Peach & Berry Galette with Ricotta Pastry and Cheesecake Filling
Ricotta pastry, a creamy cheesecake layer, and juicy summer fruit
◷~2.5 hours (including chilling)
A rustic, free-form galette with a tender ricotta pastry, a creamy cheesecake layer, and juicy summer peaches and berries. As it cools, the filling sets into a soft, cheesecake-like center. It can also be assembled ahead and baked straight from the freezer.
Ingredients
◎8 servings
For the pastry
Ricotta200 g
Wheat flour(all-purpose)220–240
Butter(cold, diced)160 g
Egg yolks2 pcs
Salt1 pinch
Sugar(optional)1–2
For the cheesecake filling
Ricotta200 g
Egg yolks1 pcs
Powdered sugar1 tbsp.
Cornstarch1 tbsp.
Vanilla(to taste — extract or paste)
For the fruit filling
Peaches(sliced)250–300
Strawberries(or mixed berries)200 g
Sugar40–50
Cornstarch25 g
For finishing
Egg yolks(for brushing)1 pcs
Brown sugar(for sprinkling, optional)
Instructions
Make the pastry
1
In a food processor, combine the flour, salt, and cold butter. Pulse until the mixture resembles coarse crumbs.
2
Add the ricotta and egg yolks, then pulse just until the dough comes together.
3
Shape the dough into a disk, wrap it in plastic wrap, and chill for at least 1 hour.
Prepare the cheesecake filling
1
In a bowl, mix the ricotta, egg yolk, powdered sugar, cornstarch, and vanilla until smooth.
2
Refrigerate until ready to use.
Prepare the fruit filling
1
Slice the peaches and strawberries.
2
Toss the fruit with the sugar and cornstarch, then let it sit for 5–10 minutes.
Assemble the galette
1
Roll the chilled dough into a large circle about 4 mm thick, right on a sheet of parchment paper — that way the galette slides onto the baking tray on the very same sheet.
2
Spread the ricotta filling in the center, leaving a 4–5 cm border around the edges.
3
Arrange the peaches and berries over the filling.
4
Fold the edges of the dough over the fruit, creating rustic pleats.
Chill
1
Place the assembled galette in the refrigerator for 20 minutes.
2
Brush the pastry edges with egg yolk and sprinkle with brown sugar, if desired.
Bake
1
Bake in a preheated oven at 180°C (350°F) for 35–45 minutes, until the crust is golden brown and the filling is set.
2
Let the galette cool for at least 20–30 minutes before serving. As it cools, the ricotta filling becomes creamy and cheesecake-like.
Baking
Temperature
180°C (350°F)
Time
35–45 minutes, until golden and set
Make-ahead & freezing
Freeze unbaked
Up to 3 months. Once fully frozen, wrap tightly and store in a freezer-safe bag or container.
Bake from frozen
No need to thaw — add about 10–15 minutes to the baking time.
Tip
Resting
Cool for 20–30 minutes so the ricotta filling sets into a creamy, cheesecake-like center.