Fresh Fruit + Ricotta Galette


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Fresh Fruit + Ricotta Galette
This recipe is from the great blog, Smitten Kitchen. I have never made anything from it that wasn't absolutely delicious. The big expenses here are the ricotta, butter, and fruit. I picked strawberry and rhubarb as that was what we had in stock at the time of this writing, but July gives us a fantastic array of wonderful local fruits. So keep your eyes peeled for new fruits and don't hesitate to substitute your favorite summer fruit!
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 20 minutes
Servings
7-8 in galette
Ingredients
Dough
  • 1/2 lemon zested
  • 1 1/4 cup all-purpose flour
  • 1/2 tbsp salt
  • 1 1/2 tbsp sugar,
  • 8 tbsp butter
  • 1/4 cup ricotta
Filling
  • 2 cups fresh fruit
  • 3 tbsp sugar,
  • 2 tbsp cornstarch
  • 1/2 lemon - juiced
  • 1 egg yolk for brushing on crust
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 20 minutes
Servings
7-8 in galette
Ingredients
Dough
  • 1/2 lemon zested
  • 1 1/4 cup all-purpose flour
  • 1/2 tbsp salt
  • 1 1/2 tbsp sugar,
  • 8 tbsp butter
  • 1/4 cup ricotta
Filling
  • 2 cups fresh fruit
  • 3 tbsp sugar,
  • 2 tbsp cornstarch
  • 1/2 lemon - juiced
  • 1 egg yolk for brushing on crust
Instructions
Dough
  1. Whisk the flour, salt (.5 tblsp), sugar (1.5 tsp), and zest of half of a lemon together in a large bowl.
  2. Use your finger or a pastry blender to work the butter into the dry ingredients until the butter is the size of small peas.
  3. In a small bowl, stir the ricotta and 3 tblsp water together and then pour them into the dough mixture.
  4. Stir everything together and then knead the mixture with your hands until it becomes a rough craggy ball
  5. Wrap the dough in plastic and then flatten it into a disc.
  6. Pop it in the fridge for 1 hour, or up to 48 hours if you wanted to do this part in advance. (You can also put it in the freezer for 15 minutes if you have enough space.)
Filling
  1. Preheat the oven to 400 F
  2. Chop whatever fruit you choose to use, ultimately making 2 cups of fruit for the filling.
  3. Add the fruit, 3 tblsp of sugar, 2 tblsp cornstarch, juice of half a lemon, and a pinch of salt in a bowl and stir. Done.
Assembly
  1. Roll out the dough on a floured counter, rolling it out to about 15 inches across, then transfer to a parchment-lined baking sheet.
  2. Spread the filling in the center of the rolled-out dough, leaving a 2-inch border so you can fold the pastry.
  3. Fold the edges of the dough towards the center over the filling, leaving some of the filling exposed.
  4. Whisk egg yolk and 1 tsp of water together and brush the exposed crust.
Bake
  1. Bake for 30 minutes, or golden all over.
  2. Remove from the oven and let it sit for 15 minutes.
  3. Serve immediately, or warm, or at room temperatures. You could cut it into convenient wedges, or you could eat the whole thing... You decide.
Recipe Notes

Adapted, in language only, from Smitten Kitchen's recipe found here: https://smittenkitchen.com/2014/07/blue-and-red-berry-ricotta-galette/


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