Description
A mouthwatering treat featuring a flaky crust and a creamy ricotta filling studded with fresh blueberries.
Ingredients
- 1 1/4 cups All-purpose flour
- 1/4 tsp Salt
- 8 tbsp Unsalted butter (chilled and cubed)
- 3-4 tbsp Ice water
- 1 tbsp Granulated sugar (optional)
- 1 cup Ricotta cheese
- 1 1/2 cups Fresh blueberries
- 2 tbsp Honey
- 1 tbsp Fresh thyme leaves (finely chopped)
- 1 tsp Lemon zest
- 1 tsp Vanilla extract
- 1 tbsp Cornstarch
- 1 Egg (beaten for egg wash)
- 1 tbsp Coarse sugar (for sprinkling)
Instructions
- Combine the flour, optional sugar, and salt in a large bowl. Work in the chilled butter until the mixture resembles coarse crumbs.
- Add ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
- Mix the ricotta cheese with honey, lemon zest, vanilla extract, and thyme in a medium bowl. Gently stir in cornstarch.
- Preheat your oven to 375°F. Roll out the dough into a 12-inch circle on a floured surface, then transfer it to a parchment-lined baking sheet.
- Spread the ricotta filling in the center of the dough, leaving a 2-inch border, and sprinkle the blueberries on top.
- Fold the edges of the dough over the filling, pleating as necessary to create a lovely crust. Brush the top with the beaten egg and sprinkle coarse sugar over it.
- Bake for 40-45 minutes, or until the crust is golden and the filling is bubbly.
- Allow the galette to cool for 10-15 minutes before slicing.
Notes
Use cold ingredients and don’t overwork the dough for the best texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian