Apricot Ricotta Breakfast Galette

Ingredients

Crust

• ¾ cup (95 g) all-purpose flour
• ½ cup (60 g) whole-wheat flour
• 1 tbsp granulated sugar
• ¼ tsp fine salt
• 6 tbsp (85 g) cold unsalted butter, diced
• ¼ cup ice water
• 1 tbsp all-purpose flour, for rolling

Filling and finish

• 1 cup (250 g) whole-milk ricotta, drained if wet
• 1 large egg, divided after beating
• 2 tbsp honey
• 1 tsp vanilla extract
• ½ tsp finely grated lemon zest
• 8 fresh apricots, pitted and quartered, about 1 lb (450 g)
• 1 tbsp cornstarch
• 1 tbsp granulated sugar
• 2 tbsp sliced almonds

Equipment

Baking sheet, rolling pin, mixing bowl, thermometer

Allergens and ingredient notes: Wheat, milk, egg, almond.

Step by step

1. Mix crust flours, sugar and salt. Rub in cold butter until pea-sized pieces remain. Drizzle in ice water and gently squeeze until dough just holds together. Flatten into a disc, cover and refrigerate 30 minutes. Do not knead.
2. Heat oven to 400°F (200°C). Beat the egg in a cup. Stir ricotta with 2 tbsp beaten egg, honey, vanilla and zest; reserve the remaining beaten egg for brushing. Toss apricots with cornstarch and filling sugar.
3. Roll chilled dough on the measured rolling flour to a 12-inch circle. Transfer to parchment on a baking sheet. Spread ricotta over the center, leaving a 2-inch border. Arrange apricots over ricotta. Fold the border inward, overlapping as needed, keeping center open.
4. Brush exposed crust with all reserved beaten egg and scatter almonds over the filling. Bake 35–45 minutes until the pastry base is golden, fruit is bubbling and ricotta center reaches 160°F (71°C). If almonds brown early, cover loosely with foil.
5. Cool 15 minutes before cutting into six wedges. This is a lightly sweet breakfast pastry with a thin ricotta layer, rather than a deep cheesecake.

The Devotti twist: Whole-wheat pastry gives a nutty free-form crust to a breakfast portion of creamy ricotta and tart apricots.

Make ahead and storage

Refrigerate within 2 hours; use within 3 days. Reheat covered to 165°F (74°C); uncover briefly to refresh the crust.