WHOLE GALETTE WITH BLACKBERRIES AND BLUEBERRIES

There are some desserts that we would never tire of eating, including the whole world of pies. What we have prepared today is a wholemeal galette with oatmeal filled with ricotta, blackberries, and raspberries. Simple to do is say little and make you understand how good it is impossible (even if the photos perhaps let it glimpse).

It lasted less than twenty-four hours … what are you waiting for? Whether for breakfast, as a snack or to serve as a dessert after dinner, this is the cake for you and your guests! With a scoop of vanilla ice cream then …

Ingredients for a galette

  • 250 g blueberries
  • 100 g more
  • 300 g ricotta
  • Two tablespoons of sugar
  • One tablespoon cornstarch
  • One lemon
  • honey

For pasta

  • 150 g whole wheat flour
  • 100 g oat flakes
  • 100 ml of water
  • Two tablespoons brown sugar
  • 90 g extra virgin olive oil
  • salt

Method

To prepare the dough, combine all the ingredients in the planetary mixer, turn it on and you’re done.

Alternatively, put all the ingredients in a bowl, mix with a spoon until the dough starts to stick together then work it with your hands until it is soft and smooth.

In a bowl combine blackberries and raspberries, season them with corn starch, lemon juice, sugar and mix well. Sift the ricotta to make it more creamy and sweeten it to taste with honey.

Roll out the dough into an even layer about 3-4 mm thick, pour the ricotta into the center and finally the berries. Close the edges on themselves so that they contain the filling.

Dust the edges with sugar and bake at 180 ° C for about 40 minutes (or until the dough is well cooked and golden) and the filling will “simmer.”

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