This apple and cinnamon ricotta galette is the epitome of cozy home baking, where wholesome ingredients meet exquisite flavor. Using rye and whole wheat flour gives the crust a distinct, deep aroma and a satisfyingly crisp texture that contrasts perfectly with the juicy fruit filling. The galette, an open-faced tart, hails from French cuisine, which prizes simplicity and rustic, natural shapes. In this recipe, delicate ricotta (a fine substitute for traditional tvorog) makes the base tender, while aromatic cinnamon fills the house with warmth, turning a simple tea time into a true celebration.
The finished apple ricotta galette is not only delicious but also wholesome thanks to the rye flour crust.
Dough Ingredients
- 100 g rye flour
- 60 g whole wheat flour
- 70 g butter
- 1 egg
- 90 g tvorog (farmers cheese) or ricotta
- pinch of salt
Filling Ingredients
- 1 large apple
- 15 g potato starch
- 40 g granulated sugar
- 15 g butter
- 1/2 tsp ground cinnamon
- 1/2 raw egg and sugar for egg wash
How to Make Apple Ricotta Galette
Make the dough. Combine the rye flour and whole wheat flour in a deep mixing bowl.
Start by mixing the two types of flour together to achieve the perfect dough texture.
Cut the cold butter into small cubes and add it to the bowl with the flour.
Add the cold, cubed butter to your dry ingredients.
Rub the flour and butter together with your fingers until the mixture resembles coarse crumbs with no large pieces of butter remaining. The crumbly mixture should be fairly uniform.
Rub the butter into the flour until you have a uniform, crumbly mixture without large butter pieces.
Crack the egg into the bowl, then add the ricotta and a pinch of fine salt.
Add the egg and ricotta, which will yield a supple and tender dough.
Quickly knead the dough. If it’s too soft and sticks to your hands, sprinkle in a little more rye flour. Transfer the prepared dough to the refrigerator to chill for 10-15 minutes.
Form the dough into a ball and chill it in the refrigerator to rest.
Prepare the filling. Core and slice a large green apple thinly. Sprinkle the apple slices with sugar and toss; the sugar will almost immediately draw out the apple’s natural juices.
Thinly slice the apples and toss them with sugar to draw out their juices.
Sprinkle the filling with potato starch or cornstarch and ground cinnamon, then toss the ingredients to coat evenly.
Stir in the starch and cinnamon to make the filling wonderfully aromatic and thick once baked.
Dust your work surface with rye flour, turn out the dough, and roll it into a circle about 3 millimeters (1/8 inch) thick.
Roll the dough out into a thin circle on a lightly floured surface.
Carefully roll the flattened dough around your rolling pin and transfer it to a baking sheet lined with parchment paper. Gently even out the edges with your hands or trim them with a knife.
Transfer the rolled dough to a baking sheet to make assembling the galette much easier.
Arrange the apple slices in a fan pattern in the center of the ricotta crust, then pour any remaining sugar and starch mixture from the bowl over the fruit. As the fruit bakes and releases its juices, the starch will thicken them perfectly.
Arrange the apple slices in a fan pattern, leaving an exposed border of dough to fold over.
Dot the top of the apples with small pieces of butter.
A few small dots of butter on top will give the filling a special tenderness.
Gather the edges of the dough, lift them, and fold them over the filling. You’ll create a border about 3 centimeters (1 inch) wide, leaving the center of the filling exposed.
Fold the edges of the dough over the filling to create neat, rustic borders.
Crack an egg into a small bowl and beat it lightly with a fork. Brush the folded edges of the galette with the beaten egg.
Brush the edges of the dough with a beaten egg to achieve a glorious golden crust.
Sprinkle the edges of the galette with granulated sugar. Using brown sugar here will give you a beautiful, dark caramel crust.
Sprinkle sugar over the edges to create an appetizing, crunchy layer as it bakes.
Preheat your oven to 180-190°C (350-375°F). Place the baking sheet on the middle rack. Bake the galette for about 30 minutes until golden brown. The exact baking time will depend on your specific oven and may vary slightly.
Bake the galette until it's a beautiful golden brown and the aroma fills your entire kitchen.
Let the finished apple ricotta galette cool on a wire rack before serving with tea or coffee. It’s absolutely delicious!
Let the galette cool slightly so the filling can set, then serve.
This apple ricotta galette reveals its best flavors when it is still slightly warm but has had a chance to 'rest' after coming out of the oven. Serve it with a scoop of vanilla ice cream or a dollop of thick Greek yogurt for a delightful contrast in temperature. If you want to experiment, try swapping the apples for pears or adding a handful of walnuts for extra crunch—the rye crust pairs beautifully with any autumn fruit.
You can store the baked galette for up to two days in a cool, dry place, lightly covered with a towel so the crust doesn't lose its texture. If you decide to reheat a slice, pop it in the oven for a few minutes to bring back that original crispness to the edges. This apple ricotta galette is destined to become your favorite go-to recipe when you're craving something homemade, yet light and wholesome.
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