Berry & Almond Ricotta Galette

It started because I missed Pi Day (which I didn’t know was a thing), but everyone else on the planet seemed to have known about it, planned for it, and then prepared an awesome pie. Talk about your classic lame-dash-oh. I wanted to make a pie, but my pies always seem to look kind of weird even if they taste delicious. I knew I’d make one of my trusty old galettes. It’s a free form pie, so you don’t have to take tons of time to make it look pretty. It’s actually sort of supposed to look kind of funny. Really. I checked the freezer for some inspiration – This was a little stressful for me. I can usually throw together meals without much planning, but baking typically requires some planning beforehand. I had frozen mixed berries, which I try to always keep on hand for smoothies and such. I also had leftover ricotta cheese and sliced almonds. Some kind of fruity cannoli pie? Not sure about that.. But then I found a lemon and I just knew what I’d make: citrus ricotta, almonds, and mixed berry galette. It came out super good. It’s creamy and sweet, with just a little hint of tart from the berries.

1 cup ricotta cheese
zest of 1 lemon + 2 Tbsp lemon juice
2 Tbsp agave syrup
1/4 tsp cinnamon
2 cups frozen mixed berries
1 Tbsp honey
2 Tbsp turbinado sugar
1/4 tsp corn starch
1/2 cup sliced almonds
1 egg
1 pie dough (1/2 of this recipe)

Preheat oven to 350. In a small bowl, mix together lemon zest, ricotta, agave, and cinnamon. In a separate bowl, add berries, 1 Tbsp sugar, honey, lemon juice, and corn starch, and mix together. On a lightly floured surface, roll out pie dough into a 12-14 inch round. Transfer it to parchment paper on a cookie sheet. Evenly spread the ricotta mixture onto the dough, leaving about a 2 inches on all sides. Spread the almonds over the ricotta, then pour the berry mixture on and evenly distribute, still leaving about 2 inches on all sides. Gently fold over the and pleat the edges of the dough over the filling. Beat the egg and brush onto the crust, then sprinkle the remaining sugar around the crust. Bake for about 40 minutes or until the crust is golden brown and the filling is bubbly. Allow it to cool before serving.

Posted on: 24 March, 2014