Peach & Berry Galette with Ricotta Pastry and Cheesecake Filling

In a food processor, combine the flour, salt, and cold butter. Pulse until the mixture resembles coarse crumbs.

Add the ricotta and egg yolks, then pulse just until the dough comes together.

Shape the dough into a disk, wrap it in plastic wrap, and chill for at least 1 hour.

In a bowl, mix the ricotta, egg yolk, powdered sugar, cornstarch, and vanilla until smooth.

Refrigerate until ready to use.

Slice the peaches and strawberries.

Toss the fruit with the sugar and cornstarch, then let it sit for 5–10 minutes.

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.

Spread the ricotta filling in the center, leaving a 4–5 cm border around the edges.

Arrange the peaches and berries over the filling.

Fold the edges of the dough over the fruit, creating rustic pleats.

Place the assembled galette in the refrigerator for 20 minutes.

Brush the pastry edges with egg yolk and sprinkle with brown sugar, if desired.

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.

Let the galette cool for at least 20–30 minutes before serving. As it cools, the ricotta filling becomes creamy and cheesecake-like.