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Cherry and ricotta galette

  • Timer Prep 15 min
    Cook 20 min
  • Chart 348.0 cal/
  • Chef hat Medium


Beat the eggs. Pit and halve the cherries. Finely chop the fresh rosemary.


  1. 1 Preheat the oven to 180°C/160°C fan/gas 4.
  2. 2 Roll out the pastry and cut a circle 26cm in diameter.
  3. 3 Lay the pastry on a baking sheet and score around the edge to create a narrow border.
  4. 4 Use a fork to press a pattern into the border, then prick the rest of the pastry base.
  5. 5 Bake for 20 minutes.
  6. 6 Remove the baking sheet from the oven.
  7. 7 Brush the pastry all over with beaten egg.
  8. 8 Reserve 1 tsp icing sugar and dust the rest over the pastry.
  9. 9 Return to the oven for 5 minutes, until the pastry is golden.
  10. 10 Remove from the oven and leave to cool slightly.
  11. 11 Spread the ricotta over the pastry and drizzle with the honey.
  12. 12 Arrange the cherries on top, then scatter with rosemary.
  13. 13 Dust with the remaining icing sugar and serve.
  • Average per serving
  • Calories 348.0kCal
  • Fat20.5g
  • Saturated12.7g
  • Salt1.37g
  • Carbohydrates32.7
  • Sugar15.5g
  • Protein8.2g
  • Fibre1.6g