This Ricotta Blueberry Galette is the perfect balance between elegant and rustic. With a buttery, flaky crust, creamy ricotta, and juicy blueberries, it’s an irresistible dessert that’s both simple and stunning. Whether for a casual brunch or a special occasion, this galette will impress!
In our home, galettes are a weekend favorite. My little family adores this Ricotta Blueberry Galette for breakfast or as a delightful dessert after dinner. My husband can never resist the golden crust, and my kids love the bursts of sweet-tart blueberries. It’s a recipe that always brings smiles to the table, and every time I make it, it feels like a little celebration. The best part? It’s so easy to whip up, but it always looks as if you’ve spent hours in the kitchen – a true family treasure!
Why This Ricotta Blueberry Galette is a Must-Try
This Ricotta Blueberry Galette stands out for its flaky, buttery crust and creamy ricotta filling that pairs perfectly with the tart sweetness of fresh blueberries. The hint of lemon adds a bright, zesty flavor that elevates the whole dish. It’s easy to make, yet looks and tastes impressively gourmet. Perfect for breakfast, dessert, or even a sweet snack, this galette is versatile and always satisfying!
Ingredients:
For the Dough:
- 1 ¼ cups (150g) all-purpose flour
- ¼ tsp (1g) salt
- 8 tbsp (112g) cold butter, cubed
- ¼ cup (60g) ricotta cheese
- 2 tsp (10ml) lemon juice + zest of ½ lemon
- 3 tbsp (45ml) cold water
- 1 large egg, whisked (for brushing)
For the Filling:
- 2 cups (350g) fresh blueberries
- 2 tbsp (20g) cornstarch
- 3 tbsp (50g) sugar + extra for sprinkling
- 2 tsp (10ml) lemon juice + zest of ½ lemon
- Pinch of salt
- ½ cup (120g) ricotta cheese
Directions:
Make the Dough:
- In a large bowl, whisk together the flour and salt. Using a pastry cutter or your hands, cut the cold butter into the flour mixture until the butter pieces are about the size of peas.
- Add the ricotta, lemon juice, lemon zest, and cold water to the flour mixture, gently mixing until the dough begins to come together. Be careful not to overwork it – the dough should just hold together.
- Shape the dough into a ball, then flatten it slightly into a thick disc. Wrap the dough in plastic wrap and refrigerate for at least 1 hour (or freeze for 15 minutes to speed things up).
Make the Filling:
- In a large bowl, gently combine the fresh blueberries, cornstarch, sugar, lemon juice, lemon zest, and a pinch of salt. Set aside.
Assemble the Galette:
- Preheat your oven to 400°F (204°C).
- On a floured surface, roll the chilled dough into a 12-14 inch (30-35 cm) circle. Transfer the rolled dough to a parchment-lined baking sheet.
- Spread the ricotta cheese evenly onto the dough, leaving a 2-inch (5 cm) border around the edges. Spoon the blueberry mixture over the ricotta, gently pressing the berries to flatten them slightly.
- Fold the dough edges over the blueberries, pleating as needed to encase the filling. Brush the dough with the whisked egg for a golden finish and sprinkle with sugar for extra sweetness and crunch.
Bake the Galette:
- Bake the galette in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the galette cool slightly before serving. Enjoy it warm or at room temperature.
Notes:
- If you don’t have fresh blueberries, you can use frozen blueberries, but be sure to thaw and drain them first.
- For a nuttier flavor, try adding a tablespoon of almond flour to the dough or substituting ground nuts in the crust.
- This galette can be served with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence!
