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Chai Spiced Apple Ricotta Galette. Layers of fresh ricotta cheese, sweet Honeycrisp apples, and chai spiced maple syrup, all atop a bed of flakey, buttery, puff pastry. This chai spiced apple and ricotta galette is fall’s easiest and coziest dessert. It’s beyond delicious, super simple, so pretty, and the perfect warming treat to bake up any day of the week. Bonus? Your kitchen will smell like fall while this bakes…better than any candle!

overhead photo of Chai Spiced Apple Ricotta Galette with one slice cut

I’m really not sure there’s anything better than autumn baking. It’s probably the most relaxing weekend activity. I really can’t think of anything I’d rather do on a dreary, rainy fall day. Do you agree? The smells of warming cinnamon, sweet apples, and hints of vanilla are seriously the best. Honestly, one of my favorite things. I often feel so thankful that I’m able to do so much baking for HBH.

Fingers crossed you guys are all on board with weekend baking once the summer weather turns to chilly fall days. I know a lot of you in the US are only just now experiencing slightly chillier temperatures (my parents are with my brother Red in Tahoe…where it snowed!). But once October hits, the cold weather will surely follow. I’m here to prepare you with all the best autumn recipes, both savory and sweet.

Last week I shared the perfect spiced pecan apple cider doughnut cake, great for a weekend brunch or as an after-dinner dessert with a scoop of ice cream. Today I’m taking the simpler route and sharing a sweet apple galette that takes only minutes to prep, about a half-hour to bake, and is best enjoyed warm right out of the oven. It might just be one of my favorite galette recipes I’ve shared. And that’s saying a lot, seeing as I do have a few galette recipes here on HBH. Crazy as it may seem, this is my first apple galette. I now plan to make it every weekend I can until the apples go out of season. It’s truly that good, and that easy.

overhead photo of Chai Spiced Apple Ricotta Galette before baking

side angled photo of maple syrup being drizzled over top the apples before baking

To Make this Chai Spiced Apple Ricotta Galette

It’s simple and you need only a few pantry staple ingredients.

First, start with the chai spiced maple syrup. Instead of using sugar to sweeten this galette I turned to pure maple syrup, which always reminds me of fall. It’s sweet, with a hint of amber, and pairs so nicely with crisp apples. I spiced the syrup with salted butter and chai spices. So a touch of cinnamon, ginger, cardamom, all-spice, nutmeg, and black pepper. It’s truly a very fall spice and it’s so perfect.

Boil the maple on the stove for a couple of minutes, then remove, and add a splash of vanilla extract. Oh so good. The syrup alone is worth making and would be delicious on a big ole stack of pumpkin pancakes

Tip: double the chai spiced maple syrup and use for your morning pancakes or french toast sticks.

overhead photo of Chai Spiced Apple Ricotta Galette before baking

Once the syrup has been made, it’s time to assemble the galette.

You just need some puff pastry, fresh ricotta cheese, and the best honeycrisp apples you can find. Of course, you can use any apple, but I find sweet Honeycrisps to be the absolute best.

Roll the pastry out, spread the ricotta over the pastry, then top with thinly sliced apples. Sweeten everything up with that chai spiced maple syrup.

The final step is to bake and wait patiently by the oven for this to be done. As the galette bakes your kitchen will be filled with smells of cinnamon, maple, and sweet apples. All the smells of fall.

overhead close up photo of Chai Spiced Apple Ricotta Galette with 1 slice cut out

My serving suggestions?

This is delicious any way you serve it. But if you want the best possible apple galette experience, enjoy this slightly warm with vanilla ice cream. Finish off with a few generous drizzles of the remaining chai-spiced maple.


Every bite is filled with hints of chai, buttery pastry, creamy ricotta cheese, and sweet apples. It’s honestly one of the best desserts. So simple, but yet every last bite leaves you wanting another.

I highly recommend baking this over the weekend…to test out the recipe. Then incorporate this easy galette into your next autumn dinner party menu. Not only is this a dessert you can prepare in advance, but it always turns out pretty…and delicious too.

overhead photo of Chai Spiced Apple Ricotta Galette with 6 slices cut and ice cream on top of galette

Your weekend game plan?

Apple picking…or at least hitting up the market for fresh off the tree Honeycrisp apples.

Galette baking…and eating.

Because autumn apples + chai spices + maple syrup + buttery pastry = the ideal weekend. With a side of ice cream…and maybe some Netflix too.

What are your favorites? Always looking for new suggestions!

overhead photo of Chai Spiced Apple Ricotta Galette with slices of the tart removed and melted ice cream

If you make this chai spiced apple ricotta galette be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Chai Spice Apple Ricotta Galette

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Calories Per Serving: 362 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1. Preheat the oven to 400 degrees F.
    2. 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.
    3. 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).
    4. 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.
    5. Let cool slightly and serve with additional chai spiced maple and ice cream. Enjoy! 

horizontal photo of Chai Spiced Apple Ricotta Galette with one slice cut

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  1. 5 stars
    This recipe is divine. The maple syrup alone is so good. I made two this weekend (without testing it first!) for a brunch I host for my kids teachers and it was devoured. I did make pie crust to use instead of the puff pastry as a personal preference. The spiciness, the ricotta that disappears into the apples, the syrup, everything was wonderful. I’ve been asked to toss my old apple galette recipe in exchange for this one.

    1. Hey Brithany,
      This recipe is more on the sweet side. I hope you love this recipe, please let me know if you give it a try! xTieghan

  2. 5 stars
    Easy recipe and smells wonderful! Made for Thanksgiving 2020. Haven’t tasted it yet but I don’t doubt any of your recipes! It did have to bake 55 minutes at 400 in my oven which seemed strange. I don’t usually have a problem with my oven so not sure why it took so much longer than stated in the recipe! Can’t wait to dig in!

    1. Hey Helen,
      Sure, that would work. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan

  3. 5 stars
    If I could give this 100 stars I would! 5 is not enough for this deliciousness! Wow! I followed the recipe exactly. The only thing I wish I did differently was make more of the sauce so that I could eat it by the spoonful! Lol! Delicious. I’ll definitely make it again! And again.

  4. Hey Tieghan!
    I am desperate to make this recipe, however I am intolerant to cows milk. Is there anything you could suggest to use in place of the ricotta? (I am able to get hold of vegan/lactose free cream cheese or cream?)

    Love your recipes!

    1. Hey Phoebe,
      Sure a vegan cream cheese would be great with this or another vegan soft cheese. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. Hi Tieghan!
    This is currently baking in the oven and smells divine. I plan to use your advice below and reheat it for dessert tomorrow. Should i store this in the fridge overnight or at room temp??? Thanks!!!

    1. Hi Sarah,
      I would just store at room temp. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 5 stars
    I’ve made this about 3-4 times now and it’s the easiest and most amazing thing i’ve ever had. I usually end up with enough extra sliced apples and maple sauce for a second tart! I haven’t served it with vanilla ice cream….yet 😀

  7. 5 stars
    Love this recipe! Just made for our Friendsgiving dessert. I doubled the recipe and made an extra – how long can it be refrigerated prior to reheating? I’d love to take to a family event in 3 days if it will keep that long?

    1. Hi! You can keep in the fridge for up to 3 days. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  8. 5 stars
    This was a hit and fairly simple to make. Just be sure that NO sauce from the apples is able to leak – ensure the pastry is good and tight up and over the apples. The sugars spilled a bit and burned the bottom of my crust. Give it a go!

  9. Lovely. Super easy and fast to throw together. I thought we might end up with a soggy bottom because of all the juices, but as soon as it Came out of the ove I slid it off the parchment and onto a wire cooling rack carefully and let it cool there. No soggy bottom.

  10. 5 stars
    This was simple and amazingly delicious. You’re right about the aroma as it’s baking – fall perfection.

  11. 5 stars
    Made this recipe yesterday but in a pie shell because my grocery store was out of pastry sheets. I doubled the recipe and made two pies because one is never enough for my coworkers. Turned out amazing and everyone loved it! Such a simple and easy but amazing recipe! I read that some people had issues with the crust not cooking under the apples. Wasn’t an issue for me. Everything was perfect. I had quite a bit of leftover chai maple syrup so I made chia pudding with it.

  12. 5 stars
    Hey Tieghan!

    This was amazing, I had struggles with some pretty epic burning on my parchment paper and ultimately the bottom of pastry. Maybe I was a little heavy handed with brushing the maple syrup on the dough. Any tips to avoid that next time? Also, I wasn’t sure how much further to roll out the puff pastry. Once it thawed, it already seemed to be 1/4” thick. Let me know what you think! Love cooking your recipes. They’re totally responsible for my quarter life shift in becoming cooking obsessed. Sorry if I’m submitting this twice! My phone shorted out!

    1. Hi Emily! So sorry about the burning! Yes the sugar in the syrup at a high temperature could burn very quickly. And that some puff pastry is already rolled fairly thin and to just use your best judgement if you would need to roll out or not. I find Trader Joes puff pastry to be fairly thin, and then the traditional frozen one at the store to be thicker by at least half.

    2. Hey Emily! hmm, I am not sure why your parchment burned. I don’t normally have issues. How much maple did you brush on? The sugars in the maple are what is causing the buring, so next maybe just use a little less and see how that goes!! As for the pastry, I roll out into a rectagle about 12×8 inches (roughly). Please let me know if you have any other questions. I am SO GLAD you love this recipe…and others you have made! Thank you! xTieghan ???

  13. 2 stars
    Disappointing. Pastry was totally soggy even though I used less apples based on the advice from a previous response with the same issue. Tried baking a bit longer and that didn’t help either. Maple sauce was delicious with many other uses but overall this was a fail for us.

    1. Hi Reesa! I am so sorry to hear that! Are there any questions I could help you with or anything you changed from the recipe? Please let me know! xTieghan

  14. 5 stars
    My first try making one of your recipes and it is amazing!!!! Super easy and very delicious! I think I had a little too heavy of a hand on drizzling the maple syrup, but I can’t wait to make this again (and try more of your recipes)!

  15. 5 stars
    Delicious! my 14 year-old and I made this yesterday. Mother-daughter bonding with deliciousness makes for a great day. We loved it!

  16. 4 stars
    I attempted this recipe and the results were frustrating. The dough was still raw and the apples were borderline overcooked. This seemed promising as the flavors were all delicious. Suggestions?

    1. Hi Victoria, I am sorry you had some trouble. How many apples did you use? Sometimes if too many apples are used their juices can make the crust soggy. Try using 1 less apple next time and see how this goes. Please let me know if you have any other questions. Thank you! xTieghan

  17. Tieghan, this looks beautiful and I can’t wait to make this (and the spiced pecan apple cider donut cake)! I love the idea of ricotta cheese but I’m wary of how it will taste baked. Does the texture become a little grainy, like in lasagna? Do you think cream cheese would be a good sub? Thank you!

    1. Hey Lisa! I don’t find the texture to be grainy, but it’s not as smooth as if it where fresh. You can certainly use cream cheese in an equal amount if your prefer. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  18. 5 stars
    Surprised my husband and son with this last night for dessert. Let’s just say I’m glad I cut myself a slice before they dug in because it is gone. So easy to make. My family has an upcoming bonfire in October. I will make 2 if these for dessert. I think the maple chai syrup would be good to incorporate in a Fall cocktail. Maybe a bourbon/whiskey type? Just a suggestion. Thank you for all your wonderful recipes. You’re such an inspiration

    1. Haha that is too great! So glad this turned out so amazing for you Lorie! And yes that sounds amazing! Thank you! xTieghan

  19. You take the most beautiful food pictures and have such a wonderfully distinct photography style. Gorgeous and looks delicious too!

  20. 5 stars
    love this, again beautiful and super creative, wow, love even the rustic look with all of these apple slices, maybe the best use of apples I’ve seen in a while!

  21. Tieghan, you are truly an excellent food artist. I can follow a recipe, but lack the talent for combining flavors and spices as you do…. the major reason I turn to HBH. My family thanks you 🙂 Keep up the good work!

  22. Yummm! You mentioned that this can be prepared in advance…would you assemble it with everything in it and just keep it in the fridge if you made it the day before and bake it right before serving? Or will the pastry go soggy and not puff at all then? Would you assemble and bake it the day before and just reheat at the time?

    1. Hi Alicia! I recommend baking the galette the day before, then just gently reheating the galette in a 350 degree oven for 10 minutes, until warmed through. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  23. 5 stars
    Fall is my favorite time year and fall food is my favorite, too. Apple desserts are the best. And this recipe sounds divine! You’re killing me with all these cozy, warm-spiced autumn delights. It’s been mid to high 90s here’s and I’m beginning to think cool weather will never come (and I’m only the mid South!). But we’ll get there. Soon, I hope (though we’ve been known to wear shorts at Thanksgiving some years. Ugh). Can I give 5 stars for a recipe I haven’t made yet? I just did!