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Ricotta Peach Galette with Maple Balsamic Glaze

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  • Yield: four individual galettes (perfect for sharing) 1x


  • 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


  1. Make galette dough. Refrigerate for about an hour.
  2. 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.
  3. Preheat oven to 375°. Line a baking sheet with parchment paper or Silpat; set aside. Stir ricotta and maple syrup together. Set aside.
  4. 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.
  5. Bake for 35 to 40 minutes. Serve warm or cool. Pour maple balsamic glaze on top just before serving. Best served same day.
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