Berries & Cream Galette
You can think of this gluten free Berries & Cream Galette as something similar to a dessert pizza. However, the crust is much more delicate, flaky and buttery than a pizza crust. It lacks the sweetness of a cookie, which results in a fantastic balance of flavors and a not-too-sweet dessert. Sweet, creamy ricotta cheese with a touch of lemon is topped with fresh blueberries for this fabulous simple and satisfying treat.
Begin with the Dough
A conventional buttery and flaky pie crust is hard to make. Making a gluten free version was even harder for me to master. However, I tried and failed many times for all of us and finally came up with a winner. Even better is that it can be used for much more than pies! My gluten-free Flaky Pie Crust recipe will make 2 galettes, perfect for this recipe. It is pretty quick and easy to pull together, but if you can cut a corner by using a store bought 2 layer pie crust dough. If frozen, let thaw then work with your hands to roll it into a ball, then follow the directions as stated.
That Lovely Lemon
Use a microplane to zest a lemon. You can also use a sharp paring knife or peeler to remove slices of zest then finely chop it. Cut the remaining lemon in half and reserve it for making the glaze.
Prepare the Sweet Creamy Layer
In a small bowl, combine ricotta cheese, lemon zest and powdered sugar. Stir until all of the ingredients are incorporated. That is all there is to it! As a side note, you can also make an Unbelievable Fruit Dip in a similar way. I love to make this for friends and family because it is quick and easy for me to pull together. It is also light, fresh and somewhat healthy.
Beautiful Berry Filling
I love using blueberries in this gluten free Berries & Cream Galette, but you can use any berry, stone fruit, apple or pear you’d like. The fruit should be diced to the size of blueberries in order to bake properly during the time allotted for this recipe. Whatever fruit you choose, it will be combined with sugar and cornstarch to sweeten and thicken the juice as it bakes.
The Lemony Glaze
Less is more when it comes to the Lemony Glaze. Meaning, that you don’t need very much of the freshly squeezed lemon juice mixed into the powdered sugar to stir it into a glaze. Just a teaspoon or two could be enough. It may look dry at first, but give the mixture a few stirs before adding more juice. The goal is to keep it thick so that it retains its white color and doesn’t dissolve and get absorbed into the crust.
Layer up the Berries & Cream Galette
This is fun and simple to do. Divide the chilled dough into 2 portions. Roll each piece of dough out into roughly shaped circles about 1/8th of an inch thick onto powdered sugar dusted parchment paper. Spread half of the ricotta mixture onto each piece, leaving about an inch and a half around the edge clean. Layer the berries on top of the ricotta mixture. Then fold the edges of the dough over the edge of the filling, leaving the middle exposed. Slide sheet pans under each piece of parchment paper to easily transfer the galette to the oven and bake.
Glaze and Serve
Once the Berries & Cream Galette is baked and has had a few minutes to cool, drizzle the Lemony Glaze on top. Cut into 4 to 8 slices and serve with more fresh fruit, ice cream or whipped cream if you wish.
More Gluten Free Treats
- Blueberry Cardamom Cream Pie
- Cherry Cream Pie
- Hamantaschen
- Rugelach
- Banana Cream Pie
- Pesto & Vegetable Galette
Berries & Cream Galette
Ingredients
- 1 recipe gluten free Flaky Pie Crust (or store bought 2 crust package)
- 1 large lemon (zest & juice)
- 8 ounce container of ricotta cheese
- ¾ cup powdered sugar (divided)
- 2 pints fresh blueberries
- 2 tbsp granulated sugar
- 2 tsp cornstarch
- 1 large egg (beaten)
Instructions
- Preheat the oven to 375 degrees.
- Dust a clean rolling surface with powdered sugar.
- Split the recipe for the Flaky Pie Crust in half. Roll and shape each piece of dough into a rough circle about 1/8 inch thick and about 16 inches in diameter. Transfer the crusts to parchment lined sheet pans.
- Zest the lemon and reserve the juice in a small cup.
- In a small bowl, combine the ricotta, lemon zest, and 1/2 cup of powdered sugar.
- Spread half of the ricotta mixture onto each pie crust, leaving about an inch and a half border around the edge
- In a small bowl, combine the blueberries, sugar and cornstarch. Mix to combine and evenly coat the blueberries with the mixture.
- Divide the blueberries in half between each of the crusts and spread them in an even layer on top of the ricotta mixture.
- Fold the edges of the pie crusts gently over so that they cover the edge of the filling, preventing it from spilling out.
- Lightly brush the exposed edges of the crusts with beaten egg.
- Bake the galettes in the preheated oven for 22-24 minutes or until the crust is browned nicely. Remove from the oven and let cool while you make the glaze.
For the Lemony Glaze:
- Combine ½ cup powdered sugar, with just enough fresh lemon juice to create a thick glaze, usually 2-3 teaspoons. Stir to eliminate the lumps. Drizzle the glaze on top of the galette when ready to slice and serve.
