Hibiscus & Peach Galette

A Sun-Drenched Summer Table

Jul 17, 2025

There’s something magical about this galette. The peaches are soft and sun-kissed, stained ruby from hibiscus and just tart enough to keep you reaching for another bite. The crust is golden and rustic, perfectly imperfect, and the honey-whipped ricotta? Dreamy. Cool, creamy, lightly floral—it’s the kind of pairing that feels like summer put on its prettiest dress.

I hope you make this and fall for it the way I have. I hope it ends up on your table, maybe shared with someone you love, or savored quietly on a golden afternoon. However it finds you, I hope it brings joy. Let me know if you try it—I'd love to hear how it turned out.

Recipe
Yields: 1 galette (6 slices)
Make for: Peak-peach weekends, alfresco dinners, celebratory brunch

For the Corn-Kissed Galette Dough:
1 cups of all purpose flour
¼ cup Masa harina (adds warmth & texture)
1 Tbsp Granulated sugar
½ tsp Fine sea salt
8 Tbsp of cold unsalted butter, cubed
3–4 Tbsp of ice water, Start with 1 spoon at a time, add as needed

For the Hibiscus Syrup & Fruit:
¼ cup Dried hibiscus petals (flor de jamaica)
1 cup of water
½ cup piloncillo or brown sugar. If you want the syrup to be sweeter use brown sugar.
1 small cinnamon stick or orange peel (optinal)
4 medium ripe peaches, sliced ½ cm thick
Pinch of salt, to balance sweetness

Honey-Whipped Ricotta:
1 cup whole milk ricotta
¼ cup heavy cream
1-2 tbsp of honey or piloncillo syrup, to taste
½ tsp orange zest
pinch of salt, to taste

Finishing Touches:
1 egg, beaten (for egg wash)
1 tbps raw sugar or sesame-pepita crumbs
Reserved hibiscus syrup (for brushing)

🔪 Method:

Step 1: Make the Dough

In a bowl or food processor, combine flour, masa harina, sugar, and salt.
Add cold butter; pulse until pea-size crumbs form.
Drizzle in 1 Tbsp of ice water at a time; pulse just until clumps form. Until dough holds when pinched.
Gather, flatten into a disk, wrap, and chill at least 1 hour (or up to 48 hour).

Step 2: Hibiscus Syrup & Peach Prep

Combine hibiscus, water, piloncillo (or sugar), and cinnamon in a saucepan. Simmer 10 min until reduced to a maple-like syrup. Strain.
Toss peach slices with 3 Tbsp warm syrup and a pinch of salt. Let stand 15-30 minutes. Let that sit for a while to allow the fruits to macerate.
Drain before assembling (to avoid soggy crust). Reserve leftover syrup.

Step 3: Assemble & Bake

Heat oven to 400 °F / 205 °C. Line a sheet pan with parchment.
Roll chilled dough on a floured surface to a 12-inch (30 cm) circle, about ⅛ in (3 mm) thick. Transfer to sheet.
Arrange peaches in concentric circles, leaving a 2-inch border. Fold edges over fruit, pleating naturally.
Brush crust with beaten egg; sprinkle raw sugar or brittle crumbs.
Bake 35–40 min until crust is deep golden and filling bubbles. Mid-bake, brush exposed fruit with a little reserved hibiscus syrup for shine.
Cool 15 min; glaze fruit once more with syrup.

D. Honey-Whipped Ricotta

Whisk ricotta, cream, honey, and orange zest until light and airy (2–3 min by hand or 30 sec in a mixer). Chill until serving.

To Serve

Spoon a dollop of chilled whipped ricotta next to each slice. Drizzle with extra hibiscus syrup or crumble brittle on top. Serve warm or at room temperature, ideally outdoors, with something sparkling.

Suggested Pairings:

Drink: Sparkling rosé or a chilled vermouth spritz with grapefruit peel
Side: Light salad of arugula, mint & shaved fennel with lime-piloncillo vinaigrette

🍽️ Kitchen Notes

Make-ahead: Dough & syrup keep 2 days chilled; peaches best sliced day-of.
No masa? Use all flour; add 1 Tbsp fine cornmeal for texture.
Shortcut: Use store-bought pie dough and steep hibiscus in warm honey to simplify.
Gluten-free option: Substitute a favorite GF pie blend; add 1 tsp psyllium husk for elasticity.
Flavor twist: Scatter fresh thyme or rosemary leaves over peaches before baking for herbal depth.

This Week at the Table:

Thank you for following along—whether you made the whole menu or just dreamed of it. I loved building this seasonal table with you, one peach-stained recipe at a time.

Links to Flame & Flesh Menu Recipes:

The Starter: Aguachile de Durazno Blanco y Camarón (Peach & Coconut Aguachile)🍑 The Main: Chipotle-Peach Glazed Salmon
🌽The Side: Charred Corn Salad with Lime, Herbs & Cotija

Check out last week menu: 🔥 Sizzle & Citrus 🍋‍🟩

🦐 The Starter: Coctel de Camarón | Shrimp Cocktail, the no fuzz recipe
🍋‍🟩 The Main: Lime-Marinated Fajitas | Carne Asada
🍑 The Cocktail: Peach Margarita | The Summer Pour

🌿 Want more menus?
Browse the full Sun-Drenched Table Archive for seasonal dishes, cocktails, and weekly inspiration.

👋 A Note from Lily

This galette was born from a craving—for something rustic but radiant, sweet but not too sweet, a dessert that could feel both French and Mexican at once. It’s one of those quiet centerpieces that surprises people when they take a bite. If you make it, let me know how it tastes to you.
Thanks for being here 🥂