Peach Jasmine Ricotta Galette – Rustic Late Summer Dessert is my answer to that end of August feeling when you want something sweet, but you do not want to fuss with a pie pan, lattice crust, or any big baking project. I usually make this on a warm evening when peaches are finally perfect and my kitchen still feels a little too hot for complicated plans. It is rustic, forgiving, and honestly kind of therapeutic to put together. The jasmine part is gentle, not perfume-y, and it makes the whole thing taste a little special. If you have a bowl, a fork, and some parchment paper, you are already halfway there. 
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I have this habit of falling for one ingredient and then suddenly it shows up in everything I bake for a month. Right now that ingredient is ricotta. It is creamy, mild, and makes desserts feel soft and comforting without being heavy.
This Peach Jasmine Ricotta Galette is the recipe I keep coming back to because it hits that sweet spot between easy and impressive. It also fits perfectly into my personal late summer archive, which is basically a collection of desserts that look like you tried harder than you did.
If you like flipping through older posts when you are planning a weekend bake, I totally get it. I do the same thing, usually with a cup of tea in hand while I pretend I am just browsing and not actually making a grocery list.
Also, if you are in a ricotta mood too, you might want to peek at these almond ricotta chocolate chip cookies. They have that same tender, not-too-sweet vibe, and they are great when you want something quick that still feels homemade.
Before we move on, here is a quick little snapshot of what makes this galette so doable, especially if you are not a pie person.
What We’ve Been Eating
Late summer around here looks like peaches on the counter, tomatoes that actually taste like tomatoes, and lots of simple dinners because I would rather save my energy for dessert. This is exactly where Peach Jasmine Ricotta Galette slides in. It is my favorite way to use a few ripe peaches before they go from perfect to mushy overnight.
Why peaches plus jasmine plus ricotta just works
Peaches bring the juicy, sunny sweetness. Ricotta brings the creamy balance that keeps the fruit from feeling too sharp or too sugary. And jasmine, whether you use jasmine tea or jasmine extract, adds a soft floral note that makes people pause and go, wait, what is that flavor? In a good way.
The key is keeping jasmine subtle. You are not making soap. You are making dessert.
Ingredients and what you will need
I am keeping this in normal, home kitchen language. Nothing fancy required.
- Pie dough: homemade or store bought, both work
- 3 to 4 ripe peaches, sliced
- Ricotta cheese
- Sugar (granulated is fine)
- 1 egg (for egg wash, optional but pretty)
- Vanilla extract
- Jasmine tea or jasmine extract
- Lemon zest or a small squeeze of lemon
- A pinch of salt
- Optional: sliced almonds or coarse sugar for the crust
For the jasmine: my easiest method is to steep a jasmine tea bag in a tablespoon or two of hot water, let it cool, then stir a little of that into the ricotta mixture. You can also infuse the sugar by rubbing it with jasmine tea leaves, but the tea bag trick is faster.
How I assemble this galette without stress
Here is my no-drama method.
First, heat your oven to 400°F and line a baking sheet with parchment paper. Roll your dough into a rough circle right on the parchment. It does not need to be perfect. Rustic is the whole point.
In a bowl, mix ricotta with sugar, vanilla, a pinch of salt, and your jasmine flavor. Taste it. If you can barely notice the jasmine, that is good. Add lemon zest if you want the flavor to pop a little.
Spread the ricotta mixture in the center of the dough, leaving a border around the edges. Layer your peach slices over the top. Fold the edges up and over the filling, pleating as you go. Brush the crust with egg wash if you want that golden finish. Sprinkle coarse sugar on the crust if you are feeling extra.
Bake about 35 to 45 minutes, until the crust is browned and the peaches look jammy around the edges. Let it cool for at least 15 minutes. If you cut too early, the filling can be a little runny. Still delicious, just messier.
When I want another peach moment in the same family, I also make almond ricotta peaches baked. It is basically the cozy, spoonable cousin of this galette and it is great when you do not feel like dealing with dough.
I made this for a late summer dinner and everyone thought it came from a bakery. The jasmine is so subtle and the ricotta layer is dreamy. I am not even a confident baker, and it still turned out beautiful.
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If you have ever bought a basket of peaches and then panicked because they all ripen at the exact same time, you are my people. That is usually when I send out little recipe notes and reminders, because it is easy to forget about the good stuff until it is already overripe.
I also share practical tips I actually use, like how to tell if ricotta is too wet for baking, or what to do if your galette leaks a little. Spoiler: it is not a disaster. You just let it cool and call it rustic. This Peach Jasmine Ricotta Galette is very forgiving like that.
If you are the kind of person who likes having a few reliable desserts in your back pocket, email updates are perfect. No pressure, just the kind of recipes you can realistically make on a weeknight.
More food! {video_youtube}
I love having a few variations ready because once you get comfortable with a galette, you can swap flavors all the time. Think of this as a template you can riff on.
Here are my favorite ways to change things up without overthinking it:
- Swap peaches for plums or nectarines
- Add a handful of berries for extra tang
- Use orange zest instead of lemon for a softer citrus note
- Stir a spoonful of honey into the ricotta
- Add a pinch of cardamom if you want warm spice
And if you are on a chocolate kick after all the fruit desserts, I do not blame you. These brown butter chocolate chip ricotta blondies are a totally different vibe, but still have that soft ricotta texture I cannot get enough of.
For video, I usually look for a quick galette fold tutorial more than an exact recipe video. Once you see the folding motion, it clicks.
More photography!
This is the part where I admit I always take at least five photos before I let anyone cut a slice. Galettes are just naturally pretty, especially when the peaches caramelize a bit at the edges.
If you want your Peach Jasmine Ricotta Galette to look extra inviting in photos, here are a few simple tricks that work every time:
Let it cool a little so the slice holds together better. Use natural light near a window. Add one small finishing touch like powdered sugar or a few toasted almonds right before serving.
My favorite serving moment is slightly warm, with a scoop of vanilla ice cream that starts melting into the ricotta. If you are serving it later, you can warm slices in the oven for a few minutes to bring back that just-baked feel.
Common Questions
1) Can I make Peach Jasmine Ricotta Galette ahead of time?
Yes. You can bake it earlier in the day and leave it at room temperature for a few hours. For the best texture, rewarm slices in the oven for 5 to 8 minutes.
2) What if my ricotta is watery?
If you notice liquid in the container, spoon ricotta onto a paper towel or a clean cloth for 10 to 15 minutes. Drier ricotta helps the filling set and keeps the crust crisp.
3) Do I have to use jasmine?
No. You can skip it and still have a great peach ricotta galette. But if you have jasmine tea in the cabinet, it is such an easy way to make the flavor feel a bit unique.
4) How do I keep the bottom from getting soggy?
Bake on the lower middle rack and do not overload the center with too much filling. Also, letting it cool before slicing really helps everything settle.
5) Can I use frozen peaches?
You can, but thaw them first and blot them dry. Frozen fruit releases extra juice, so you want to remove as much moisture as possible.
A sweet little send off for late summer
If you make this Peach Jasmine Ricotta Galette once, you will see why I keep it on repeat when peaches are at their best. It is simple, cozy, and flexible, and it still feels special enough to share. If you want another fun galette idea to bake next, I have been inspired by blackberry cheesecake galette – smitten kitchen, especially when berries start showing up everywhere. Save a few ripe peaches, grab that ricotta, and give it a try this weekend. I think you are going to love how relaxed and delicious it feels.
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Peach Jasmine Ricotta Galette
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A rustic late summer dessert featuring juicy peaches, creamy ricotta, and a hint of jasmine, perfect for easy baking.
Ingredients
- Pie dough: homemade or store bought
- 3 to 4 ripe peaches, sliced
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 1 egg (for egg wash, optional)
- 1 teaspoon vanilla extract
- 1-2 tablespoons jasmine tea or jasmine extract
- Zest of 1 lemon or a small squeeze of lemon
- A pinch of salt
- Optional: sliced almonds or coarse sugar for the crust
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roll the dough into a rough circle on the parchment.
- Mix ricotta with sugar, vanilla, salt, and jasmine flavor in a bowl. Adjust flavor with lemon zest if desired.
- Spread the ricotta mixture in the center of the dough, leaving a border.
- Layer the peach slices over the ricotta.
- Fold the edges of the dough over the filling, pleating as necessary.
- Brush with egg wash and sprinkle with coarse sugar if using.
- Bake for 35 to 45 minutes until crust is browned and peaches appear jammy.
- Cool for at least 15 minutes before slicing.
Notes
For a richer flavor, you can infuse sugar with jasmine tea leaves. Serve warm with vanilla ice cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American