Culinary Corner: Blueberry Ricotta Galette

Galettes are a a beautiful and tasty dessert but making the dough can be intimidating. With this hack you can have your galette without making the dough. The ricotta just adds that extra creamy richness to take it all up a notch! 

1 frozen pie crust

2-4 tablespoon ricotta cheese

1 cup frozen blueberries 

1/4 cup powdered sugar

1 teaspoon lemon juice

1 egg, whisked 

1 tablespoon brown sugar

Lay the defrosted pie crust on a lined baking sheet and lay down the edges. Spread the ricotta cheese all over the dough leaving a two-inch border around the edge. Combine the powdered sugar and blueberries and gently toss until the blueberries are coated in powdered sugar. Place in the center of the pie crust. Fold in the edges of the pie crust, going slightly over the cheese layer. Brush the dough with a whisked egg and sprinkle with brown sugar. Drizzle the lemon juice over the exposed blueberries.

Bake at three hundred seventy-five for thirty to forty minutes, or until the crust is golden. Allow the galette to rest for ten minutes before slicing. Serve with vanilla ice cream.