A honey ricotta berry galette made with Navitas Organics Superfood+ Berry Blend and Chia Seeds, topped with fresh berries.

Honey Ricotta Berry Galette Recipe

This delightful Honey Ricotta Berry Galette is the perfect dessert to celebrate summer in style. With its flaky crust, luscious honey ricotta filling, and vibrant assortment of fresh berries, this galette is sure to impress your guests and ignite their taste buds with a burst of summer flavors.

INGREDIENTS

1 pie crust

5-Minute Raspberry Chia Seed Jam:
1 cup raspberries (fresh or frozen)
1 Tbsp. Navitas Organics Chia Seeds
1½ tsp. Navitas Organics Superfood + Berry Blend
1 tsp. lemon juice

Honey Ricotta:
⅓ cup ricotta cheese
1 Tbsp. honey
Sprinkle of cinnamon

Toppings:
1 cup blueberries
1 cup raspberries
1 cup diced strawberries

DIRECTIONS

Preheat oven to 400°F. Grease a pie dish and set aside.
In a small pot over medium-low heat, add 1 cup raspberries, chia seeds, Superfood + Berry Blend and lemon juice. Cook for 4-5 minutes, stirring frequently until raspberries are broken down and a jam forms.
Place defrosted pie crust in the pie dish. Add raspberry jam and spread so surface is covered.
In a small bowl, mix ricotta, honey and cinnamon.
Pour ricotta mixture on top of raspberry jam and spread to cover jam layer.
Pile blueberries, raspberries and strawberries evenly in center of crust.
Fold edges of pie crust over filling to form a 1-2 inch crust, overlapping the folds.
Bake for 28-30 minutes, until crust is golden brown.

Makes 8 small slices

Submitted by Kaileigh Gaffney | Supermom Eats
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Image of Honey Ricotta Berry Galette Recipe

Honey Ricotta Berry Galette Recipe

Kaileigh Gaffney | Supermom Eats

Servings

8 small slices

This delightful Honey Ricotta Berry Galette is the perfect dessert to celebrate summer in style. With its flaky crust, luscious honey ricotta filling, and vibrant assortment of fresh berries, this galette is sure to impress your guests and ignite their taste buds with a burst of summer flavors.

Ingredients

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Directions

  1. Preheat oven to 400°F. Grease a pie dish and set aside.
  2. In a small pot over medium-low heat, add 1 cup raspberries, chia seeds, Superfood + Berry Blend and lemon juice. Cook for 4-5 minutes, stirring frequently until raspberries are broken down and a jam forms.
  3. Place defrosted pie crust in the pie dish. Add raspberry jam and spread so surface is covered.
  4. In a small bowl, mix ricotta, honey and cinnamon.
  5. Pour ricotta mixture on top of raspberry jam and spread to cover jam layer.
  6. Pile blueberries, raspberries and strawberries evenly in center of crust.
  7. Fold edges of pie crust over filling to form a 1-2 inch crust, overlapping the folds.
  8. Bake for 28-30 minutes, until crust is golden brown.
Servings: 8 small slices
Submitted by:

Kaileigh Gaffney | Supermom Eats