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?
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!
Ricotta Blueberry Galette
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
I originally posted this recipe on Amanda’s Cookin’.
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.
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.
🤯😍 So happy to hear it, April!!