Pear Ricotta Galette with Salted Caramel and Whipped Mascarpone
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From thefeedfeed
This dessert truly has it all; juicy pears, a creamy BelGioioso Ricotta con Latte® filling, crispy pastry crust, salted caramel drizzle and a decadent whipped BelGioioso Mascarpone cream. It’s the perfect dessert to whip up this holiday entertaining season as many of the elements can be made in advance like the pastry crust and the salted caramel. Plus, forming a galette is much less fussy than pie; the more rustic the better!
This flavor combination has definitely made us rethink our favorite way to use BelGioioso Ricotta con Latte® and is proof it can truly make just about anything better!
Be sure to show us what you're making this holiday season with BelGioioso Cheese for a chance to win some awesome prizes. Read more about our contest here!
Happy 40th Anniversary BelGioioso Cheese! Click here to learn more about their wide variety of cheeses.
- Recipe Card
Recipe Card
For the Galette Dough:
ingredients
- 1 1/4 cups all purpose flour
- 1/2 teaspoon kosher salt
- 1 stick butter, frozen, then grated
- 2 tablespoons ice water, plus more as needed
- 2 tablespoons vodka, on ice, plus more as needed
For the Filling:
ingredients
- 1 cup BelGioioso Ricotta con Latte®
- 1 egg
- 1/4 cup pure maple syrup
- 1/2 teaspoon cinnamon
- Pinch of salt
To Assemble:
ingredients
- 2 pears, thinly sliced
- 1 egg, lightly beaten
- Demerara sugar, for sprinkling
- Mascarpone whipped cream, to serve (recipe below)
- Salted caramel, to serve (recipe below)
Method
Step 1
Add flour and salt to a large bowl and mix to combine. Add frozen butter and lightly toss so all the butter is coated in flour. Drizzle the ice water and vodka on top, and using your hands, incorporate the liquid into the dough. Knead the dough lightly with your hands until a smooth ball forms.
Step 2
Press the dough into a disc and wrap in plastic wrap. Chill for 30 minutes.
Step 3
While the dough chills, add BelGioioso Ricotta con Latte®, egg, maple syrup, cinnamon and salt to a bowl and mix until well blended.
Step 4
When the dough has chilled, preheat oven to 425˚F. On a lightly floured surface, roll out the dough into ¼ inch thick circle about 14 inches in diameter. Transfer the dough to a parchment lined baking sheet.
Step 5
Spread the ricotta filling onto the pie dough and top with sliced pears. Fold the edges of the crust over the pears, then brush the edges of the crust with the beaten egg. Sprinkle edge with demerara sugar and bake for about 40 minutes, or until golden brown and crisp.
Step 6
Top with mascarpone whipped cream and salted caramel and serve.
For the Mascarpone Whipped Cream:
ingredients
- 1/2 cup heavy cream
- 1 tablespoon granulated sugar
- 1/2 cup BelGioioso Mascarpone
Step 1
While the galette cools, make the mascarpone whipped cream. Add cream and sugar to a medium bowl and whip to soft peaks, then whisk in BelGioioso Mascarpone.
Step 2
Top cooled cake with whipped mascarpone and enjoy.
For the Salted Caramel:
ingredients
- 1 cup granulated sugar
- 1/3 cup water
- 3/4 cup heavy cream
- 4 tablespoons unsalted butter
- Pinch of salt
Step 1
Combine the sugar and water in a medium saucepan, making sure not to get sugar on the sides of the pan. Cook over medium-high heat, stirring occasionally to help cook evenly, until sugar is completely dissolved, about 5 minutes. Use a pastry brush to brush water on the sides of the pan if sugar gets on them, to prevent crystallization.
Step 2
Continue cooking caramel without stirring, until deep amber color, 5-7 minutes.
Step 3
Pour in heavy cream, butter and salt and stir, cooking 2-3 minutes.