Haniela's: Blueberry and Peach Ricotta Tarts(Galettes)

Saturday, August 15, 2015

Blueberry and Peach Ricotta Tarts(Galettes)


Summer is perfect for making fruit tarts. Today I made Peach Ricotta and Blueberry Tart.
I love Galettes, free form tarts. They look beautiful no matter what. I love their rustic look and they are also really easy to make.
Crust for these is basically just like a pie crust but I also like to add oats, and ginger and a little bit cardamom. I feel like oats are great in anything, they are great way to sneak in a little fiber, texture and nutty taste. 
Without a further ado here they are : beautiful and delicious Summer Fruit Tarts.
Be sure to watch the video to see how I make these. Video is posted just below the recipe.
 
Blueberry Tart :  juicy, bursting with flavor


Peach Tart : Sweet peach with slight tart flavor and creamy cheese


OAT CRUST WITH CARDAMOM (makes 2 galettes)
2 sticks cold butter, cut into small cubes
1 1/3 cups all purpose flour
1 1/3 cup oats(processed shortly in the food processor) or cornmeal
1tbl sugar
2tbl brown sugar
2btl chopped crystallized ginger
1tsp cardamom
8tablespoon chilled water
2tbl cornmeal or crushed cookies for dusting

Fillings:
Peach Gallette:
1cup fat free ricotta cheese(or use Farmer's Cheese)
1egg yolk
1tbl sugar
1/4tsp vanilla
2-3 ripe peaches
2tbl brown sugar

Blueberry Gallette
1 1/2 -2cups blueberries, washed
2tbl brown sugar
For Both Gallettes
1/2 cup quick oats or crushed vanilla cookies
Glaze/Topping
1egg white
raw sugar
•To make the pastry you can use either food processor or you can make it by hand
•In a bowl combine flours, sugars, crystallized ginger, cardamom, stir together well.
•To the flour mixture add butter bits, using a fork or pastry blender work the butter into the flour until pieces of butter are evenly distributed in the flour and are about the size of small peas
•Gradually start drizzling ice water onto the flour butter mixture, tossing the mixture with the fork, add more water until dough is evenly moist and begins to come together in a mass
•At this point you can shape the dough into a disk and cover it with plastic wrap and refrigerate for at least an hour
Preheat oven to 400F
•In a small dish combine together ricotta cheese, sugar, vanilla and egg yolk, set aside
•Wash and cut the fruit, in a medium size dish combine fruit with brown sugar and set aside
•Whisk egg white until foamy, set aside
•Make the free form gallettes, divide crust dough into 2 equally big disks, roll each crust out between 2 pieces of parchment paper, sprinkle bottom parchment paper with 1tbl crushed cookies to prevent dough from sticking. Roll it out as big as you can, keep it around 1/4inch thick
•Transfer each rolled crust onto a baking sheet, each crust should be sitting on a parchment paper, simply lift the paper with the crust on top and transfer it.
•For the Peach Gallette: spread the cheese filling on the top, leave about 2 inches boarder, sprinkle cheese with crushed cookies, layer sliced peaches on top. Fold the crust ends inwards, pressing the dough slightly.
•For the Blueberry Gallette: sprinkle remaining crushed cookies on the rolled crust, layer blueberry mixture on the top. Fold the crust ends inwards, pressing the dough slightly
•Brush the gallettes with egg white and sprinkle sparingly with raw sugar
•Bake in the preheated oven at 400F, for 25-30 minutes, or until crust gets golden brown
•Let cool on the baking sheet
•Enjoy the same day or these can also be refrigerated, bring to room temperature before serving
•I have also frozen these.







Be creative and use other fruits if you wish. Enjoy and have a great rest of the Summer, only few more weeks are left.

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