Ricotta Blueberry Galette

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Dough

155 g

All-Purpose Flour

2 g

Salt

120 g

Butter

60 g

Ricotta Cheese

1

Lemon , zested, freshly squeezed, divided

4 tsp juice plus zest per 8 servings

45 mL

Cold Water

1

Egg , beaten

Filling

300 g

Fresh Blueberries

15 g

Corn Starch

35 g

Granulated Sugar

plus more for garnish

1 pinch

Salt

120 g

Ricotta Cheese

Cooking Instructions

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Step 1

In a large bowl, whisk together Salt (2 g) and All-Purpose Flour (155 g) . With a pastry cutter or by hand, combine flour and cubes of Butter (120 g) until butter crumbles are the size of peas.

Step 2

Add Ricotta Cheese (60 g) , half of the juice and half the zest from Lemon (1) and Water (45 mL) to the flour mixture, then mix just until combined.

Step 3

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