Blue and Red Berry Ricotta Galette Recipe

Introduction

This Blue and Red Berry Ricotta Galette is a delightful rustic tart featuring a tender oat crust filled with creamy ricotta and fresh fruit. Combining the sweetness of peaches and blueberries with a hint of cardamom makes for a perfect balance of flavors. It’s an approachable recipe that brings the charm of homemade pastry to your table.

Ingredients

• 1 cup cold butter, cut into small cubes (226 grams)
• 1 1/3 cups all-purpose flour (190 grams)
• 1 1/3 cups rolled oats (180 grams), processed shortly in a food processor
• 1 tbsp granulated sugar
• 2 tbsp brown sugar
• 2 tbsp chopped crystallized ginger (optional)
• 1 tsp cardamom (optional, cinnamon can be used or omitted)
• 1/2 tsp salt
• 8 tbsp chilled water
• 1 tbsp crushed graham crackers (or cornmeal, semolina, or flour) for dusting
• 1/2 cup crushed vanilla cookies (1/4 cup per galette)
• 1 cup ricotta cheese (or Farmer’s cheese or cream cheese)
• 1 egg yolk
• 1 tbsp sugar
• 1/4 tsp vanilla extract
• 2-3 ripe peaches, washed and sliced
• 3 tbsp brown sugar (for peaches)
• 1 1/2 – 2 cups blueberries, washed
• 3 tbsp brown sugar (for blueberries)
• 1 egg white
• 2 tbsp raw sugar or granulated sugar

Instructions

1. Step 1: Prepare the oat tart crust. If using a food processor, pulse the oats, flour, granulated sugar, brown sugar, cardamom, salt, and crystallized ginger briefly until oats break up but don’t over-process. Add cold butter and pulse until butter pieces are pea-sized. Gradually add chilled water and pulse until dough is moistened and comes together. Form into a disk, wrap, and chill for 1 hour.
2. Step 2: If making by hand, chop oats finely without over-processing. Combine oats with flour, sugars, ginger, cardamom, and salt. Cut in the cold butter using a fork until butter is pea-sized. Slowly add ice water, mixing until dough comes together. Shape into a disk, wrap, and refrigerate for 1 hour.
3. Step 3: Divide the chilled dough in half. Sprinkle parchment paper with crushed graham crackers to prevent sticking. Roll each half into a 10-12 inch circle, about 1/4 inch thick.
4. Step 4: For the peach galette, mix ricotta cheese, sugar, vanilla extract, and egg yolk in a small dish. Spread this cheese filling over the rolled crust, leaving a 2-inch border. Sprinkle with crushed vanilla cookies.
5. Step 5: Toss sliced peaches with 3 tablespoons of brown sugar. Layer the sugared peaches over the cheese. Fold the edges of the crust inward to partially cover the filling and gently press to seal. Transfer the galette with parchment onto a baking sheet.
6. Step 6: For the blueberry galette, toss blueberries with 3 tablespoons of brown sugar. Sprinkle crushed vanilla cookies over the other rolled crust, then layer the sugared blueberries on top, leaving a 2-inch border. Fold the edges in and press gently. Place on the same baking sheet as the peach galette.
7. Step 7: Chill both assembled galettes in the refrigerator for 15 minutes. Meanwhile, preheat the oven to 400°F (200°C).
8. Step 8: Whisk the egg white until foamy. Brush it evenly over the crust edges of both galettes. Sprinkle each with about 1 tablespoon of raw or granulated sugar.
9. Step 9: Bake the galettes in the preheated oven for 25-30 minutes, or until the crusts turn golden brown and the fruit is bubbly.
10. Step 10: Allow the galettes to cool on the baking sheet. Serve warm or at room temperature the same day for best flavor.

Tips & Variations

• To make the crust gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for pastries.
• If you don’t have crystallized ginger, omit it or add a pinch of ground ginger for a similar warm note.
• Try swapping peaches with nectarines or plums for a different fruity twist.
• Using Farmer’s cheese or cream cheese instead of ricotta will result in a richer filling texture.
• For a sturdier crust, gently grate frozen butter instead of chopping.

Storage

Store baked galettes covered in the refrigerator for up to 3-4 days. Reheat gently in a low oven or microwave before serving to refresh the crust crispness. The galettes are best enjoyed the day they are made but keep well chilled if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, the crust dough can be prepared and refrigerated for up to 24 hours before rolling out and assembling the galettes.

What can I use if I don’t have rolled oats?

If you don’t have rolled oats, you can substitute with quick oats or oat flour, although the texture will be slightly different. You may also use finely ground nuts for added texture but adjust flour accordingly.

Blue and Red Berry Ricotta Galette Recipe

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★★★★★

4.4 from 543 reviews

This Blue and Red Berry Ricotta Galette recipe combines the rustic charm of a flaky oatmeal tart crust with luscious ricotta cheese filling and fresh peaches and blueberries. A delicious, slightly sweetened fruit galette perfect for a cozy dessert or afternoon treat, featuring optional spices like cardamom or cinnamon and a crisp, buttery crust with a subtle oat texture.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 2 galettes (serves approximately 6-8) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Crust Ingredients

• 1 cup cold butter, cut into small cubes (226 grams)
• 1 1/3 cups all-purpose flour (190 grams)
• 1 1/3 cups rolled oats (180 grams), processed shortly in the food processor
• 1 tbsp granulated sugar
• 2 tbsp brown sugar
• 2 tbsp chopped crystallized ginger (optional)
• 1 tsp cardamom (optional; substitute cinnamon or omit)
• 1/2 tsp salt
• 8 tbsp chilled water
• 1 tbsp crushed graham crackers (or cornmeal, semolina, or flour) to dust surface when rolling dough

Filling Ingredients

• 1/2 cup crushed vanilla cookies (1/4 cup per galette)
• 1 cup ricotta cheese (or use Farmer’s cheese or cream cheese)
• 1 egg yolk
• 1 tbsp sugar
• 1/4 tsp vanilla extract
• 2–3 ripe peaches, washed and sliced
• 3 tbsp brown sugar for peaches
• 1 1/2 – 2 cups blueberries, washed
• 3 tbsp brown sugar for blueberries

Glaze

• 1 egg white
• 2 tbsp raw sugar or granulated sugar

Instructions

1. Prepare the Oatmeal Tart Crust: Using a food processor, pulse the rolled oats, flour, granulated sugar, brown sugar, cardamom, salt, and crystallized ginger for about 10 seconds until oats are broken up but not over-processed. Add cold cubed butter and pulse until pea-sized pieces remain. Gradually add chilled water and pulse until dough is moistened and clumps together. Gather dough into a ball and flatten into a disk, then wrap and chill for 1 hour. Alternatively, chop oats by hand and mix with dry ingredients, then cut in butter with a fork, adding water gradually to form dough, chill as above.
2. Roll Out the Crust: Divide the chilled dough in half. Sprinkle parchment paper with crushed graham crackers to prevent sticking. Roll out each half to a 10-12 inch round about 1/4 inch thick.
3. Prepare the Peach Galette Filling: In a small dish, mix ricotta cheese, sugar, vanilla extract, and egg yolk until smooth. Spread this filling evenly over one rolled-out crust, leaving a 2-inch border. Sprinkle with crushed vanilla cookies. In a bowl, toss sliced peaches with brown sugar, then layer the sugared peaches over the ricotta mixture. Fold the crust edges inward over the fruit, gently pressing to seal. Transfer with parchment to a baking sheet.
4. Prepare the Blueberry Galette Filling: Toss blueberries with brown sugar in a bowl. Sprinkle crushed vanilla cookies on the second rolled-out crust, then evenly layer the blueberry mixture, leaving a 2-inch border. Fold edges inward gently and transfer to the same baking sheet, trimming parchment to fit.
5. Chill the Galettes: Refrigerate both galettes for 15 minutes to firm up the dough. Meanwhile, preheat the oven to 400°F (204°C).
6. Apply the Egg White Glaze: Whisk the egg white until foamy. Brush over the crust edges of both galettes and sprinkle with raw sugar to add a nice sparkle and light sweetness.
7. Bake: Bake the galettes on the baking sheet at 400°F for 25-30 minutes, or until the crust is golden brown and the fruit filling is bubbling.
8. Cool and Serve: Allow the galettes to cool on the baking sheet. Serve warm or at room temperature. Store any leftovers covered in the refrigerator for up to 3-4 days.

Notes

• You can substitute rolled oats with quick oats if needed, but avoid instant oats for better texture.
• Cardamom can be replaced with cinnamon or omitted based on preference.
• For dusting the rolling surface, use graham crackers, cornmeal, semolina, or extra flour to prevent sticking.
• Ricotta cheese can be substituted with Farmer’s cheese or cream cheese for a slightly different texture and flavor.
• Ensure butter is very cold to achieve a flaky crust texture.
• Handle dough minimally when mixing and rolling to keep it tender.
• The galettes are best eaten the same day but can be refrigerated and enjoyed within 3-4 days.

Keywords: galette, ricotta, blueberry, peach, dessert, tart, oatmeal crust, fruit galette, rustic tart