Ingredients
Scale
- Galette
- Galette Crust
- 1 c. ricotta
- 1/4 c. pure maple syrup
- 4 ripe peaches, sliced
- 1 egg, whisked
- turbinado, for sprinkling
- Glaze
- 1 c. balsamic vinegar
- 1/4 c. pure maple syrup
Instructions
- Make galette dough. Refrigerate for about an hour.
- Meanwhile, make glaze. Add balsamic and maple syrup to a sauce pan. Bring to a boil. Reduce to a simmer until mixture has reduced in half. Remove from stove and allow to cool. Mixture will thicken.
- Preheat oven to 375°. Line a baking sheet with parchment paper or Silpat; set aside. Stir ricotta and maple syrup together. Set aside.
- Roll out dough. Spread ricotta mixture around center of dough leaving a 1.5-inch clearing space around edges. Place sliced peaches on top. Fold crust over peaches. Brush crust with egg. Sprinkle with turbinado.
- Bake for 35 to 40 minutes. Serve warm or cool. Pour maple balsamic glaze on top just before serving. Best served same day.
