Monday, July 4, 2016

Summer Ricotta Galette

Happy 4th of July! We are kicking off this holiday with a refreshing dessert that has lemon zest in the dough! We are heading to a BBQ and I decided to make this recipe with a combination of blueberries and strawberries inside to get the full 'red, white, & blue' experience this holiday. This dessert smells so good and I just know it will taste amazing too. Enjoy your long weekend!


- 1 1/4 cup flour
- 1 1/2 tsp. sugar
- 1/2 tsp. salt
- zest of half a lemon
- 8 tbsp. butter, cold and cut into pieces
- 1/4 cup ricotta
- 3 tbsp. water

- 2 cups of fruit, I used 1 cup of blueberries and 1 cup of strawberries (sliced)
- 4 tbsp. sugar
- 2 tbsp. cornstarch
- pinch of salt
- juice of half a lemon

- 1 egg yolk
- 1 tsp. water

1. To make the dough, mix your flour, sugar, salt, and lemon zest together.
2. Put your butter pieces in the bowl and mix together with your hands until tiny balls of dough form.
3. In a small bowl, whisk your ricotta and water together. Add it to your flour mixture and mix in your Kitchenaid mixer until a ball of dough forms.
4. Place your dough in plastic wrap and place in the refrigerator for at least at hour to chill.
5. Preheat your oven to 400 degrees.
6. Roll out your dough on parchment paper.
7. Prepare your fruit, sugar, cornstarch, salt and lemon juice together in a bowl.
8. Put in the center of your dough and fold the edges over, with some of the fruit showing.
9. Brush your glaze on the dough and sprinkle some sugar on top of it.
10. Bake for 30 minutes.

 Fruit filling

 Dough with fruit filling and glaze

Baked ricotta galette


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