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 ⅛th 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