Vegan Ricotta Peach Galette
This Vegan Ricotta Peach Galette is the perfect dish for summertime entertaining. Finish off with a balsamic glaze and fresh basil leaves for a wonderfully vibrant dish ready for sharing!
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.