Blueberry Ricotta Galette (Print Version)
# Ingredients:
→ Dough
01 -
150g all-purpose flour
02 -
¼ teaspoon salt
03 -
112g cold butter, cubed
04 -
60g ricotta cheese
05 -
2 teaspoons lemon juice plus zest of ½ lemon
06 -
45ml cold water
07 -
1 large egg, whisked
→ Filling
08 -
350g fresh blueberries
09 -
20g cornstarch
10 -
50g sugar, plus extra for garnishing
11 -
2 teaspoons lemon juice plus zest of ½ lemon
12 -
Pinch of salt
13 -
120g ricotta cheese
# Instructions:
01 -
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 refrigerate for at least 1 hour (or freeze for 15 minutes).
02 -
Gently combine blueberries, cornstarch, sugar, lemon, and salt in a bowl.
03 -
On a floured surface, roll dough into a 12 to 14 inch circle. Transfer to a parchment paper-lined baking sheet and spread ricotta evenly, leaving 2 inches free around the edges. Spoon blueberry mixture over the ricotta, gently pressing down to flatten. Fold the outer dough over the blueberries, brush the dough with whisked egg for a shiny golden finish, and sprinkle with a bit of sugar.
04 -
Bake at 204°C (400°F) for 30 to 40 minutes, or until crust is golden brown.
# Notes:
01 -
This rustic galette combines tangy ricotta with sweet blueberries for a delightful dessert that's less structured than a traditional pie.