Description
This rustic Blueberry Ricotta Galette is packed with sweet and juicy blueberries, lemon and Galbani Ricotta. It will be your new favorite dessert to make all year long!
Ingredients
Scale
GALETTE CRUST
1 1/4 cup whole wheat flour
1/4 cup extra virgin olive oil
1/4 cup ice cold water
2 tbsp coconut sugar
3 tbsp milk for washing
BLUEBERRY RICOTTA FILLING
1/2 cup Galbani® Double Cream Ricotta
1 pint blueberries
1 tbsp lemon juice
zest of one medium lemon
2 tbs tapioca flour
3 tbsp raw or coconut sugar
Instructions
- In a mixing bowl, combine flour, oil, salt and 1/4 cup water. Stir to combine. Add more water or flour if needed.
- Transfer the dough to a lightly floured surface and form into a ball. Wrap in plastic wrap and place in the refrigerator for around 40 minutes.
- Meanwhile, in a medium bowl, toss blueberries, lemon juice, lemon zest, flour and sugar.
- Preheat the oven to 375 F. Roll out your dough into a 13-inch round on a lightly floured surface. Then transfer the dough on a parchment paper-lined baking sheet. Spread the ricotta in the center of the dough, leaving a 1 1/2 to 2-inch border all around. Add the blueberry mixture, gently pressing down. Fold over the pastry border, brush with milk and sprinkle with a little coconut sugar.
- Bake the galette until the crust is fully cooked and golden brown, about 35 minutes. Remove from the oven and let it cool slightly before slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes