This Vegan Ricotta Peach Galette is great for summertime entertaining. Finish off with a balsamic glaze and fresh basil leaves for a wonderfully vibrant dish ready to share!
Jump to RecipeIs it dessert? Is it dinner? Who knows? Who cares?! I’ll eat this Ricotta Peach Galette and just about any hour!
This recipe has very few ingredients making it an easy solution to summer entertaining. It does require vegan ricotta, but you’ll find a super easy recipe for that on the blog by clicking here.
Look, I’ll tell you now, I did a bit of a cheat with this recipe. I went with store bought puff pastry. But I regret nothing! Even Mary Berry said she cheats from time to time. So, if the queen of baking herself says it’s okay, it’s okay… okay?!
Also, I feel that making your own vegan ricotta cheese from scratch negates any ill feeling about using pre-made puff pastry.
Next time you have a family get-together I highly recommend putting this out on the table. It looks beautiful, vibrant, fresh and so, so inviting. The freshness of the basil, with the creaminess of the ricotta and the juicy peaches is just perfection. I daresay, you’ll have lots of very happy guests.
But you don’t have to wait until you have guests over to eat this. Oh no! I threw this one together as a little lunchtime treat for me and my partner. So extravagant!
If there’s one thing I can’t stress enough, it’s serving this up with some balsamic glaze. It’s easy enough to find in the store and it really ties the whole thing together beautifully. Très magnifique!
Want more recipes like this? Try…
Easy Vegan Fatteh with Tahini Yoghurt
Ginger Peach Cobbler with Miso Caramel
Spicy Noodle Salad with Ginger Tofu
Spiced Cous Cous Salad with Roasted Cauliflower
Click here for my Vegan Ricotta Cheese Recipe
Vegan Ricotta Peach Galette
Ingredients
- 1 1/2 cup Vegan Ricotta Cheese see recipe link above
- 320 grams Package of Puff Pastry I use Jus-Rol
- 4 Peaches Pitted and thinly sliced
- Handful of fresh Basil Leaves shredded
- Balsamic Glaze for serving
For Glaze
- 1 tbsp Non-Dairy Milk
- 1/2 tbsp Maple Syrup
- Demerara Sugar for sprinkling
Instructions
- Preheat oven to 200°c
- Unroll pastry on a baking sheet and spread ricotta cheese on the base, leaving a 3-4cm edge around the outside.
- Layer the peach slices on top of the ricotta cheese and then sprinkle over half of the basil leaves.
- Fold the outside pastry edges on top of the filling.
- Make your glaze by combining the milk and maple syrup in a small bowl. Brush over the outside edges with a pastry brush and then sprinkle Demerara sugar over the top of the galette.
- Place in the oven and bake for 30-40 minutes or until the outside has crisped up and turned golden. If the crust starts to catch or burn, cover loosely with foil for the remainder of the bake.
- Remove from the oven and allow to cool just slightly before eating. Drizzle over the remaining basil leaves and some balsamic glaze before serving.
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