The Best Peach Tart You’ll Ever Have

Food photographer Erin Gleeson wanted a change from New York City, so she moved to a cabin in the woods of Northern California. Inspired by seasonal ingredients, she now creates her own delicious recipes, mostly vegetarian. Today, lucky for us, she’s sharing her favorite peach tart (with ricotta), which would be perfect for a lazy summer evening, with a scoop of vanilla ice cream…

The Best Peach Tart You’ll Ever Have
By Erin of The Forest Feast

This peach tart (technically a galette) is simple, pretty and delicious!

You’ll need:
1 pre-made pie crust
1 small tub ricotta cheese
2 to 3 peaches, thinly sliced
Olive oil
Sea salt

Just roll out one store-bought pie crust (or make your own, if you fancy). I used the kind that comes rolled in the long red Pillsbury box in the refrigerated section. Spread a thin layer of ricotta cheese over the dough, leaving about a 1 inch width=”100%” border. Sprinkle the ricotta with a bit of cinnamon and sugar, then layer thinly sliced peaches over the cheese. Fold and pinch the corners over to make a little crust, then bake for 20 minutes or so on a cookie sheet at 350 degrees, until browned. Before serving, I like to drizzle a little good olive oil and add a pinch of coarse sea salt to each slice.

Thank you so much, Erin!

P.S. More best recipes, including chocolate chunk cookies and spaghetti sauce.

(Recipe, photos and illustrations by Erin Gleeson of The Forest Feast. Thanks to Shoko for help with this series)

  1. This looks so delicious. Can’t wait to try it!

  2. made this and it was delicious! thanks for sharing

    x’s & o’s


  3. Homemade dough is much better (and surprisingly easy!) but Pillsbury will do in a pinch.

    I made this today and have a few tips.

    – Sprinkle a little sugar and cornstarch over the slice peaches before assembling on the ricotta. This will prevent the peaches from getting overly juicy and making the crust soggy.

    – Add a little vanilla, lemon juice, and sugar to the ricotta spread and mix well, before spreading on the dough.

    – Apply an egg wash (I use yolk and a bit of water) to the folded dough edges before baking for a crust that is golden brown and shiny.

  4. For years I have used the pie dough recipe from Cook’s Illustrated/America’s Test Kitchen. It is ingenius in that it replaces some of the water with vodka so that less gluten is produced (and therefor is very tender). It literally takes minutes to make in the food processor. Highly recommend it (or any homemade dough) over the store-bought Pillsbury stuff which contains partially hydrogenated lard, Yellow 5 and Red 40 food colorings.

  5. Thanks for the lovely link to Erin at The Forest Feast. Amazing!

  6. Lory says...

    Hi-I made the tart and it was delicious. I noticed that the pan you made the tart on was a lovely, round, copper galette type pan, where did you find the pan!

  7. the peach tart looks amazing!

  8. one of my best friends and i made this last night… just delightful! we added a little bit of honey to the ricotta mixture to sweeten it a bit, and it was so delish! pair with cup of decaf or a red wine spritzer (which we did…) lovely summer dessert!

  9. i already follow erin’s blog and ove it! this looks great! well done!!

  10. Made this last night, and I have to admit it was really bland. I would definitely make my own pie crust next time, but I wasn’t in the mood. That would help. But it was missing something. . . .

  11. This tart is so pretty! I have to make it for two reasons – it has to be delicious and it looks impressive!

  12. This speaks to me!

    It might be the best of this ‘best of’ series!

  13. Anonymous says...

    I am amazed by easy this recipe is and how beautiful the result! Love it!

  14. Anonymous says...

    I have got to make this… period.

  15. Anonymous says...

    It’s okay to use pre-made dough — yay!!! Great peaches at Union Square market so can’t wait to try this recipe.
    — Georgia

  16. Yumm this looks so good and so simple to make! I’m all about the store bought pie crust!


  17. Gosh!! That looks amazing!!!! Peaches are one of my favorite summer fruits!

  18. Omgosh I’m definitely trying this out. Thank you!

  19. Anonymous says...

    While it’s wonderful to have quick, time-saving recipes, it’s definitely not “The Best Peach Tart You’ll Ever Have” if it’s made with a store-bought crust (in terms of taste and I-can’t-pronounce-that ingredients).

    I think this would fit better in a “Still delicious in a pinch” category.

  20. Anonymous says...

    Love this recipe + also all of the recipe’s on The Forest Feast blog!

  21. So simple and delicious. Can’t wait to try.

    FEST (food, style & travel)

  22. I can’t get enough of peaches right now, and this galette looks divine!

  23. i love peach anything. i sure hope i will have time this year to pick some peaches and can them.

  24. Anonymous says...

    Great recipe!! Can’t wait to make it (twice)!

  25. Joanna, you always have the best recipies on your blog.

    FYI: I am obsessed with your last name.

  26. this looks so good. of course, i’m sold on anything that features ricotta.

  27. Looks yummy!! Can’t wait to try it!!!!

  28. Anonymous says...

    I have never made a free form tart. This one looks delicious!

  29. this looks super yummy!

  30. ahhh i brought a bunch of peaches back from sc a few weeks ago and really wish i’d had this recipe then! oh well, i can always buy more :)

    also, the olive oil and sea salt?! brilliant.

  31. There is an amazing peach farm near my town. I can’t wait to pick up a basket and make this beautiful dessert!

  32. Oh wow going to make this next weekend!

  33. YUM! I love her blog and the fact that she’s a local, to me anyway. I’m going to try her stuffed dates this weekend. They’ll go well with a nice glass of Sancerre on a hot afternoon.

  34. oooh, lauren, interesting, thank you!! will make a note in the post.

  35. If you use *Star Dough* (also frozen, next to the other one in the freezer section) your tart will be even better.

  36. This looks and sounds so delicious! I would beat in an egg yolk with the cheese, to form a cheesy custard (and, for protein!)…may try this with my Niagara peaches this weekend!


  37. KJ says...

    This seems super easy to make… something that even I could try :)

    I echo the other comments – never would have thought to add olive oil and sea salt, but I love all of those things, so I will certainly have to give it a try!

  38. Lauren Hildreth says...

    Slight correction–it’s a galette not a tart. Equally delicious, but an entirely different entity.

  39. I would not have thought to put olive oil and sea salt on a peach tart, but who am I to say it isn’t worth trying?! I love ricotta, and I love peaches. And pastry dough. Enough said.