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.
