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This rustic Ricotta Blueberry Galette brings together buttery pastry with creamy ricotta and juicy blueberries for an impressive yet simple dessert. The free-form tart requires no special equipment or techniques, making it perfect for both weeknight treats and special occasions.
I first made this galette when unexpected company arrived one summer evening. The casual elegance of this dessert paired with its incredible flavor had everyone requesting the recipe, and it's become my signature summer dessert ever since.
Ingredients
- Flour: 1 ¼ cups, provides structure while remaining tender
- Salt: ¼ teaspoon, enhances flavor and balances sweetness
- Cold butter: 8 tablespoons, creates flaky layers when it melts in the oven
- Ricotta cheese: ¼ cup, adds richness and tenderness to the crust
- Lemon juice with zest: 2 teaspoons, brightens flavor and helps tenderize the dough
- Cold water: 3 tablespoons, brings the dough together
- Egg: 1 large, for a golden brown finish when brushed on crust
- Fresh blueberries: 2 cups, choose plump berries with a slight dusty bloom
- Cornstarch: 2 tablespoons, thickens the juices as berries cook
- Sugar: 3 tablespoons, sweetens filling while letting berry flavor shine
- Lemon juice with zest: 2 teaspoons, balances sweetness and enhances blueberry flavor
- Salt: Pinch, amplifies all flavors
- Ricotta: ½ cup, creates a creamy base layer that prevents soggy crust
Step-by-Step Instructions
- Make the Dough:
- Begin by whisking flour and salt in a large bowl. Add cold cubed butter and work it into the flour using your fingertips or a pastry cutter until the mixture resembles coarse peas. The varied butter pieces create different textures in your final crust. Gently incorporate the ricotta, lemon juice, zest, and cold water, mixing just until the dough holds together. Overmixing will develop gluten and make your crust tough. Shape into a disc, wrap in plastic, and refrigerate for at least one hour to relax the gluten and firm up the butter.
- Prepare the Filling:
- While the dough chills, combine fresh blueberries, cornstarch, sugar, lemon juice, zest, and salt in a bowl. Toss gently to avoid crushing the berries. The cornstarch will look powdery at this stage but will dissolve as the berries release their juices during baking. This mixture creates the perfect balance of sweet and tangy with a sauce that thickens beautifully.
- Roll and Assemble:
- On a lightly floured surface, roll your chilled dough into a 12 to 14 inch circle. The dough should be about ⅛ inch thick with rustic, uneven edges. Transfer to a parchment lined baking sheet. Spread the ricotta in an even layer in the center, leaving a 2 inch border all around. This ricotta layer creates a barrier between the juicy berries and the crust, preventing sogginess. Spoon the blueberry mixture over the ricotta and gently press down to create an even filling.
- Fold and Bake:
- Fold the outer edges of dough over the filling, pleating as you go around the circle. The beauty of a galette is in its rustic appearance, so embrace the imperfections. Brush the exposed dough with beaten egg for a golden shine, and sprinkle with additional sugar for sparkle and crunch. Bake in a 400°F oven for 30 to 40 minutes until the crust is deeply golden and the filling is bubbling. Let cool slightly before slicing.
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The ricotta in this recipe is truly the secret weapon. Not only does it create a silky layer between the crust and berries, but it also adds a subtle tang that complements the sweet blueberries perfectly. My grandmother taught me this trick of adding ricotta to both the dough and filling after she learned it from an Italian neighbor decades ago.
Make Ahead Options
This galette can be prepared in stages if you're short on time. The dough can be made up to three days ahead and kept refrigerated, or frozen for up to a month. Just thaw overnight in the refrigerator before rolling. The entire assembled galette can be frozen unbaked for up to a month wrap it well and bake directly from frozen, adding about 10 minutes to the baking time.
Seasonal Variations
While blueberries create a stunning summer version, this versatile recipe adapts beautifully to any season. In spring, try strawberries with a hint of basil. Summer brings options like peaches, nectarines, or blackberries. Fall calls for apples or pears with warming spices like cinnamon and nutmeg. Winter citrus like blood oranges make a vibrant alternative when berries aren't at their peak.
Serving Suggestions
For an elevated dessert experience, serve slices while still slightly warm with a dollop of lightly sweetened whipped cream or a small scoop of vanilla bean ice cream. For brunch, try it alongside a cup of coffee with no accompaniments needed. The galette can be served at room temperature, making it perfect for picnics or potlucks where convenience matters.
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This galette delivers the perfect mix of simplicity and elegance, ensuring it will become a favorite in your dessert rotation.
Frequently Asked Questions
- → Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries, but don't thaw them first. Add an extra tablespoon of cornstarch to absorb the additional moisture they'll release during baking. The baking time may need to be extended by 5-10 minutes.
- → How do I prevent a soggy bottom crust?
To prevent a soggy bottom, make sure your ricotta layer creates a barrier between the blueberries and the dough. You can also blind bake the crust for 10 minutes before adding fillings, or place the baking sheet on the lowest rack of your oven.
- → Can I make the dough ahead of time?
Absolutely! The dough can be prepared up to 3 days in advance and stored in the refrigerator. You can also freeze it for up to a month - just thaw overnight in the refrigerator before using.
- → What can I substitute for ricotta cheese?
Cream cheese makes a good substitute in both the dough and filling, though it will yield a tangier flavor. Mascarpone works beautifully for a richer result, or Greek yogurt (strained) for a lighter option.
- → How should I store leftovers?
Store any leftover galette loosely covered at room temperature for up to 2 days, or refrigerated for up to 4 days. Reheat in a 300°F oven for 10 minutes to restore the crust's crispness.
- → Can I use other fruits instead of blueberries?
Yes! Strawberries, raspberries, blackberries, peaches, or apples all work wonderfully. Adjust sugar according to the fruit's sweetness, and consider adding extra cornstarch for very juicy fruits like strawberries.