Everyone loves a speedy recipe, even better when its comes in the form of a dessert. Sprinkling the cornflour mixture over the fruit helps thicken any leaking juices. We used tinned peaches for speed, but you can use 6 ripe, peeled, destoned and sliced or chopped peaches, if you prefer. Want to make it like the video above? Read on below under GH TIPS to find out how.
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Yields:
6 - 8 serving(s)
Total Time:
30 mins
Cal/Serv:
260
Ingredients
320 g sheet puff pastry, we used Jus-Rol
250 g ricotta
2 Tbsp. runny honey
2 x 410g tin peach halves, drained, we used Epicure
2 Tbsp. caster sugar, plus extra to sprinkle
1 Tbsp. cornflour
2 thyme sprigs, leaves picked
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7. Unroll the pastry on to a baking sheet (leaving it on the
baking parchment).
Step 2In a food processor, or in a medium bowl using a whisk,
whizz/beat the ricotta and honey until smooth. Spread
over the pastry, leaving a 3cm border. Slice each peach half
into 5 wedges and arrange on top of the ricotta mixture.
Step 3In a small bowl, mix the sugar, cornflour and thyme.
Sprinkle over the filling. Fold in the pastry border
and sprinkle a little caster sugar over the border. Bake
for 20min, or until the pastry is golden and crisp. Serve.
GH TIPS: Want to make it like the video above? Simply replace the peaches with 4 ripe plums. We have served ours with toasted flaked almonds and a dusting of icing sugar, but feel free to leave off if you prefer.
If you like this recipe you'll love our apple galette.
Per serving (if serving 8):
Calories: 260
Protein: 6g
Total fat: 13g
Saturates: 7g
Carbs: 30g
Total sugars: 16g
Fibre: 1g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
