This Lemon Blueberry Galette is a rustic and simple take on pie that's just as delicious as it is easy. Who doesn't love simple desserts after all?
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Blueberry Lemon Galette

This Blueberry Lemon Galette is a rustic and simple take on pies that’s as delicious as it is easy.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Desserts
Cuisine: French
Servings: 8 slices
Calories: 255kcal
Author: Live Eat Learn

Ingredients

Dough

  • 1 ¼ cups flour
  • ¼ tsp salt
  • 8 Tbsp cold butter cubed
  • ¼ cup ricotta cheese
  • 2 tsp lemon juice + zest of ½ the lemon
  • 3 Tbsp cold water
  • 1 large egg whisked

Filling

  • 2 cups fresh blueberries
  • 2 Tbsp cornstarch
  • 3 Tbsp sugar + more for garnishing
  • 2 tsp lemon juice + zest of ½ the lemon
  • Pinch of salt
  • ¼ cup ricotta

Instructions

  • In a large bowl, whisk together salt and flour. With a pastry cutter or by hand, combine flour and cubes of butter until butter crumbles are the size of peas.
  • Add ricotta, lemon, and water to the flour mixture, then mix just until combined (don't over work the dough, it should hold together loosely). Shape into a ball, flatten slightly to form a thick disc, wrap with plastic wrap, and set in the fridge for at least 1 hour (or pop in the freezer for 15 minutes)
  • Meanwhile, gently combine blueberries, cornstarch, sugar, lemon, and salt.
  • On a floured surface, roll dough into a 12 to 14 inch circle. Set on a parchment paper-lined baking sheet and spread on ricotta, leaving 2 inches free around the edges.
  • Spoon blueberry mixture over the ricotta, gently pressing down to flatten the mixture.
  • Fold free dough over the blueberries, brushing the dough with whisked egg for a shiny golden finish.
  • Bake at 400 degrees F for 30 to 40 minutes, or until crust is golden brown.

Nutrition

Serving: 1slice | Calories: 255kcal | Carbohydrates: 27g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 197mg | Potassium: 74mg | Fiber: 1g | Sugar: 8g | Vitamin A: 9.5% | Vitamin C: 5.9% | Calcium: 4.4% | Iron: 6.5%