This galette came about because of ricotta cheese. While I have always loved it when used in pasta dishes, I had no idea just how versatile it can actually be. So when I saw this recipe, I was totally inspired (I did change the recipe quite a bit though, like making a galette instead of a tart, using a different dough, using different fruit and adjusting the sweetness levels). It ended up to be the perfect “not-too-sweet” dessert. My favorite part was the nice bit of creaminess that came from the ricotta.
For the galette dough, I used my preferred recipe which is the one I used in my Plum-Raspberry Galette recipe. After rolling out the dough, I added the ricotta mixture, topped it with the fruit and then baked it until golden brown. The recipe is so versatile and can be made with whatever fruits are in-season/on-hand. I happened to have nectarines and blueberries on-hand and since those two fruits go well together, that is what I went with. The only things that would have made a slice of this galette even better…a scoop of vanilla ice cream and an espresso. :) Definitely looking forward to making this again.
Nectarine, Blueberry and Ricotta Galette (inspired by The Best Peach Tart You Will Ever Have)
Galette dough (click here for the recipe)
1 cup ricotta cheese
2 1/2 TBSP brown sugar
1/4 tsp cinnamon
pinch of salt
Fruit of choice (I used 2 nectarines and 1 cup of blueberries)
1 egg (for an egg white wash)
1. Make the galette dough and refrigerate it for at least 1 hour.
2. In a bowl, mix the ricotta cheese, 1 1/2 TBSP of brown sugar, 1/4 tsp cinnamon and a pinch of salt. In a separate bowl, combine the fruit and the remaining 1 TBSP of brown sugar and let it sit for at least 15 minutes.
3. Roll out the dough until it is about 1/8 of an inch thick (you could always go thicker if you prefer a thicker crust). Don’t worry if the edges are “rough” looking. Place the dough on a sheet of parchment paper on top of a baking sheet (I actually roll my dough out on top of the parchment paper so that I can easily transfer it to the baking sheet). Add a generous layer of ricotta mixture to the center of the dough and spread it around making sure to stay about an inch or so away from the edge. Layer the fruit on top.
4. Slowly fold the edges of the dough up over the fruit making sure that there are no holes in the dough.
5. Crack the egg, separating the yolk from the whites. Brush the top of the dough with the egg whites.
6. Preheat the oven to 350 degrees. Bake the galette for 40-45 minutes or until the crust is golden brown.
*On a total side note: I apologize for my sparse appearance these last few weeks. Work obligations have kept me so busy, especially as I try and prepare for my week of vacation next week! Definitely looking forward to some beach time with my family as well as doing some serious blog reading and catching-up. :)