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Peach Ricotta and Blueberry Galette

Summer is perfect for making fruit tarts. Today we’ll make 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.

PEACH AND BLUEBERRY GALETTE RECIPE

OATMEAL CRUST INGREDIENTS

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

  • Here are the ingredients you need to make Oatmeal Crust
  • Rolled Oats ( what can I use instead? Use Cornmeal or flour)
  • All-Purpose Flour
  • Brown and White Granulated Sugar (these are interchangeable)
  • Salt
  • Crystallized ginger (optional)
  • Cardamom or use cinnamon instead (spices are optional)
  • Chilled butter
  • Icy water

PREPARE CRUST PASTRY DOUGH

To prepare pastry for your galette, you can do it by hand or use a food processor.

By Hand: Combine all dry ingredients, add the 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, toss the flour-butter mixture to moisten. Gather chunks into a ball and flatten them into a disk. Wrap in plastic wrap and chill for an hour.

With a Food Processor: Pulsing combine dry ingredients. Add butter, and pulse until butter is of pea-size. 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. In a separate bowl, stir 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 tablespoon of crushed graham crackers or semolina to prevent the dough from sticking. Roll it out as big as you can, keep it around 1/4-inch thick, rolling it out to about 10-12 inches across. No need to make a perfect round, (I can never do it). Remember these are rustic tarts.

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

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

Peach Galette : Sweet peach with creamy ricotta cheese.

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. Leaving about 2 inches for the fold.

Fold the pastry pressing slightly to make it stick.

Blueberry Galette :  juicy and bursting with flavor/

BAKE THE TARTS

Transfer prepared Blueberry Galette and Peach with Ricotta Cheese onto a baking sheet. Transfer the baking sheet to the fridge and chill for 15 minutes. Preheat the oven to 400F.

Whisk the egg whites until foamy. Take the galettes from the fridge and brush the crust with a 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

Blueberry and Peach Ricotta Galettes

Recipe makes 2 Galettes/Tarts
Course Breakfast, Dessert
Cuisine American, French
Keyword blueberry tart, oatmeal crust recipe, peach galette, rustic tart
Prep Time 20 minutes
Cook Time 35 minutes
Servings 12 people
Author Hani Bacova

Ingredients

PEACH AND BLUEBERRY GALETTE

Oatmeal Crust

  • 1 cup cold butter, cut into cubes (226 grams) cut into small cubes
  • 1 1/3 cups all-purpose flour (190 grams)
  • 1 1/3 cup rolled oats (180grams), processed shortly in the food processor (look for a substitute in the notes)
  • 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 to dust surface when rolling out dough, or use cornmeal, semolina or flour

Galette Fillling

  • 1/2 cup crushed vanilla cookies (1/4 cup per galette/tart)

Peach Galette Filling

  • 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 tbsp brown sugar

Blueberry Galette Filling

  • 1 1/2 -2 cups blueberries washed
  • 3 tbsp brown sugar

Glaze

  • 1 egg white
  • 2 tbsp raw sugar or granulated sugar

Instructions

PEACH AND BLUEBERRY GALETTE RECIPE

    Oatmeal Tart Crust

    • Food Processor:
      Process rolled oats (1 1/3cup) with flour (1 1/3cup), granulated sugar (1 tablespoon), brown sugar (2 tablespoons), cardamom (1 teaspoon), salt (1/2tsp), chopped crystallized ginger (2 tablespoons), pulsing for about 10 seconds, just until oats are broken up. Don't over-process oats!
      Then add chilled butter (1cup, 2sticks, cubed), and process until butter is the size of peas. Gradually add icy water (8 tablespoons), and pulse until moistened throughout. Gather into a ball and flatten it into a disk. Wrap and chill for 1 hour.
    • By Hand:
      Chop rolled oats (1 cup and 1/3cup) with a knife or use a small chopper. Don't over-process oats.
      In a bowl combine chopped oats, flour (1 cup and 1/3cup), granulated sugar (1 tablespoon), brown sugar (2 tablespoons), finely chopped crystallized ginger (2 tablespoons), cardamom (1 teaspoon), salt (1/2 teaspoon) and stir well.
      Add cold butter (1cup, 2sticks, cubed), and 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. Alternatively, grate chilled butter.
      Gradually start drizzling ice water (8 tablespoons) onto the flour-butter mixture, tossing the mixture with the fork. Add more water until the dough is evenly moist and begins to come together in a mass. Shape the dough into a disk, wrap it and chill for an hour.

    Roll Out the Crust

    • Divide oatmeal crust in half. Sprinkle bottom parchment paper with crushed graham crackers (1/2 tablespoons) to prevent the dough from sticking. Roll it out to about 10-12 inches across, and around 1/4-inch thick, or slightly less. Repeat with the second half of the crust dough.

    Peach Galette

    • In a small dish combine together ricotta cheese (1cup), sugar (1tablespoon), vanilla extract(1/4 teaspoon), and egg yolk (1).
    • Spread the cheese filling on the top of the rolled-out crust. Leave about 2-inch border. Sprinkle cheese with crushed graham crackers (1/4 cup).
    • Wash the peaches (2-3), remove the pit and slice them. In a medium size dish combine fruit with brown sugar (3 tablespoons).
    • Layer sugared peaches on top. Fold the crust ends inwards, pressing the dough slightly.
    • Transfer parchment with peach galette onto a baking sheet.

    Blueberry Galette

    • In a bowl combine blueberries (1 cup 1/2 to 2 cups), and toss blueberries with brown sugar (3 tablespoons).
    • Sprinkle crushed graham crackers (1/4 cup) on a rolled-out crust. Layer blueberry mixture on the top. Leaving a 2-inch border. Fold the crust ends inwards, pressing the dough slightly.
      Transfer the blueberry tart onto a baking sheet. Trim the parchment to make it fit on the same baking sheet with the peach tart.

    Chill

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

    Glaze

    • Whisk 1 egg white one until foamy.
    • Brush the tarts with egg white and sprinkle sparingly with raw sugar (1 tablespoon per galette, total 2 tablespoons).

    Bake

    • Bake in the preheated oven at 400F, for 25-30 minutes, or until crust is golden brown

    Serve

    • Let the tarts cool on the baking sheet.
      Enjoy the same day. Serve warm or at room temperature. Refrigerate, covered for up 3-4 days.

    Notes

    • I don’t like oats. Can I use something else to make the crust? You can substitute oats in this recipe for flour or cornmeal and flour. If using flour and cornmeal, substitute the oats for 1 cup flour and 1/3 cup cornmeal.
    • I don’t have crystallized ginger. Can I skip it? Yes.
    • Can I use cream cheese in place of ricotta? Yes, you can use cream cheese.
    • Can I use other fruit? I don’t like peaches? You can have strawberries, raspberries, cherries, and apricots. Frozen fruit works, too.
    • How long do tarts last? 3-5 days in the fridge. Or two months in the freezer. Let them thaw at room temperature. And then reheat to crisp up the crust in the oven at 350 for 10 minutes.

    PIN IT for later

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

    This post containsThis 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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