RICOTTA BERRY GALETTE
3 cups mixed berries
3 tablespoons cornstarch
2 tablespoons sugar
Pinch of salt
16 ounces whole-milk ricotta
1 teaspoon almond extract
2 tablespoons honey
1 egg, beaten
Crust dough for 1 galette
Castor sugar, for dusting
Preheat oven to 400 F.
Combine berries, cornstarch, sugar and salt, set aside.
In medium bowl, combine ricotta, almond extract, honey and egg.
Roll out dough, place on baking sheet lined with parchment paper.
Spread ricotta mixture on dough, leaving a two-inch outer border, then add berry mixture.
Fold edges of dough over berries, then brush dough with beaten egg.
Sprinkle dough with castor sugar and bake 30-40 minutes until crust is golden brown.
Cool and serve with freshly whipped cream or vanilla ice cream.
Makes 10 servings.