Blueberry & Ricotta Galette
This pie is not traditional, it's easy to make, and it's a show stopper to end any meal. This is the best blueberry pie recipe you'll have in your repertoire. It's so easy to make if you remember the ratios for cornstarch and sugar, you can pull this out of your hat in a crunch.
Let me tell you how I had a weekend away with friends. We rented a house in the mountains and everyone was divided into teams to prepare meals. I was on the dinner team and opted to make a dessert. I wanted to make something simple so I wouldn't lose out on any fun by being in the kitchen but I still wanted something that my friends would think is delicious. Not opting for boxed brownies, I thought of this blueberry and ricotta galette. Most of them were questioning having cheese in a pie. They weren't sold on the idea. I encouraged them just try it and let me know. After the first bite, they slowed down to savor every bite. "Magical" and "orgasmic" were a couple of the words used to describe this pie. I mean people were taking 10 minutes to eat one slice of pie. It was kinda hilarious but also rewarding. So put this in your Rolodex of desserts to have up your sleeves.
It was great to be able to get away for a weekend in beautiful surroundings. I really enjoy traveling and having adventures with others is great. This trip was the first of it's kind for me. A big group trip with more than a handful of people isn't usually my thing. This trip was 10 people strong. 10 people in a house for 72 hours is where you can get to know people well and build relationships. It was also the time to try different things together: like sit in a hot tub outside in 30 degree weather. It's actually not cold. I've always seen the people in a hot tub in the snow and wonder if it is actually relaxing. Well, it actually is very relaxing and not cold. And you can get in and out of the tub without freezing your tail off. I had run 10 miles that morning so it was a little piece of heaven for me.
Blueberry & Ricotta Galette
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
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.