This is a quick dessert to make, that’ll have you out of the kitchen and at the pool in no time. An easy dough spread with ricotta, topped with fresh blueberries, and baked in less than an hour!
For the dough:
- 1 1/4 cups flour
- 1/4 teaspoon salt
- 8 tablespoons butter, cut into cubes
- 1/4 cup ricotta cheese
- 2 teaspoons lemon juice
- zest of 1/2 lemon
- 3 tablespoons cold water
- 1 large egg, whisked
The filling:
- 2 cups blueberries
- 2 tablespoons cornstarch
- 3 tablespoons granulated sugar
- 2 teaspoons lemon juice
- zest of 1/2 lemon
- pinch of salt
- In a large bowl, whisk the flour and salt. With a pastry cutter or a fork, combine flour, salt and butter, until butter crumbles are the size of peas. Add in ricotta, lemon juice, zest, and water, mix until just combined. Flatten into a disc, wrap with plastic wrap, and refrigerate for an hour or in the freezer for 15 minutes.
- In a medium bowl toss blueberries with cornstarch, sugar, lemon juice, zest, and salt.
- On a floured surface, roll out dough into a 14 inch circle. Place on a parchment lined baking sheet.
- Spread on ricotta, leaving 2 inches free around the edges. Spoon the blueberries over the ricotta. Fold the dough over the blueberries and brush with the whisked egg.
- Bake at 400º for 30 to 40 minutes until the crust is golden brown.
