks, set aside.
  • Wash and cut the fruit into thin slices, in a medium size dish combine fruit with brown sugar and set aside.
  • Prepare egg wash.
  • Whisk egg white until foamy, set aside.
  • Preheat oven to 400F.
  • Make the free form gallettes, divide crust dough into 2 equally big disks,  roll each crust out between 2 pieces of parchment paper, sprinkle bottom parchment paper with 1tbl cornmeal to prevent dough from sticking. Roll each dough to about 12 inches in diameter. If needed sprinkle some additional cornmeal onto the dough to prevent sticking.
  • Sprinkle  quick oats or crushed cookies on the rolled crusts, spread the cheese mixture on top of it, leaving about  a 2 inch border around without the filling. Layer sliced peaches on top. Fold the  crust ends inward, onto the fruit pressing  the dough slightly.
  • Transfer each rolled crust onto a baking sheet, each crust should be sitting on a parchment paper.  Simply slide  the paper with the gallette onto a baking sheet.
  • Brush the edges with egg white and sprinkle sparingly with raw sugar.
  • Bake in the preheated oven at 410F, for 30-35 minutes, or until crust becomes golden brown. Remove from the oven.
  • Let cool on the baking sheet.
  • Enjoy the same day or these can also be refrigerated. Bring to room temperature before serving.
  • Fruit gallettes also freeze well.


Hope you give this tart a try,



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