Adapted from Smitten Kitchen
Blueberry Ricotta Galette
- Serves: 2
- Cook Time: 30 minutes
- 1 1/4 cups (160 grams) all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons granulated sugar
- Zest of half a lemon
- 8 tablespoons (4 ounces or 113 grams) cold unsalted butter, cut into pieces
- 1/4 cup ricotta
- 3-4 tablespoons cold water
- 2 cups blueberries
- 3-4 tablespoons granulated sugar (depending on sweetness of berries)
- 3-4 tablespoons cornstarch
- Juice of half a lemon
- Pinch of salt
- 1 egg yolk beaten with 1 teaspoon water
- 1 heaped teaspoon turbinado or coarse sugar for sprinkling
- Whisk the flour, kosher salt, granulated sugar and zest together in the bottom of a large bowl. Work the butter into the flour with your fingertips or a pastry blender until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Stir ricotta and 3 tablespoons water together in a small dish and pour into butter-flour mixture. Stir together with a flexible spatula as best as you can, then use your hands to knead the mixture into a rough, craggy ball. Wrap in plastic and flatten into a disc. Chill in the fridge for 1 hour or up to 48 hours.
- Heat oven to 400 degrees. On a floured counter, roll the dough out into a large round-ish shape, about 14 to 15 inches across.
- Transfer dough to a parchment-lined baking sheet by rolling gently onto the floured rolling pin and unrolling onto the baking sheet. Refrigerate for 10 minutes.
- Stir the blueberries, 3 to 4 tablespoons granulated sugar, 2 tablespoons cornstarch, lemon juice, and a pinch of salt together. Sprinkle center of chilled dough lightly with flour and sugar - this will protect the dough from getting too wet once the filling is cooked. Spread the filling in the center of the chilled dough, leaving a 2-inch border. Fold the border over the filling, pleating the edge to make it fit.
- Whisk egg yolk and water together and brush over exposed crust. Sprinkle with coarse sugar.
- Bake galette for 30 minutes, or until golden all over. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges or just put a bunch of forks around it and let everyone dig in! Serve hot, warm or at room temperature, preferably with vanilla ice cream.