Helen Goh’s recipe for peach, blackberry, ricotta and thyme galette | The sweet spot

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.