Flat Nectarine and Ricotta Galette

Method

1. Preheat the oven to 200°C.
2. Using a mandolin, slice the flat nectarine cheeks very thinly. Reserve the centre pieces for another use, such as a drink garnish or salad. Place the flat nectarine slices in cold water until ready to assemble.
3. Whisk the egg in a small bowl. Gently stir into the ricotta along with the maple syrup and cinnamon until just combined.
4. Lay the pastry on a lined baking tray. Spoon the ricotta mixture into the centre, spreading evenly and leaving a 2cm border around the edge. Fold the pastry border up gently to create a rustic rim. Refrigerate while preparing the fruit.
5. Drain the flat nectarine slices and pat dry thoroughly. Sort the slices into large, medium and small. Arrange the largest slices in an overlapping circle around the outer edge of the ricotta. Continue layering with the medium slices, working inwards. Finish with the smallest slices in the centre, stacking a few pieces to form a bud-like centre. Secure with a toothpick if needed.
6. Brush the pastry edge with egg wash. Bake for about 30 minutes, rotating 1–2 times during cooking, until the pastry is golden and the flat nectarines have softened and lightly curled at the edges.
7. Remove from the oven and allow to cool to room temperature. Remove the toothpick.
8. Warm the apricot jam until fluid, then brush generously over the nectarine petals and into any cracks or crevices in the ricotta. Refrigerate for 20 minutes to set.
9. Dust with icing sugar just before serving.