Helen GOH of Peach, BlackBerry, Ricotta and Thyme Galette | Pastry

BY dryric summer, peaches often go to their eaters of eating Jiwa, to be a little bit or a little. The second sweet and original blackberry, and the gatestte this color makes the best of the best: Pieces of peach and fewer warm berries, zershi. Ricotta edge of cooking something soft and frozen that holds the tights that are over.

Peach, BlackBerry, Ricotta and Thyme Galette

This is very well when you are burned, with a vanilla ice cream.

Swan 15 min
Freezing 1 hr +
Bake 1 hr 20 min
With 6-8

To the cookies
185gIncludes the added dust
¼ tsp best tsp of salty salt
⅛ Tsp Get a powder
120g cold the unrelated butterresponsible
85g cream Cheese
1-2 tbsp two cream
2 tsp cider vinegar

For the oranges Ricotta
150g Ricotta
30g light brown brown
The best trembles – Keep the peaches water
1 tsp Acki leavesSelp-chosen
⅛ ⅛ tsp good ocean salt

For peaches
2 headachecut, stoned and half cuttings
2 tbsp caster sugar
1 tbsp cornflor
2 tsp orange
2 tsp Thyme pages
⅛ ⅛ tsp good ocean salt
100g blackberriesprohibited as adults

Captivity
1 an egga little beat
1 tbsp stretch sugar

To make cookies, put flour, salt and cooked powder in food processor and put several times to be combined with the Aerate. Add a gambling butter until it's broken into pieces of pieces. Add the cheese of cream and mixture until the mixture looks like a poultry with unrelated. Add a teaspoon of cream and vinegar, and then turn to the mixture to the dough (if not, plan on the second teaspoon of cream). Verify the cookies to work lightly, gather and support it in one piece, and then shrinks free in the snowfilm, press to reduce the disc and refrigerated at least 1 days.

Smoke, make a ricotta basis in mixing all the mixtures in a small bowl. Include all of the counters of the couch except blackberry in a second bowl, and a bit-oriented lease to be attached.

Heat the oven to 210C (190c fan) / 410f / gas 6½. Take cookies in the fridge, place a large sheet of paper, and then wipe around the big, about 36-38cm which is about 2mm. Don't worry like a flat edge; It's the whole part of a galestte charm. Raise a sheet of paper with a cooking cookies to a large boiled tray, and then spread Ricotta mix well.

Add blackberries on a peach plate, and scrub slightly, then spoon the fruit on top of Ricotta. Search the barger limit up with the fruits, and wipes the rolling you go and leave the center of the gateette appears. Scroll tables of table and wash egg, then sprinkle with sugar of shots and cook for 40-45 minutes, until brown.

Leave the gateette to rest and cool a little, then slide and serve.