Chai Spiced Apple Ricotta Galette

I love honeycrisp apples, so obviously, this dessert is perfect for me and perfect for cold Michigan nights!

INGREDIENTS

1/2 cup maple syrup
3 Tbsp salted butter
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp all-spice
1/4 tsp freshly grated nutmeg
1/8 tsp ground black pepper
1 tsp vanilla extract
1 pinch flaky sea salt
1 sheet frozen puff pastry, thawed
1/2 cup whole milk ricotta cheese
4-5 Honeycrisp apples, halved, cored, and thinly sliced
Coarse sugar, for sprinkling

DIRECTIONS

• Preheat the oven to 400 degrees F.

• Bring the maple syrup, butter, cinnamon, ginger, cardamom, all-spice, nutmeg, and pepper to a boil in a small saucepan over high heat, simmer 2 minutes. Remove from the heat. Stir in the vanilla and a pinch of salt.

• On a lightly floured surface, roll the puff pastry out into a rectangle about 1/4 inch thick. Place the pastry on a parchment lined baking sheet and spread the ricotta in an even layer over the pastry, leaving a 1 inch border. Drizzle the ricotta with 2 tablespoons or so of the spiced maple. Arrange the apples, skin side facing up over the ricotta. Drizzle or brush the apples with 2-3 tablespoons of the spiced maple. Fold the edges of the pastry up and over the apples. Now brush the edges of the pastry with a little of the spiced maple and sprinkle with sugar (reserve any remaining spiced maple for serving). 

• Transfer to the oven and bake for 25-35 minutes or until golden brown. It's OK if the edges get dark, and they will get dark.

• Let cool slightly and serve with additional chai spiced maple and ice cream.