Strawberry Ricotta Galette Recipe

The Strawberry Ricotta Galette is the dessert I turn to when I want something irresistibly gorgeous and delicious, but without any stress. Imagine a flaky, golden puff pastry cradling creamy ricotta, juicy strawberries, and a hint of honey and vanilla. This rustic, free-form tart is both stunning and simple: it brings out the best in peak-season berries and is easy enough for a weeknight treat, but impressive enough to serve friends with pride. If you love easy baking with a touch of European café charm, this recipe is one you’ll want to make again and again.

this Recipe

Ingredients You’ll Need

You’ll be amazed at how a handful of everyday ingredients transform into something truly special with this Strawberry Ricotta Galette. Each one is essential: the pastry provides buttery crispness, the ricotta offers luscious softness, strawberries add color and zing, while simple touches like honey and vanilla make the flavors sing.

• 1 sheet puff pastry (from a 2-pack): Pick a good all-butter puff pastry for maximum flakiness; thaw according to package directions.
• 1 cup ricotta cheese: For best flavor and creaminess, use whole milk ricotta and drain off any excess liquid if it looks watery.
• 2 tbsp honey: Adds a lovely floral sweetness that pairs well with both the strawberries and the ricotta.
• 2 cups fresh strawberries, halved: Choose ripe, firm berries for the brightest color and juiciest filling.
• 1 tbsp brown sugar: A touch of molasses richness deepens the strawberry flavor and aids with caramelization.
• 1 tsp vanilla extract: Rounds out the filling with fragrant warmth; pure extract is best.
• 1/2 lemon, juiced: Brightens the berries and balances the sweetness with a pop of tang.
• 1 tbsp cornstarch or arrowroot powder: Helps thicken the fruit juices so your galette isn’t soggy.
• 1 egg, beaten (for brushing): The secret to a glossy, golden, beautiful crust!
• Extra brown sugar, for sprinkling: This yummy finishing touch adds sparkle and a bit of crunch to every bite.

How to Make Strawberry Ricotta Galette

Step 1: Prep Your Oven and Baking Sheet

Set the scene for baking magic: preheat your oven to 375°F (190°C), then line a sturdy baking sheet with parchment paper. This nonstick layer ensures easy cleanup and lets your galette slide off perfectly once it’s baked, still keeping all those lovely juices contained.

Step 2: Mix the Ricotta Filling

In a mixing bowl, stir together the ricotta, honey, and vanilla extract until the mixture is creamy and smooth. This sweetly scented, luscious filling will form the creamy base for your Strawberry Ricotta Galette, so take a moment to blend everything thoroughly.

Step 3: Prepare the Strawberries

In another bowl, gently toss the halved strawberries with lemon juice, brown sugar, and cornstarch (or arrowroot powder). Be gentle as you stir: you want the berries coated evenly, but you don’t want them to break down before baking. This step ensures a filling that’s juicy but never runny.

Step 4: Assemble the Galette

Roll out your thawed puff pastry sheet directly onto your lined tray. Now, spread the ricotta mixture in the center of the pastry, leaving a broad 2-inch border all the way around. Mound the strawberry mixture on top of the ricotta, letting some pour over naturally, but keep that edge clear for folding.

Step 5: Fold and Finish the Edges

Working around the galette, carefully fold the outer edges of the puff pastry inward toward the center, partially covering the filling. Overlap the dough sections as needed to create a beautiful, rustic pleated edge—it doesn’t need to be perfect, that’s part of the galette’s charm!

Step 6: Brush & Sprinkle

Brush the exposed pastry edges with your beaten egg (this gives that bakery-style gloss), then generously sprinkle brown sugar over the crust. The sugar will caramelize as it bakes, giving you those irresistible golden-crunchy bits.

Step 7: Bake to Perfection

Slide the baking sheet into your hot oven and bake your Strawberry Ricotta Galette for 35 to 40 minutes, or until the pastry is deeply golden and the strawberries are bubbling temptingly. Let the galette cool for at least 10 minutes before slicing; this helps the filling set slightly and makes serving easier.

How to Serve Strawberry Ricotta Galette

Garnishes

Dress up your Strawberry Ricotta Galette just before serving: a light dusting of powdered sugar is classic, or add a handful of finely chopped pistachios for color and nutty crunch. You can even drizzle a little more honey or serve with a scoop of vanilla ice cream for extra luxury.

Side Dishes

For brunch or dessert, this galette loves to share the table with a bowl of mixed berries, lightly whipped cream, or a simple green salad if you’re serving it as part of a lunch spread. The mild tang of ricotta pairs beautifully with a cup of mint tea or a glass of chilled prosecco.

Creative Ways to Present

Slice your Strawberry Ricotta Galette into wedges or cut it into rustic squares for a picnic-style dessert platter. For parties, make mini galettes by dividing the pastry into small rounds and filling each individually. Try serving with edible flowers or a sprig of fresh mint for that café-inspired wow factor.

Make Ahead and Storage

Storing Leftovers

Still have a bit left? Keep slices of Strawberry Ricotta Galette in an airtight container in the refrigerator. The ricotta keeps it moist, and the pastry stays relatively crisp for up to 2 days—just let it come to room temperature before serving if you like.

Freezing

You can freeze the cooled galette by wrapping individual wedges tightly in plastic and then sealing in a zip-top bag. Defrost overnight in the fridge, and you’ll have a ready-made treat for unexpected guests or quieter moments.

Reheating

To restore that fresh-baked warmth and slight crisp, reheat slices of Strawberry Ricotta Galette in a 350°F (175°C) oven for about 8 minutes. Avoid the microwave, as it can make the pastry a bit soggy, and savor every bite as if it just came from the oven.

FAQs

Can I make the Strawberry Ricotta Galette with frozen strawberries?

Absolutely! If using frozen berries, thaw and drain them thoroughly first so excess liquid doesn’t make the pastry soggy. You may want to increase the cornstarch slightly to help thicken the juices.

Do I need to chill the assembled galette before baking?

A short chill in the fridge (about 10–15 minutes) can help the pastry hold its shape if your kitchen is warm, but it’s not strictly necessary. The puff pastry is very forgiving in this recipe.

What’s the best ricotta for this recipe?

Whole milk ricotta delivers the creamiest texture and fullest flavor for this Strawberry Ricotta Galette. If yours is very wet, drain it in a fine sieve for 10 minutes before using.

Can I substitute other fruits for strawberries?

Definitely! This recipe works with other berries, sliced peaches, or plums. Just make sure the fruit is not overly juicy, and adjust the sugar to taste.

How can I make the galette more decadent?

For a luxurious twist, swirl a spoonful of mascarpone into the ricotta filling, or add a handful of dark chocolate chips over the strawberries before baking. Both are divine with the light sweetness of this dessert.

Final Thoughts

I hope you fall for this Strawberry Ricotta Galette as much as I have—it’s the kind of dessert that always brings smiles, no matter the occasion. Try it once, and I bet it will earn a regular spot in your repertoire. There’s truly nothing better than a slice of something homemade, fresh from the oven, to celebrate berry season and the joy of simple pleasures.

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