Roasted Cherry Ricotta Crumble Galette Recipe
Roasted Cherry Ricotta Crumble Galette is a rustic dessert featuring a flaky buttery crust filled with sweet roasted cherries, creamy ricotta, and a crisp cinnamon-oat crumble topping. It’s an elegant yet simple treat that’s perfect for summer gatherings, holidays, or anytime you crave homemade baking.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pie crust dough
- 4 cups fresh cherries, pitted
- 1 cup ricotta cheese
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons cornstarch
- 1 egg, beaten (for egg wash)
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/4 cup rolled oats
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the pitted cherries with the granulated sugar, cornstarch, and a little vanilla extract. Spread them on a baking sheet and roast for about 15 minutes.
- Mix the ricotta cheese with the honey, remaining vanilla extract, and lemon zest until smooth.
- Roll the pie crust dough into a large circle and place it on a parchment-lined baking sheet.
- Spread the ricotta mixture over the center of the dough, leaving a 2-inch border.
- Spoon the roasted cherries evenly over the ricotta layer.
- Combine the flour, brown sugar, rolled oats, cinnamon, salt, and cold butter until coarse crumbs form, then sprinkle the crumble over the cherries.
- Fold the edges of the dough over part of the filling and brush the crust with the beaten egg.
- Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool for at least 15 minutes before slicing and serving.
Notes
- Substitute peaches, plums, or mixed berries for the cherries when in season.
- Add sliced almonds to the crumble for extra crunch.
- Mix a little almond extract into the ricotta filling for additional flavor.
- Use mascarpone instead of ricotta for a richer filling.
- Drizzle the baked galette with honey or a light vanilla glaze before serving.
- Store leftovers in the refrigerator for up to 4 days or freeze slices for up to 2 months.
- Reheat in a 325°F (165°C) oven for 10 to 15 minutes to crisp the crust.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 55 mg
