So the question of the day is what is the difference between a galette and a crostata? Ready for this answer?
In a food processor combine flour, sugar and salt and pulse one or two times. Add chilled butter cubes and pulse in 5-10 seconds intervals until mixture resembles coarse crumbles.
Add in sour cream and about 2 tablespoons water and continue to pulse in 5-10 seconds intervals until mixture comes together.
Remove dough and place on lightly floured surface. Knead just a few times. Form a disc and wrap in plastic wrap. Chill for at least 1 hour.
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
In a medium bowl add peaches, 3 tablespoons sugar, flour, grated ginger, a pinch of cinnamon, nutmeg, cloves and ground ginger and gently toss. Set aside.
Lightly flour a clean surface. Remove dough from plastic wrap and roll out dough to about 12 inches round. Transfer to prepared baking sheet.
Add a pinch of cinnamon and sugar to ricotta mixture and spread on top of dough leaving about a 1-2 inch border.
Top ricotta with peach mixture. Add a few blueberries if desired. Fold border around peaches making a free form crust. Lightly brush crust with egg and sprinkle with sugar.
Bake in a preheated oven until crust is golden brown about 20-25 minutes.
Remove and let cool. Sprinkle with confectioners sugar and Fleur de Sel.
Slice and serve warm or at room temperature.