There is nothing quite like the scent of warm butter and lemon brightening the kitchen as a Rhubarb Ricotta Galette comes out of the oven the tart rhubarb softens into tender ribbons while the ricotta makes the filling creamier than you expect, with a gentle tang that settles on the tongue like a well-loved quilt. The flaky crust gives a soft crackle when you slice into it, and the steam carries a hint of vanilla and citrus that makes everyone pause with a fork halfway to their mouth.
This is comfort food in the best, most humble sense: it’s the kind of pastry you bring to a family table when you want something that feels familiar and special all at once. It pairs easily with a bowl of soup or a simple pot roast dinner and shows up beautifully alongside a tray of fresh fruit for a light summer gathering. The balance of tart and creamy keeps it from being too sweet, so it’s welcome both at casual after-school snack time and at a quieter, grown-up evening with friends.
This version is simple and near-foolproof, made with ingredients you likely have on hand. Roll, spoon, pleat, and bake you’ll find the most satisfying moment comes when you brush the crust with egg wash and watch it turn a warm golden brown in the oven. If you like ricotta in cozy desserts, try another ricotta dessert from the pantry to see how ricotta’s gentle tang plays in different treats: a ricotta dessert.
Why this recipe works
What makes this galette work so well is a careful balance of texture and gentle, straightforward technique. The ricotta lends a soft, creamy backbone to the filling without making it overly heavy; ricotta’s light curd structure traps moisture and creates a custard-like feel when heated, but it keeps the filling from becoming syrupy. Rhubarb, with its bright acidity and firm stalks, adds structure and zing. As the rhubarb cooks, it releases just enough juice to marry with the ricotta and sugar, making a filling that is both lush and restrained.
Texture is the star here: a flaky crust, created by folding and pleating, contrasts with the tender filling. The flour-dusted surface lets you roll the crust without it sticking, and the egg wash gives the edges a glossy, toasty finish that’s pleasing to the eye and to the bite. Because the filling ingredients are few and mixed gently, the baking time is forgiving; the galette will set while still keeping the ricotta’s softness. A brief rest after baking helps the juices settle, so slices hold together without collapsing.
Ease of cooking is another reason this wins hearts. There’s no lattice to weave, no blind-baking required, and the assembly happens right on a baking sheet less fuss, fewer dishes. A small amount of lemon juice wakes up both the rhubarb and the ricotta, while vanilla adds a warm note that rounds the flavours without making them cloying. If you’ve made a simple tart or a rustic galette before, this feels instantly familiar; if not, it’s an ideal place to start because the steps are straightforward and the results are forgiving.
For those who like to experiment with textures in other ways, pairing this pastry idea with a crunchy ricotta snack can be fun; try a savory take like a crispy ricotta appetizer for a contrast at the next gathering. All these elements flaky crust, creamy ricotta, and tart rhubarb come together to make the Rhubarb Ricotta Galette a dependable crowd-pleaser.
How to prepare Rhubarb Ricotta Galette
Start by gathering your ingredients and giving yourself a wide, clean surface for rolling. The most satisfying part of this process is spooning the creamy filling into the center of the dough and folding the edges up with gentle pleats it’s part hands-on craft, part warm kitchen comfort. Keep the rhubarb chopped into even pieces so the filling cooks uniformly, and work quickly with the dough if it’s at room temperature so it remains pliable but not too soft.
Mix the filling ingredients until smooth, then place them in the center of your rolled crust and leave a border so the pastry can be folded over. The neatness of your pleats is less important than that the edges are secure you want the filling to stay nestled as it bakes. When you brush the crust with egg wash, you’ll see the color deepen in the oven; that golden finish is what turns a simple galette into something that looks as inviting as it tastes. Allow it a few minutes to cool before cutting so the filling sets and slices are tidy.
Ingredients
- 1 cup rhubarb, chopped
- 1 cup ricotta cheese
- 1 pie crust (store-bought or homemade)
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 egg (for egg wash)
- 2 tablespoons flour (for dusting)
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the chopped rhubarb and the ricotta cheese until combined.
- Add the sugar.
- Add the vanilla extract.
- Add the lemon juice and a pinch of salt. Mix until smooth.
- Dust a work surface with the flour.
- Roll out the pie crust on the floured surface.
- Place the rolled crust on a baking sheet.
- Spoon the rhubarb mixture into the center of the crust. Leave a border of dough around the filling.
- Fold the edges of the crust over the filling. Pleat the dough as you go.
- Beat the egg and brush it over the crust for an egg wash.
- Bake for 30 to 35 minutes. The crust should be golden brown and the filling bubbly.
- Let it cool slightly before slicing and serving.
Serving ideas
- A bowl of creamy vanilla yogurt makes a lovely, simple side that echoes the ricotta’s smoothness.
- A platter of sliced fresh fruit apples, pears, or berries brightens the plate and adds a crisp contrast.
- A small green salad dressed lightly with lemon and olive oil cuts through the richness and makes the galette feel like part of a full meal.
For a drink pairing, a lightly brewed herbal tea something like chamomile or a mild citrus blend complements the tartness of the rhubarb without overpowering the ricotta. Sparkling water with a slice of lemon is another refreshing choice that keeps the palate clean between bites.
Storing this recipe
In the refrigerator, a baked galette will keep well for up to 3 to 4 days if wrapped tightly in plastic wrap or placed in an airtight container. For the best texture, reheat in an oven set to 325°F (160°C) for 8–12 minutes to revive the crust’s crispness; microwaving will warm the filling quickly but often makes the crust limp. If you’d like to freeze it, wrap the cooled galette tightly in two layers of plastic wrap and then aluminum foil to prevent freezer burn; it will keep for up to one month. Thaw overnight in the refrigerator before reheating in the oven.
If you prefer to prepare ahead, you can assemble the galette unbaked, wrap it, and freeze it that way; bake from frozen, adding an extra 10–15 minutes to the baking time and watching until the crust is golden and the filling bubbles. Always let leftovers come to room temperature briefly before reheating to avoid uneven warming, and consider baking on a sheet so the underside of the crust crisps again.
Helpful tips
Tip 1 Control the moisture: Rhubarb can release a fair amount of liquid as it cooks, which risks a soggy crust. To avoid this, chop the rhubarb into uniform pieces so it cooks evenly, and toss it with the sugar and lemon for a few minutes before adding to the ricotta; this helps begin maceration and reduces surprise juices in the oven. If your rhubarb seems especially watery, sprinkle a teaspoon or two of cornstarch into the filling and mix lightly; this will bind excess liquid as it bakes without changing the flavor.
Tip 2 Keep the dough cool but flexible: A warm, greasy dough can tear when you try to pleat it, but an overly chilled dough will crack. If you’re using homemade dough, let it rest at room temperature for a few minutes after chilling so it becomes pliable. Work on a lightly floured surface to prevent sticking, but use only as much flour as necessary; too much will dry the crust. When you pleat, fold gently and don’t overwork the dough the tender flakiness depends on those little bits of butter or shortening staying intact.
Tip 3 Watch the finishing stage: The egg wash is what gives the galette a golden, inviting look, so don’t skip it. Brush lightly and evenly. If the edges brown too quickly while the filling is still bubbling, tent the galette with foil for the remainder of the bake so the crust doesn’t burn. Letting the galette rest at least 10 minutes before slicing is crucial; this settling time lets the ricotta firm up a touch and prevents the filling from running when you cut it.
These three tips managing moisture, treating the dough with gentle care, and watching the finish address the most common pitfalls people face. With small adjustments, the Rhubarb Ricotta Galette becomes a stress-free, reliable treat that delivers on flavor and texture every time.
Recipe variations
- Add berries: Mix in 1/2 cup of chopped strawberries or raspberries with the rhubarb for a sweeter, juicier filling. The berries soften and offer a lovely color contrast.
- Swap the ricotta: For a richer, silkier filling, substitute half the ricotta with mascarpone. This will make the interior creamier and more indulgent.
- Make it savory-sweet: Reduce the sugar to 2 tablespoons, add a tablespoon of honey, and fold in a handful of chopped fresh herbs like basil or mint for a herb-forward variation that pairs beautifully with chèvre or a drizzle of olive oil.
Recipe variations
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Frequently asked questions
Q: Can I use frozen rhubarb?
A: Yes. Thaw frozen rhubarb and drain any excess liquid before mixing it with the ricotta. Press gently with a paper towel if needed to remove extra moisture so the filling does not become too wet.
Q: Can I make the galette gluten-free?
A: You can. Use a gluten-free pie crust or make one from a trusted gluten-free flour blend, and dust your surface lightly with a gluten-free flour for rolling. Baking time may vary slightly, so watch for a golden crust.
Q: Is there a substitute for the egg wash for a vegan option?
A: A simple swap is to brush the crust with a mixture of maple syrup and a little water, or use plant-based milk like soy or almond milk for a light golden finish. The color may be slightly different, but it will still brown nicely.
Q: How do I prevent the crust from getting soggy on the bottom?
A: Bake the galette on a preheated baking sheet or a pizza stone to help the bottom crisp up. Also, avoid adding too much liquid to the filling and allow a brief rest before slicing.
Conclusion
This Rhubarb Ricotta Galette is a quiet, dependable pleasure easy enough for a weekday treat and lovely enough for a family gathering. If you’d like one more take on combining rhubarb and ricotta with a twist, you can read a related piece about spruce-tip, rhubarb and ricotta galette here: Eating Wild: Spruce-tip, rhubarb and ricotta galette.
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Rhubarb Ricotta Galette
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A comforting pastry featuring tart rhubarb and creamy ricotta, beautifully encased in a flaky crust.
Ingredients
- 1 cup rhubarb, chopped
- 1 cup ricotta cheese
- 1 pie crust (store-bought or homemade)
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 egg (for egg wash)
- 2 tablespoons flour (for dusting)
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the chopped rhubarb and the ricotta cheese until combined.
- Add the sugar and mix until smooth.
- Add the vanilla extract.
- Add the lemon juice and a pinch of salt. Mix until smooth.
- Dust a work surface with the flour.
- Roll out the pie crust on the floured surface.
- Place the rolled crust on a baking sheet.
- Spoon the rhubarb mixture into the center of the crust, leaving a border of dough around the filling.
- Fold the edges of the crust over the filling and pleat the dough as you go.
- Beat the egg and brush it over the crust for an egg wash.
- Bake for 30 to 35 minutes until the crust is golden brown and the filling is bubbly.
- Let it cool slightly before slicing and serving.
Notes
For best texture, reheat in an oven to maintain crust crispness. This galette can also be prepared and frozen unbaked.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American