Blueberry, honey ricotta galette

With a cinnamon wholemeal crust

I know, my last recipe was also a galette. The truth is I’m just slightly obsessed with them at the moment. Something about their rustic look, layers of texture and flexibility for any creative filling means they’re all I want to make and bake at the moment

With a creamy, honey ricotta base, fresh zesty blueberries and cinnamon wholemeal crust…I think (and hope) you become as obsessed with these galettes as I am.

Serves: 6–8

Prep Time: 30 mins (plus chilling time)

Bake Time: 35–40 mins

Ingredients

Wholemeal Crust:

• 100g wholemeal flour (whole wheat)

• 80g all-purpose flour

• 2tsp ground cinnamon

• 1 tbsp sugar

• ½ tsp salt

• 115g cold unsalted butter, cubed

• 3 tbsp ice water

Ricotta Filling:

• 120g ricotta cheese (drained if watery)

• 1 tbsp honey or maple syrup

• ½ tsp vanilla extract

• Zest of ½ lemon (optional)

Blueberry Topping:

• 200g fresh or frozen blueberries

• 1tbsp lemon juice

• 1tbsp Demerara sugar (plus extra for a sprinkle over the crust)

• 1 egg, beaten (for egg wash)

Instructions

Make the Crust:

1. In a bowl, whisk together both flours, sugar, and salt.

2. Add cold butter and cut it in using a pastry cutter or your fingers until it resembles coarse crumbs.

3. Add your 3 tbsp ice water. Mix gently with a fork, adding more water as needed just until the dough comes together.

4. Form into a disk, wrap, and chill for at least 1 hour.

   

   Prepare Fillings:

5. Ricotta mixture: Stir ricotta with honey, vanilla, and lemon zest until smooth.

6. Blueberries: In a separate bowl, toss the blueberries with the lemon juice and sugar.

Assemble the Galette:

7. Preheat oven to 190°C (375°F). Line a baking tray with parchment paper.

   Roll out chilled dough on a floured surface to about 12 inches in diameter.

   Transfer to the prepared tray

   

8. Spread ricotta mixture in the center, leaving a 2-inch border.

   Pile the blueberry mixture over the ricotta.

   Fold the edges over the filling, pleating as you go.

   

   

   

   Brush crust with egg wash and sprinkle with Demerara sugar.

Bake:

• Bake for 25-35 minutes or until the crust is golden and crisp.

  

Serve:

• Cool slightly before slicing. Serve warm or at room temp, optionally with a dollop of whipped cream, yogurt, or a drizzle of honey