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Perfect Rhubarb and Cardamom Galette with Whipped Honey Ricotta

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A rustic and fragrant galette featuring tangy rhubarb and warm cardamom, topped with a luscious whipped honey ricotta. This easy homemade dessert is perfect for spring and early summer.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (113g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar (optional, for crust)
  • 3–4 tablespoons ice water
  • Pinch of salt
  • 1 pound (450g) fresh rhubarb stalks, trimmed and cut into ½-inch pieces
  • ⅓ cup (65g) granulated sugar
  • 1 teaspoon ground cardamom
  • 1 tablespoon all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1 cup (245g) whole milk ricotta
  • 2 tablespoons honey
  • 2 tablespoons heavy cream
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Make the Dough (10 minutes + chilling): In a large bowl or food processor, combine 1 ½ cups flour, 2 tablespoons sugar, and a pinch of salt. Add cold, cubed butter and pulse or cut in until mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, 1 tablespoon at a time, mixing gently until dough just holds together. Shape into flat disk, wrap in plastic, and refrigerate at least 30 minutes.
  2. Prepare the Filling (10 minutes): Toss chopped rhubarb with ⅓ cup sugar, 1 teaspoon ground cardamom, 1 tablespoon flour, and 1 tablespoon fresh lemon juice in a bowl. Set aside to macerate.
  3. Roll Out the Dough (5-7 minutes): On lightly floured surface, roll chilled dough into rough 12-inch circle about ⅛-inch thick. Transfer dough to parchment-lined baking sheet.
  4. Assemble the Galette (5 minutes): Pile rhubarb mixture into center of dough, leaving 2-inch border. Fold edges over filling, pleating dough as needed. Brush crust with water or beaten egg and sprinkle teaspoon sugar over crust.
  5. Bake (35-40 minutes): Bake galette in preheated 400°F (200°C) oven until crust is golden and filling bubbly, about 35-40 minutes. Tent with foil if crust browns too fast.
  6. Make the Whipped Honey Ricotta (5 minutes): While galette bakes, combine ricotta, honey, heavy cream, and vanilla extract in bowl. Whip with hand mixer or whisk until fluffy and smooth. Chill until serving.
  7. Serve: Let galette cool about 10 minutes. Slice and serve with a generous dollop of whipped honey ricotta on top.

Notes

Keep butter cold to ensure flaky crust. Do not overwork dough to avoid toughness. Use freshly ground cardamom for best aroma. If dough is sticky, chill again before rolling. Tent crust with foil if browning too fast. Leftovers keep well refrigerated up to 3 days; reheat gently in oven to preserve texture. Substitute almond flour for gluten-free crust and coconut cream for dairy-free whipped topping.

Nutrition

Keywords: rhubarb galette, cardamom dessert, honey ricotta, spring dessert, easy galette recipe, rustic galette, homemade dessert

Find it online: https://piperplate.com/perfect-rhubarb-and-cardamom-galette-recipe-easy-homemade-dessert-with-honey-ricotta/