Blueberry Lemon Ricotta Galette
Large cookies. Rustic pastry. Flat cake. Pizza pie. Can you picture it? Using these descriptions, can you picture a galette? Well, yes, you did have the advantage of that pretty picture that intrigued you enough to be reading my post but aren’t those some pretty awesome culinary adjectives? One look at that freeform, perfectly-imperfect Blueberry Lemon Ricotta Galette and it’s easy to be intrigued.
galette 101
Similar to a pastry (like pie crust) or more like a pancake or crepe, the base of a galette is subject to regional adaptations. Some are even made with potatoes. Fillings can be sweet (fruit and/or cream fillings) or savory (vegetables, herbs, cheeses and/or meats). The edge of the crust is often folded up and onto the filling to keep the filling contained and for convenience of eating. The fact that it looks stunning doesn’t hurt either!
start here
For anyone who has ever hesitated to make a pie from scratch, this is the place to start.
- Store-bought crust is fine. Sometimes it is a good idea to simplify certain steps in a process to gain experience which will, in turn, encourage more confidence. It will be delicious! However, making pie crust from scratch is one of my favorite things to do and I credit that to the recipe I use (thank God for church cookbooks). It’s called Never Fail Pie Crust for a reason and this link includes a video of the rolling process and a trick on how to transfer the crust to the plate. One batch will make 3 single crusts which can be made ahead and frozen.
- A galette simplifies the pie-making process by using a cookie sheet in place of a pie plate. Once the crust is rolled out, it only needs to be transferred to, and laid flat on, the cookie sheet … no centering the crust over the plate … no crimping edges. It is a perfect way to become comfortable rolling out and handling pie crust.
- Make your own filling. This is where the homemade factor is really noticeable. It is not a difficult process and the smell of the fruit simmering is worth every minute! Also, the filling can be made a day or two in advance. If you still need convincing, the galette most likely will not hold all of the filling which means … LEFTOVERS! Just imagine the warm blueberries spread over pancakes or waffles or stirred into oatmeal. Even cold, it can be mixed into yogurt or added to a smoothie!
the folding process
ready … set … blueberry lemon ricotta galette
pin it for later!
You had me at ‘rustic pastry’! The description alone is tempting, but that Blueberry Lemon Ricotta Galette sounds absolutely irresistible