A layer of whipped orange blossom and honey ricotta is layered with macerated blueberries and blackberries, then folded inside of a sour cream pie crust. This orange blossom ricotta berry galette is jammy, creamy, and bursting with subtle hints of floral citrus. This is a simple, open faced pie that comes together fast and with a beautiful hue.
This flaky, buttery, juicy, and vibrant dessert showcases Summer beauty in a galette! I threw a pic of this galette up on Instagram the other day and got so many requests for the recipe. I love hearing from you all, so thanks to everyone who reached out. Enjoy!
Orange Blossom Ricotta Berry Galette
If you live in the Midwest then you have been having wild storms like we have. It’s been dark, stormy, and the perfect weather to stay in and eat comforting desserts like this berry galette. There is something about pies that just makes me feel so cozy and happy. And fruit galettes, being open faced pies, have a rustic appearance that adds so much vibrance to any dessert table.
This orange blossom ricotta berry galette is so easy and quick to put together. It takes only minutes of prep time and about 35 minutes of baking.
The sour cream crust adds even more richness and creaminess to this berries and cream galette. I always double the pie crust recipe and stash one in the freezer for easy future galette bakes.
The first layer of the galette filling is simply whipped ricotta with a touch of honey and orange blossom water. It’s spread on and then topped with sugar and lemon macerated blueberries and blackberries.
This berry galette is stunning, bright, and so delicious! It truly showcases berries and their natural beauty and flavor.
Tips for making galettes
- Use cold ingredients in your pie crust.
- Do not overwork your pie dough. Remove it from the food processor just before it balls up. Finish shaping with your hands.
- Be sure to chill your dough at least an hour. Then allow it to rest for about 5 minutes before rolling out.
- Don’t worry about perfectly rolling out the dough! This is a rustic bake and the edges of the dough will be folded over.
- Whip your ricotta. This is a step that I never skip. It will yield a creamier, softer, and smooth texture.
- Always use an egg wash or cream to brush over the raw dough before baking for that golden sheen.
- Raw Sugar on the border creates a crunchy, sweet touch that is unbeatable!
Thank you for making this orange blossom ricotta berry galette! Follow me on Instagram for more free recipes and food pics that will make you hungry!
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Orange Blossom Ricotta Berry Galette
A layer of whipped orange blossom and honey ricotta is layered with macerated blueberries and blackberries, then folded inside of a sour cream pie crust.
Ingredients
Galette Crust
- 1¼ cup AP Flour
- 1/4 teaspoon fine sea salt
- 2 tablespoons granulated sugar
- 1/2 cup salted butter cold and diced
- 2 tablespoons ice water
- 2 tablespoons sour cream cold and full fat
Filing
- 1/2 cup ricotta cheese
- 1/2 teaspoon orange blossom water
- 2 tablespoons honey
- 1½ cups fresh blueberries
- 3/4 cup fresh blackberries
- 2 tablespoons granulated sugar
- 1.5 tablespoons corn starch
- 1 teaspoon lemon juice
- 1 tablespoon heavy cream
- 1 tablespoon raw sugar
Instructions
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Put the flour, salt, and sugar into a food processor. Pulse a few times to combine.
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Then add the cold, diced up butter. Blitz the mixture until the butter is well incorporated.
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Then add sour cream.
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Close food processor and run it. Trickle in the ice water.
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As the dough forms, turn off mixture. Dump out the dough onto parchment. Form a disc and flatten. Cover with parchment and put into a ziploc freezer bag.
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Chill 1 hour.
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Turn oven to 400 degrees F.
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Take out dough for at least 5 minutes to rest at room temperature.
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Meanwhile use a clean food processor. Place ricotta, honey, and orange blossom water into it and whip it for 2 minutes. Set aside.
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In a large bowl, mix berries with sugar and one teaspoon of lemon juice. Allow to macerate while you roll the dough.
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Sprinkle a bit of flour onto a piece of parchment that is fits the baking sheet. Place dough disc down. Sprinkle a bit of flour onto rolling pin.
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Roll the dough into a 12 inch circle. It is ok if it's not a perfect circle and if it has cracks on the ends of circle. Slide the parchment onto baking sheet.
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Then spread whipped ricotta over center, leaving two inches of the border of dough bare.
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Top ricotta with macerated berries.
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Then fold the excess dough up and around the berries.
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Brush the dough with cream. Sprinkle on raw sugar.
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Bake 33-37 minutes, until golden brown.
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Allow to cool for at least 45 minutes.
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