Baked blueberry galette on a parchment paper.
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

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.