Easy Blueberry Galette with Ricotta & Lemon
Does anyone else feel like blueberry pie - or in this case, galette (a.k.a. rustic pie) - is one of the most underrated of all the blueberry desserts? You’ve got your usual suspects - cheesecake, bars, muffins, scones, even an occasional crumble, crisp or cobbler, but I can’t remember the last time I had straight up blueberry pie. Maybe I’m going to the dinner parties? This week, I’m giving a little love to one of my favorite fruits, blueberries, which also happens to be the staple ingredient (kind of) in a Montana classic: huckleberry pie.
What’s the difference between blueberries and huckleberries, you ask? Well, considering they’re different plants altogether, blueberries and huckleberries are often confused for one another. A couple main differences are that blueberries are always blue, but huckleberries can be found in a variety of colors like red, black and purple; and while mature blueberries are sweet, huckleberries can be both sweet or sour depending on the variety.
Either way, these tasty berries are basically interchangeable when it comes to desserts, which is good news for me because I don’t know where I would even begin to track down huckleberries in Singapore.
On another note, I vow to never make a pan pie again now that I know how simple (read: foolproof) a galette is. I layered my galette base with a healthy dose of creamy ricotta cheese, a drizzle of honey and piled it high with fresh blueberries and topped it off with a squeeze of fresh citrus. *drool*
Blueberry Galette with Ricotta & Lemon
Makes 8 servings
Prep time: 15 minutes (plus 30 minutes to chill the dough)
Cook time: 40-50 minutes
1-3/4 cups all-purpose flour
8 oz. very cold butter, cubed
1/4 cup ice cold vodka or water
2 lbs fresh or frozen blueberries (thawed & drained)
Zest & juice of 1 lemon
2-3 tablespoons tapioca flour or cornstarch
1 cup ricotta cheese
Honey, for drizzling
1 egg, beaten
Raw sugar, for sprinkling
1. Preheat oven to 375ºF. In a food processor, pulse together flour, butter and a pinch of salt until the mixture resembles coarse breadcrumbs; slowly pour in ice cold vodka or water and continue to pulse until dough just comes together. Dump onto a floured surface and fold dough together, working quickly, until dough has come together in the middle, but still slightly crumbly on the edges. Roughly form into a ball, wrap in plastic wrap and chill for at least 30 minutes.
2. Meanwhile, prepare your blueberries. In a large bowl, toss blueberries with lemon zest, juice and tapioca flour or cornstarch until evenly coated. Set aside.
3. Once dough is chilled, roll it out on a lightly floured surface to a 14-inch (or so) round, about 1/8-inch thick. Don’t worry about perfect edges, this is a rustic pie - the more imperfect the better! Transfer dough to a parchment lined baking sheet.
4. Generously spread ricotta in an even layer on the base of the pie dough, leaving around a 3-inch border uncovered. Drizzle the ricotta with honey and top with blueberries. Lift the dough up and over the blueberries, working in sections. Using a pastry brush, lightly brush the beaten eggs onto the top of the galette. Sprinkle with raw sugar and transfer baking sheet to the oven.
5. Bake until crust is golden brown and the fruit is bubbling. If you notice the top crust getting too brown, cover with foil and continue baking until it’s complete cooked through. Remove galette from oven and allow it to come to room temperature. Cut into wedges and serve with your favorite vanilla ice cream. Enjoy!
This recipe was adapted from Carla Lalli Music’s 10-Minute Pastry Dough recipe featured in Where Cooking Begins.