Homemade Blueberry Ricotta Galette with Flaky Crust
A rustic French pastry featuring sweet blueberries and creamy ricotta cheese in a flaky, buttery crust. Perfect for brunch or dessert with minimal effort.
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Cooking tools:
- Pastry cutter
- Rolling pin
- Pastry brush
- Oven
- Baking sheet
- Parchment paper
- Plastic wrap
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Refrigerator
- Chef's knife
Ingredients
- 150g all-purpose flour
- ¼ teaspoon salt
- 112g cold butter, cubed
- 60g ricotta cheese
- 2 teaspoons lemon juice plus zest of ½ lemon
- 45ml cold water
- 1 large egg, whisked
- 350g fresh blueberries
- 20g cornstarch
- 50g sugar, plus extra for garnishing
- Pinch of salt
- 120g ricotta cheese
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