Blueberry & Ricotta Galette
Serves 6
Directions 1. Preheat oven to 375 degrees. Roll out pie dough on a baking sheet lined with parchment paper. 2. Place ricotta cheese on top of the pie dough leaving 1 - 2 inches around the edges. 3. In a medium bowl mix the blueberries, cornstarch, granulated sugar, and lemon juice. 4. Layer the blueberry mixture on top of the ricotta cheese. 5. Fold and crimp the excess pie dough on top of the filling. The center will remain exposed. It’s not important to make sure that the crust is pretty. The “rustic” look is just fine. 6. In a small bowl combine the egg with about 1 Tbsp of water. Brush the top of the crust with the egg wash mixture. Sprinkle turbinado sugar on top of the entire pie. 7. Bake in oven for 30 - 35 minutes until crust starts to brown. Let sit for 5 minutes before cutting.
Ingredients 1 refrigerated pie dough 1/2 Cup ricotta 2 Tbsp cornstarch 3 Tbsp sugar, granulated Juice of half a lemon 1.5 cup blueberries, fresh 1 egg, beaten Turbinado sugar
Powered by FlippingBook