Ricotta Blueberry Galette

145 cookbooks

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

Live Eat Learn

Serves 8

12 Ingredients

1 1/4 cup Flour

1/4 tsp Salt

4 oz Butter

3/4 cup Ricotta Cheese

4 tsp Lemon Juice

1 Lemon

3 Tbsp Water

1 Egg

2 cup Fresh Blueberries

2 Tbsp Corn Starch

3 Tbsp Granulated Sugar

1 pinch Salt

8 Steps

Steps 1

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.

Steps 2

Add Ricotta Cheese, Lemon Juice, Lemon, and Water to the flour mixture, then mix just until combined.

Steps 3

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.

Steps 4

Meanwhile, gently combine Fresh Blueberries, Corn Starch, Granulated Sugar, Lemon Juice, Lemon, and Salt.

Steps 5

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, leaving 2 inches free around the edges.

Steps 6

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.

Steps 7

Bake at 400 degrees F or 204 degrees C for 30 to 40 minutes, or until crust is golden brown.

Steps 8

Serve and enjoy!