This Ricotta Blueberry Galette recipe is a simple, foolproof pie that’s rustic yet gorgeous, while also simple to make and so delicious! If you love eating pies, but not the painstaking perfection that comes along with making them, galettes are for you.
I’ve always loved baking. In fact, baking really decadent, carb and fat-rich desserts were my introduction into the culinary world. Because what doesn’t taste good with loads of chocolate?
I mastered the art of the perfect homemade cookies, brownies, bars…you name it. But when I got to pies, I froze. I would always turn into a nervous wreck, checking the oven religiously to ensure the pie hadn’t collapsed or cracked or disintegrated.
I even had a dream one Thanksgiving that my pie had completely evaporated! And I guess if a pie is my biggest concern, I’m doing pretty well.
Galettes, however, are the easy, laid-back cousin of pies. If a galette was a person, they’d be the one that wakes up 5 minutes before they need to go yet still manage to look good.
They can be savory (like this Butternut Beet and Ricotta one) or sweet (like this Salted Maple Apple one). So are you ready to meet galette?
This one is packed with juicy blueberries and creamy ricotta cheese, taking just 45 minutes from start to finish!
P.S. I did eventually overcome my fear of pies, and this delicious Blueberry Pie was the result!
Ingredients
Dough
- 1 ¼ cups flour 150 g
- ¼ tsp salt
- 8 Tbsp cold butter 112 g, cubed
- ¼ cup ricotta cheese 60 g
- 2 tsp lemon juice + zest of ½ the lemon
- 3 Tbsp cold water 45 mL
- 1 large egg whisked
Filling
- 2 cups fresh blueberries 350 g
- 2 Tbsp cornstarch 20 g
- 3 Tbsp sugar 50 g + more for garnishing
- 2 tsp lemon juice + zest of ½ the lemon
- Pinch of salt
- ½ cup ricotta 120 g
Instructions
- Dough: In a large bowl, whisk together salt and flour. With a pastry cutter or by hand, combine flour and cubes of butter until butter crumbles are the size of peas. Add ricotta, lemon, and water to the flour mixture, then mix just until combined (don’t over work the dough, it should hold together loosely). Shape into a ball, flatten slightly to form a thick disc, wrap with plastic wrap, and set in the fridge for at least 1 hour (or pop in the freezer for 15 minutes)
- Filling: Meanwhile, gently combine blueberries, cornstarch, sugar, lemon, and salt.
- Assemble: On a floured surface, roll dough into a 12 to 14 inch circle. Set on a parchment paper-lined baking sheet and spread on ricotta, leaving 2 inches free around the edges. Spoon blueberry mixture over the ricotta, gently pressing down to flatten the mixture. Fold free dough over the blueberries, brushing the dough with whisked egg for a shiny golden finish and sprinkling with a bit of sugar.
- Bake: Bake at 400 degrees F (204 C) for 30 to 40 minutes, or until crust is golden brown.
Nutrition Information
I originally posted this recipe on Amanda’s Cookin’.
Lori says
This was easy to make and delicious. Next time I will roll it out on the parchment paper. I had a hard time transferring to the baking pan.
April D. says
Brought this in for a coworker, who said it was in her top 10 best things she’s ever eaten! I agree. I’ve made this many times and now double the recipe and make a blueberry one and an apple one. The only thing I do that veers from the recipe is to double the ricotta in the filling and sprinkle a little extra sugar over the ricotta before adding the fruit.
Sarah says
🤯😍 So happy to hear it, April!!
Sam says
I’m about to leave one of those annoying reviews, with changes but the basis of this is so great, it’s clear this will work. In the pandemic, i didn’t have cornstarch or lemon.
I did a 2:1 ratio substituting flour for corn starch and I used an orange instead of a lemon. Oh, also, I was asked for pie so I did a more traditional style with a lattice top. I also added a pinch of cinnamon.
I’m making 4 more tonight to put in the freezer…. this was amazing. Thank you for sharing!
Sarah says
😅 This cracked me up! So happy you still loved it (even with your changes, which sound delish by the way!)
Sally Dumont says
Although I used frozen puff pastry, it was wonderful. Love tasting the lemon, the ricotta adds a beautiful creamy touch and a pinch of cinnamon rounded it all out. When time allows will try making the pastry too. Thank you!
Sarah says
So happy to hear it, Sally! Enjoy! 😀
Alice Hill says
Thank You, Just made this and is delicious!
Bess says
Can you freeze the galette and if so , before baking or after
Sarah Bond says
I haven’t tried freezing this so I can’t say for sure, but I would probably freeze before baking (if at all).