Ahhh, Sweet Galette!

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After dinner last night my sweet tooth kicked in which usually involves some kind of pastry. Since I didn’t really feel like doing any thing involved, and I do have a limited supply of dessert ingredients (think milk) I decided a sweet galette would be perfect. A galette is basically a rustic tart that hails from France. They can be either sweet or savory and are so easy to make.

With just a few ingredients I created a wonderful pastry dough. Start with 1 1/4 cups all-purpose flour, add 1 tablespoon sugar and 1/4 teaspoon salt. Mix together well, then cut in 9 tablespoons of very cold butter cut into 1/2 inch cubes. You can use a pastry cutter or even a food processor to incorporate the butter into the dry ingredients. I just grabbed a potato masher since I wanted the butter to stay in fairly large pieces. Once it is a very coarse texture, add 2/3 cup of ice water all at once and mix until the dough just comes together. If using a food processor do not over process which will result in a not-so-flaky pastry. Gather the dough with your hands and shape into a disk, about an inch and a half thick. Wrap in plastic and place in the fridge for one hour.

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Remove the dough from the fridge, unwrap and place on a lightly floured surface. Using a rolling-pin, roll out into an oblong shape about 1/8 of an inch thick, just like a pie crust. Butter a sheet pan and place the dough in the middle. Mix 1 cup of ricotta cheese with the zest and juice of half a lemon and 2 tablespoons of sugar. Spread the ricotta mixture in the middle of the dough leaving a two-inch border.

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Next spread 1/2 cup of your favorite sweet jam or ripe berries in the middle of the ricotta. I used my homemade black and blue berry freezer jam. YUM!!!

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Gently gather up the edges of the crust and fold over the filling in an accordion fashion, leaving the middle of the filling exposed. Brush the dough with egg wash (a small egg beaten with 2 tbsp. of water) and sprinkle with sugar.

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Bake for 30-40 minutes in a preheated 400 degree oven until the crust is a golden brown.

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I had a nice slice, warm from the oven and it was absolute heaven! Who knew the pantry held such sweet satisfaction.

Til’ next time…

Recipe: Sweet Berry and Ricotta Galette

1 1/4 cups all-purpose flour

1 tbsp. sugar

1/4 tsp. salt

9 tbsp. unsalted butter, cut into 1/2-inch pieces and chilled

1/3 cup ice water

In a large bowl, mix together the flour, sugar, and salt. Cut in the chilled butter using a food processor or a pastry blender until the butter is evenly distributed and the mixture resembles a very coarse meal. Add the ice water all at once and mix the dough just until it begins to come together. Gather the dough up with your hands and shape it into a 1 1/2 inch disk. Wrap the disc in plastic and refrigerate for at least 1 hour.


For cheese filling:

1 cup of whole milk ricotta cheese

2 tbsp. sugar

Zest of half lemon

Juice of half lemon

Mix all ingredients together until well blended.


For fruit filling:

Use 1 cup of your favorite jam or ripe berries of your choice.


Preheat oven to 400 degrees F. Remove the dough from the fridge, unwrap and place on a lightly floured surface. Using a rolling-pin, roll out into an oblong shape about 1/8 of an inch think, just like a pie crust. Butter a sheet pan and place the dough in the middle. Spread the ricotta mixture in the middle of the dough leaving a two-inch border. Spread the jam or berries over the ricotta.

Gently gather up the edges of the crust and fold over the filling in an accordion fashion, leaving the middle of the filling exposed. Brush the dough with egg wash (a small egg beaten with 2 tbsp. of water) and sprinkle with sugar.

Bake for 30-40 minutes until the crust is a golden brown and the center is bubbly. Serve warm.

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