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Baking recipe · from the recipe book

Raspberry Lemon Ricotta Galettes with Oat Crust

Tart, juicy raspberries over a creamy lemon-scented ricotta layer in a crisp, nutty brown-sugar oat crust.

Raspberry Lemon Ricotta Galettes with Oat Crust

Ingredients

  • 2¼ cups280 gAll-purpose flour
  • 1 cup80 gOld-fashioned rolled oatspulsed to a coarse meal
  • 3 tbsp packed40 gBrown sugar
  • ¾ tsp4 gSalt
  • 1 cup200 gUnsalted buttermelted and slightly cooled
  • 3 tbsp (45 ml)45 gWhole milk
  • 1 cup250 gPart-skim ricotta
  • ⅓ cup40 gPowdered sugar
  • 1½ tbsp8 gLemon zest
  • 1 tsp4 gVanilla extract
  • 5⅔ cups700 gRaspberries
  • ½ cup100 gGranulated sugar
  • ¼ cup30 gCornstarch
  • 1½ tbsp20 gLemon juice

Steps

  1. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment.
  2. Make the crust: in a bowl, whisk the flour, oats, brown sugar and salt. Stir in the melted butter and the whole milk until a soft, crumbly dough forms.
  3. Divide the dough in half. Press each half onto a prepared sheet into a 10-inch round about 1/4 inch thick, pinching up a low rim about 1 inch high around the edge. Chill the rounds on their sheets for 20 minutes.
  4. Make the ricotta layer: stir the ricotta, powdered sugar, lemon zest and vanilla until smooth.
  5. Make the raspberry filling: in a separate bowl, whisk the granulated sugar with the cornstarch, then gently toss in the raspberries and lemon juice until coated.
  6. Spread half the ricotta layer inside the rim of each chilled crust, then spoon half the raspberry filling over each, leaving the tops open.
  7. Bake for 45 to 50 minutes, until the crust edges are deep golden and the raspberry juices bubble thickly in the center.
  8. Cool the galettes on their sheets on a rack for at least 1 hour so the filling sets, then cut each into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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