I discovered rhubarb only when I moved to Finland. Here it’s a very common ingredient, especially to make a variety of desserts such as tarts, pies and sweet soups. Since it has a slightly bitter aftertaste, it is usually paired with strawberries and together they create a perfect balance for a number of desserts
When in season, Rhubarb is easily found in stores, but I am lucky enough to have a mother-in-law that has some in her backyard, so I always get it from her.
One day this summer I found myself with tons of ricotta cheese due to Lidl’s Italian week (a lifesaver for an expat that craves for goods from her homeland like me!) and I thought of making a galette using both the ricotta cheese and the rhubarb. To give sweetness to the dessert, I opted for peaches and the combination Peaches + Rhubarb was so good that I thought I have to share it with you guys! I didn’t really plan to make this galette for the blog, but I managed to get a few shots of it, even if not as good as usual, so that you guys can try to make it as well.
For the pie crust I used Linda Lomelino’s recipe, with a twist: thyme. The thyme really worked amazingly with the ricotta cheese and brought together all the flavors.
Give this tart a try, it’s very easy to make, and the result won’t disappoint you! Just remember that the tart crust will have to chill for at least one hour in the cold before you’ll be able to use it.
Rhubarb Peach Galette with Ricotta Filling
Ingredients
For the Pie Crust (Linda Lomelino's Recipe)
- 180 g flour
- 15 g granulated sugar
- 1/4 tsp salt
- 150 g very cold salted butter
- 3-5 tbsp ice water
- 4-5 fresh thyme twigs
Filling & Topping
- 200 g ricotta cheese
- 70 g sugar granulated or brown
- 1 egg
- ¼ tsp vanilla extract
- 100 g rhubarb
- 150 g peaches
- Zest and juice from half a lemon
- Thyme twigs for serving
Instructions
For the Crust
- Mix together flour, sugar and salt in a large bowl. Add the sliced or diced butter to the dry ingredients, and using your fingers, work the butter until the dough is crumbly but there are still some small visible pieces of butter.
- Separate the thyme leaves from the twigs and add them to the dough. Drizzle the dough with ice water, 1 tbsp at a time, and mix just enough so that the dough comes together. Do not knead the dough.
- Form the dough into a ball and place it on a piece of plastic wrap. Flatten into a disc, wrap in the plastic wrap and place in the fridge for at least one hour but preferably overnight.
Filling, Assembly & Baking
- Preheat the oven to 200°C (390°F).
- Cut the rhubarb stalks and the peaches and place them in a bowl. Add the lemon juice, 30 g of sugar and mix.
- Roll out the dough into a large circle 3-5 mm thick, on a lightly floured surface. Make sure to roll and turn the dough so it doesn’t stick to the surface.
- Using the rolling pin, transfer the dough to a baking sheet covered with baking paper.
- In a bowl, mix the ricotta cheese, 30 g of sugar, the vanilla extract and the lemon zest.
- Place the ricotta filling on the dough, leaving a border around the edges, that you will eventually fold.
- Add the fruits on the ricotta filling, fold the dough over the fruits and press gently to seal. Keep 1-2 tbsp of fruit juice.
- Brush the edges of the galette with some of the juice from the fruits and sprinkle with some sugar.
- Bake in the middle rack until golden brown, about 35-40 minutes. Let cool, then serve with additional thyme twigs, sprinkled with honey.
