Ricotta Blueberry Galette

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?

P.S. I did eventually overcome my fear of pies, and this delicious Blueberry Pie was the result!

Ricotta Blueberry Galette

This Ricotta Blueberry Galette recipe is a simple, foolproof pie that’s rustic yet gorgeous, while also simple to make and so delicious!

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Course: Baked Goods, Breakfasts, Desserts

Cuisine: American

Keyword: blueberry galette, blueberry tart

Diet: Vegetarian

Occasion: 4th of July, Birthdays, Easter, Game Day, Valentine’s Day

Time: 45 minutes or less

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 8 slices

Calories: 229kcal

Author: Sarah Bond

4.34 from 3 votes

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

Serving: 1slice | Calories: 229kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 7.6g | Cholesterol: 54mg | Sodium: 166mg | Potassium: 68mg | Fiber: 1.5g | Sugar: 8.3g | Vitamin A: 650IU | Vitamin C: 11.6mg | Calcium: 10mg | Iron: 1.6mg

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I originally posted this recipe on Amanda’s Cookin’.