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Peach Ricotta and Blueberry Galette

Summer is perfect for making fruit tarts. Today I made a Peach Ricotta and Blueberry Galette. I love making free style tarts. They are delicious and really easy to make. And their rustic look never gets out of style.

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I haven’t eaten a fruit tart I didn’t like. I’ve made them with strawberries, raspberries, apples, currants, nectarines, blackberries, cherries, peaches and one of my top favorites is a blueberry galette.

PEACH AND BLUEBERRY GALETTE

Peach Galette : Sweet peach with creamy ricotta cheese.

Blueberry Galette :  juicy and bursting with flavor/

OATMEAL CRUST

Crust for these tarts is basically just like a pie crust. But instead of using just flour I also like to add oats, crystallized ginger and a little bit cardamom. I feel like oats are great in anything. They are a great way to sneak in a little fiber, texture and nutty flavor. And if you don’t like cardamom and crystallized ginger you can skip them if you wish. Or you can use cinnamon instead. If you are not a fan oats use cornmeal instead.

TO MAKE OATMEAL CRUST I USE :

  • Rolled Oats ( what can I use instead? Use Cornmeal or flour)
  • Flour
  • Brown and White Granulated Sugar
  • Salt
  • Crystallized ginger (optional)
  • Cardamom (optional) or use cinnamon instead
  • Chilled butter
  • Icy water

Put the pastry together either by hand or use a food processor.

By Hand : Combine all dry ingredients, add chilled butter and with a fork blend until butter is evenly distributed and about pea size throughout.

Then gradually sprinkle icy water over the dry mix. With a fork moisten the flour butter mixture. Gather chunks into a ball and flatten into a disk. Wrap in a plastic wrap and chill for an hour.

With a Food Processor : Pulsing combine dry ingredients. Add butter, pulse until pea size piece of butter are formed. Gradually add icy water. Pulse until moisten throughout. Dump into a bowl and gather into a ball and shape a disk.

PEACH GALETTE

Combine washed, pitted and sliced peaches with brown sugar.

Whisk together ricotta cheese, sugar and egg yolk. If you don’t have ricotta use cream cheese instead.

Divide crust dough in half. Roll out each half on a piece of parchment paper. First dust the parchment with 1/2 tbsp crushed graham cracker to prevent dough from sticking. Roll it out as big as you can, keep it around 1/4inch thick, rolling out to about 10-12 inch across. No need to make a perfect rounds, (I can never do it). Remember these rustic tarts.

Spread ricotta cheese mixture on a rolled out pastry, leaving about 2 inches from the edges empty. Sprinkle 1/4 cup crushed graham crackers onto the cheese filling. Then arrange peaches on the top.

Fold the edges over the peaches. Pressing the seams slightly so the dough sticks together.

BLUEBERRY GALETTE

Generously dust rolled out oatmeal pastry with 1/4 cup crashed graham crackers. In a separate bowl combine blueberries and brown sugar. Spread blueberries onto the rolled out crust dough. Leaving about 2 inches for the fold.

Fold the pastry pressing slightly to make it stick.

Transfer prepared Blueberry Gallete and Peach with Ricotta Cheese onto a baking sheet. Transfer baking sheet into the fridge and chill for 15 minutes. Not it’s time to preheat the oven to 400F

Whisk egg whites until foamy. Take the galettes from the fridge and brush the crust with beaten egg white and sprinkle each tart with raw sugar.

Bake at 400F for 25-30 minutes, or until golden brown. Let cool slightly before serving.

These fruit tarts can be served warm or at room temperature.

When using cornmeal in place of oats the finished crust is smoother looking but equally delicious. If you have few raspberries throw those in with blueberries.

TO MAKE GALETTES YOU NEED

MORE FRUIT RECIPES YOU CAN ENJOY :

Blueberry and Peach Ricotta Galettes
Prep Time
20 mins
Cook Time
35 mins
 

Recipe makes 2 Galettes/Tarts

Course: Breakfast, Dessert
Cuisine: American, French
Keyword: blueberry tart, oatmeal crust recipe, peach galette, rustic tart
Servings: 12 people
Hanielas.com: Hani Bacova
Ingredients
Oatmeal Crust
  • 2 sticks cold butter cut into small cubes
  • 1 1/3 cups all purpose flour
  • 1 1/3 cup rolled oats (processed shortly in the food processor or use cornmeal instead )
  • 1 tbsp granulated sugar
  • 2 tbsp brown sugar
  • 2 tbsp chopped crystallized ginger (optional)
  • 1 tsp cardamom (optional, use cinnamon instead or omit if you don't want to use it)
  • 1/2 tsp salt
  • 8 tbsp chilled water
  • 1 tbsp crushed graham crackers
GALETTE FILLINGS
  • 1/2 cup crushed vanilla cookies (1/4 cup per galette/tart)
Peach Galette Fillings
  • 1 cup ricotta cheese or use Farmer's Cheese or cream cheese
  • 1 egg yolk
  • 1 tbsp sugar
  • 1/4 tsp vanilla
  • 2-3 ripe peaches, washed, sliced
  • 3 tbl brown sugar
Blueberry Galette Fillings
  • 1 1/2 -2 cups blueberries washed
  • 3 tbsp brown sugar
Glaze
  • 1 egg white
  • 2 tbsp raw sugar
Instructions
Oatmeal Tart Crust
  1. To make the oatmeal pastry you can use either food processor or you can make it by hand.

    With Food Processor : process rolled oats (1 1/3cup) with flour ( 1 1/3cup), granulated sugar (1tbsp) , brown sugar (2tbsp), cardamom (1tsp), salt (1/2tsp), chopped crystallized ginger (2tbsp), pulsing for about 10 seconds. Don't over process oats! Then add chilled butter (1cup, 2sticks, cubed), process until butter is size of peas. Gradually add icy water (8tbsp), pulse until moisten throughout. Gather into a ball and flatten it into a disk. Wrap and chill for 1 hour.

  2. By Hand : Either chop rolled oats (1 1/3cup) with a knife or use a small chopper. Don't over process oats! In a bowl combine chopped oats, flour (1 1/3cup), granulated sugar (1tbsp), brown sugar (2tbsp), crystallized ginger (2tbsp), cardamom (1tsp), stir well. Crystallized ginger will most like need to be blended in, use your hands.

  3. To the flour mixture add cold butter (1cup, 2sticks, cubed), using a fork work the butter into the flour until pieces of butter are evenly distributed in the flour and are about the size of small peas.

  4. Gradually start drizzling ice water (8tbsp) 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.

  5. At this point you can shape the dough into a disk and cover it with plastic wrap and refrigerate for at least an hour.

Roll Out the Crust
  1. Make the free form galettes, divide oatmeal crust in half. Roll each crust out between 2 pieces of parchment paper, sprinkle bottom parchment paper with crushed graham crackers (1/2 tbsp) to prevent dough from sticking. Roll it out as big as you can, keeping it around 1/4inch thick or little less is fine, too,, about 10-12 inches across. It's a free from tart so it can have any shape you come up with, doesn't have to be perfectly round. What a relief!

Peach Galette
  1. In a small dish combine together ricotta cheese (1cup), sugar (1tbsp), vanilla (1/4tsp) and egg yolk (1), set aside.

  2. Spread the cheese filling on the top, leave about 2 inch border. Sprinkle cheese with crushed graham crackers (1/4cup).

  3. Wash the peaches (2-3), remove the pit and slice them. In a medium size dish combine fruit with brown sugar (3tbsp).

  4. Layer sugared peaches on top. Fold the crust ends inwards, pressing the dough slightly.

  5. Transfer parchment with peach galette onto a baking sheet.

Blueberry Galette
  1. In a bowl combine blueberries ( 1 1/2 to 2 cups) and brown sugar (3tbsp).

  2. Sprinkle crushed graham crackers ( 1/4 cup) on a the rolled out crust. Layer blueberry mixture on the top. Leaving a 2 inch border. Fold the crust ends inwards, pressing the dough slightly. Transfer blueberry galette onto a baking sheet. If needed trim the parchment to make it fit on the same baking sheet with the peach galette.

Chill
  1. Chill galettes in the fridge for 15 minutes. Preheat oven to 400F.

Glaze
  1. Whisk 1 egg white one until foamy.

  2. Take galetess out of the fridge. Brush the galettes with egg white and sprinkle sparingly with raw sugar (use 1tbsp per each galette, total 2tbsp).

Bake
  1. Bake in the preheated oven at 400F, for 25-30 minutes, or until crust gets golden brown
  2. Let cool on the baking sheet.

    Enjoy the same day or these can also be refrigerated, bring to room temperature before serving.

    Galettes can be served warm or at room temperature.

    Freeze for up 2 months.

Recipe Notes

Cornmeal Crust

  • If making cornmeal crust substitute rolled oats (1 and¬† 1/3cup) for cornmeal (1 and 1/3cup).
  • Omit crystallized ginger
  • Use cinnamon ( 1tsp) in place of cardamom.
  • Ricotta cheese is interchangeable with cream cheese or farmer’s cheese.
  • Rest of the recipe is the same.

Can I use cream cheese in place of ricotta?

Yes, you can.

Can I use other fruit, I don’t like peaches?

Sure, you can use strawberries, raspberries, cherries, apricots.

Can I omit Crystallized Ginger?

Yes, you can. I love crystallized ginger but I realize not everyone is fan.

Can I skip oatmeal in the crust?

Yes, use flour or cornmeal instead.

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This post from 2015 is updated with new photos, detailed step by step written instructions and with a video.

This post contains Amazon affiliate links that earn me a small commission, at no cost to you. I only recommend products that I use and love. Learn more about my affiliate policy here.

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