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To make a Blueberry Lemon Ricotta Galette, you will need: - 1 ½ cups all-purpose flour - ½ teaspoon salt - 2 tablespoons granulated sugar - ½ cup unsalted butter, cold and cubed - 4-5 tablespoons ice water - 1 cup ricotta cheese - 1 tablespoon lemon zest - 2 tablespoons fresh lemon juice - 2 cups fresh blueberries - 2 tablespoons honey - 1 tablespoon cornstarch - 1 egg, beaten (for egg wash) - Extra sugar for sprinkling If you want to switch things up, here are some easy swaps: - Use whole wheat flour instead of all-purpose flour for a nuttier taste. - Try cream cheese instead of ricotta for a richer filling. - Replace honey with maple syrup for a different sweet flavor. - For a gluten-free option, use a gluten-free flour blend. Choosing the best blueberries is key for this recipe. Follow these tips: - Look for plump, firm berries with a deep blue color. - Avoid berries with green or red spots, as they may not be ripe. - Check for any signs of mold or squished berries in the container. - Smell the blueberries; they should have a sweet, fruity scent. - If possible, buy organic blueberries for better flavor and less pesticide. Now you're ready to gather your ingredients and dive into making this delightful galette! To start, gather your ingredients. You will need flour, salt, sugar, butter, and ice water. In a large bowl, whisk together 1 ½ cups of flour, ½ teaspoon of salt, and 2 tablespoons of sugar. Next, add ½ cup of cold, cubed butter. Use your fingers or a pastry cutter to mix until it looks like coarse crumbs. This step is key for a flaky crust. Gradually add 4 to 5 tablespoons of ice water, one tablespoon at a time. Mix it until the dough starts to come together. You might not need all the water. Once it forms a ball, shape it into a disk. Wrap it in plastic and chill it in the fridge for at least 30 minutes. Chilling helps the butter firm up, which gives the crust a great texture. While the dough chills, prepare the filling. In a bowl, mix 1 cup of ricotta cheese, 1 tablespoon of lemon zest, and 2 tablespoons of fresh lemon juice. Also, add 2 tablespoons of honey and 1 tablespoon of cornstarch. Stir until the mixture is smooth. Be gentle when you fold in 2 cups of fresh blueberries. This keeps them whole and adds a nice texture. Once the dough is ready, preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface into a 12-inch circle. Move the dough to a baking sheet lined with parchment paper. Now, spoon the ricotta mixture into the center of the dough, leaving a 2-inch border all around. Carefully fold the edges of the dough over the filling. Pleat it as you go to create a nice look. Brush the outer edge with a beaten egg and sprinkle some sugar on top. This gives it a lovely golden color when baked. Bake the galette for 35 to 40 minutes. You want the crust to be golden brown and the filling bubbly. Once it’s done, let it cool slightly before slicing. Serve it warm or at room temperature for a delightful treat! To get that perfect crust, use cold butter. Cut it into small cubes. This helps create flaky layers. Make sure to mix until it looks like coarse crumbs. When adding ice water, do so slowly. Use just enough to make the dough hold together. Chill the dough for at least 30 minutes. This step makes the crust easier to roll out. One common mistake is overworking the dough. This can make it tough. Mix just until combined. Another mistake is not chilling the dough. If the dough is warm, the butter melts. This stops the crust from being flaky. Lastly, don’t skip the egg wash. It gives the crust a nice shine and golden color. For serving, place the galette on a wooden board. This gives it a rustic feel. Garnish with fresh mint leaves for color. A light dusting of powdered sugar adds a sweet touch. You can also serve it warm with a scoop of vanilla ice cream. This enhances the flavors of the blueberries and lemon. Enjoy this treat with family and friends! {{image_2}} You can easily adapt this recipe for various diets. For a gluten-free version, swap all-purpose flour with a gluten-free blend. If you want a dairy-free option, use almond or coconut ricotta. For those who avoid sugar, try using a sugar substitute like stevia or erythritol instead of granulated sugar and honey. You can play with flavors in this galette. Add a pinch of cinnamon or nutmeg to the ricotta filling for warmth. For a different fruit twist, mix in peaches or raspberries with the blueberries. You can also add a splash of vanilla extract to enhance the flavor profile. If you like tartness, increase the lemon juice slightly. Serving this galette can be fun and fancy! A scoop of vanilla ice cream on top adds creaminess. You might also drizzle some honey or maple syrup over the slices for extra sweetness. Whipped cream pairs well, too. For a fresh touch, garnish with mint leaves or a sprinkle of powdered sugar. Enjoy it warm or at room temperature for the best taste! To keep your leftover galette fresh, wrap it well. Use plastic wrap or foil to cover it. You can also place it in an airtight container. Store it in the fridge for up to three days. This keeps the crust from getting too soggy. When you want to enjoy your galette again, preheat your oven to 350°F (175°C). Place the galette on a baking sheet. Bake for about 10-15 minutes. This helps to warm it through and crisp the crust. You can also use a microwave, but it may make the crust soft. If you want to save the galette for later, freezing is a great option. First, let it cool completely. Wrap it tightly in plastic wrap, then foil. This double layer helps prevent freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight and reheat it in the oven. Yes, you can use frozen blueberries. They work well in this galette. Just remember to thaw them first. Drain any excess liquid to prevent a soggy filling. Frozen blueberries are often picked at peak ripeness, so they can taste just as good as fresh ones. The galette is done when the crust turns golden brown. Check the filling, too; it should be bubbly. You can also check the bottom crust for a nice color. If it looks too pale, give it a few more minutes in the oven. Yes, you can prepare the dough ahead of time. Wrap it tightly in plastic and store it in the fridge for up to three days. You can also freeze the dough for up to a month. Just remember to thaw it in the fridge overnight before using it. You learned how to make a delicious blueberry galette, from selecting fresh berries to baking. I shared tips for choosing the best ingredients and avoiding common mistakes. I also covered variations to fit different diets and tastes. Remember, the best part about making this galette is experimenting with flavors. Enjoy it warm with ice cream or keep it simple. Your friends and family will love this treat. Happy baking!

Blueberry Lemon Ricotta Galette

Indulge in the delightful sweetness of a Blueberry Lemon Ricotta Galette! This easy recipe combines fresh blueberries with creamy ricotta and a zesty kick from lemon, all wrapped in a buttery crust. Perfect for brunch or dessert, it’s sure to impress your guests. Follow our simple steps to create this stunning treat at home. Click through to explore the full recipe and bring this delicious galette to your table!
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Ingredients
  

1 ½ cups all-purpose flour

½ teaspoon salt

2 tablespoons granulated sugar

½ cup unsalted butter, cold and cubed

4-5 tablespoons ice water

1 cup ricotta cheese

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

2 cups fresh blueberries

2 tablespoons honey

1 tablespoon cornstarch

1 egg, beaten (for egg wash)

Extra sugar for sprinkling

Instructions
 

Make the Dough: In a large bowl, whisk together the flour, salt, and granulated sugar. Add the cold, cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.

    Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

      Prepare the Filling: In another bowl, mix the ricotta cheese, lemon zest, lemon juice, honey, and cornstarch until smooth. Gently fold in the blueberries, ensuring they are evenly coated without smashing them.

        Preheat Oven: Preheat your oven to 375°F (190°C).

          Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough onto a baking sheet lined with parchment paper.

            Assemble the Galette: Spoon the ricotta filling onto the center of the dough, leaving about a 2-inch border. Gently fold the edges of the dough over the filling, pleating as you go.

              Brush with Egg Wash: Brush the edges of the dough with the beaten egg and sprinkle with sugar for a golden finish.

                Bake: Bake the galette for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

                  Cool and Serve: Allow the galette to cool slightly before slicing. Serve warm or at room temperature.

                    Prep Time: 45 min | Total Time: 1 hr 15 min | Servings: 8 slices

                      - Presentation Tips: Serve on a wooden board or platter, garnished with fresh mint leaves and a dusting of powdered sugar for an elegant touch.