Curated from Recipes | The Guardian — Here’s what matters right now:
Past-their-peak peaches and early blackberries bring late-summer vibes to this rich pastry bake By late summer, peaches are often past their peak for eating raw, being perhaps a little floury or shy on juice. That fading sweetness pairs beautifully with the first flush of wild blackberries, however, and this galette makes the most of that overlap: slices of peach and a handful of blackberries sit on a gently sweetened ricotta base that’s flavoured with brown sugar, orange zest and a few sprigs of thyme. The ricotta bakes into something soft and creamy that catches those juices as the fruits slump. Continue reading...
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Original reporting: Recipes | The Guardian