Name: Ricotta Blueberry Galette
Total time: PT3600.0S
Yield: 8
Ingredients: 1 1/4 cup All-Purpose Flour; 1/4 teaspoon Salt; 8 tablespoon Butter; 1/4 cup Ricotta Cheese; 1 Lemon; 3 tablespoon Water; 1 Egg; 2 cup Fresh Blueberry; 2 tablespoon Corn Starch; 3 tablespoon Granulated Sugar; 1 pinch Salt; 1/2 cup Ricotta Cheese

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

Low-Fat

Oven

Beginner

Date Night

Ricotta Blueberry Galette

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Dough

All-Purpose Flour

Salt

teaspoon

Butter

tablespoon

Ricotta Cheese

Lemon

Water

Filling

Fresh Blueberry

Corn Starch

Granulated Sugar

pinch

Freezer

In a large bowl, whisk together {@2:} and {@0:}. With a pastry cutter or by hand, combine flour and cubes of {@1:} until butter crumbles are the size of peas.

In a large bowl, whisk together Salt (1/4 teaspoon) and All-Purpose Flour (1 1/4 cup). With a pastry cutter or by hand, combine flour and cubes of Butter (8 tablespoon) until butter crumbles are the size of peas.

Add {@0:}, half of the juice and half the zest from {@1:} and {@2:} to the flour mixture, then mix just until combined.

Add Ricotta Cheese (1/4 cup), half of the juice and half the zest from Lemon (1 N/A) [zested, freshly squeezed, divided] and Water (3 tablespoon) to the flour mixture, then mix just until combined.

Add Ricotta Cheese (1/4 cup), half of the juice and half the zest from Lemon (1) and Water (3 tablespoon) to the flour mixture, then mix just until combined.

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.

Meanwhile, gently combine {@1:}, {@2:}, {@0:}, the remaining half of the juice and zest from Lemon, and {@3:}.

Meanwhile, gently combine Fresh Blueberry (2 cup), Corn Starch (2 tablespoon), Granulated Sugar (3 tablespoon), the remaining half of the juice and zest from Lemon, and Salt (1 pinch).

On a floured surface, roll dough into a 12 to 14-inch circle. Set on a parchment paper-lined baking sheet and spread on {@0:}, leaving 2 inches free around the edges.

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 Cheese (1/2 cup) [no prep], leaving 2 inches free around the edges.

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 Cheese (1/2 cup), 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 {@0:} for a shiny golden finish and sprinkling with a bit of sugar.

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 (1 N/A) [Beaten] for a shiny golden finish and sprinkling with a bit of sugar.

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 (1) for a shiny golden finish and sprinkling with a bit of sugar.

Bake at 400 degrees F (200 degrees C) for 30 to 40 minutes, or until crust is golden brown.

Serve warm, with topping such as whipped cream or ice cream if desired.

Ricotta Blueberry Galette

4.0

1HR

$1.05

Ingredients

Nutrition Per Serving

Nutrition Per Serving

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