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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/blue-and-red-berry-ricotta-galette-recipe/