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Mixed Berry Crostata with Lemon-Honey Ricotta Cream

Galette or Crostata?

Mixed Berry Crostata with Lemon-Honey Ricotta Cream

I get confused…is it a galette, crostata, free-form pie, flat tart, what? I’m pretty sure the only difference between ALL of these, is where you live. For the French, it’s a galette. For the Italians, it’s a crostata. For Americans…well, we Americans like to use multiple names for the same thing! I’ve even heard of this being called a Lazy Pie. Whatever it is–it’s amazingly delectable and simple to make!

Today I’m calling it a crostata. For some reason I always use the term galette when it’s savory and a crostata when it’s sweet! I make crostatas every time certain fruits comes in season. I also make them around the holidays, when we are preparing some sort of FEAST and have already used all the pie and tart pans for other dishes. Crostatas are handy!

Now I’m going to tell on myself–I can’t do something naughty and keep it a secret. The day I made this particular mixed berry crostata, my husband called and said he would be home a little late and not to worry about making dinner. I looked at the kids and thought, “Anything I make them is going to be overlooked by the fact that dessert is waiting for us.” So you know what we did? We had a VERY small green salad, and crostata with ricotta cream for DINNER! I don’t know if that makes me a very BAD mommy, or a very GOOD mommy, but I’m sure it’s one or the other! The kids gobbled it up with wide smiles on their faces and a mischievous sparkle in their eyes! Later when my husband came home, he saw the rest of the crostata and a curious expression came over is face. He said, “I plan on eating ALL of that tonight. I know that’s extremely gluttonous, but I don’t care!” And you know what? HE DID! He sat down and ate over half of this Mixed Berry Crostata and Ricotta Cream without blinking! He said half way through he needed to stop but he just couldn’t. Later he had a MAJOR tummy ache, but he swears it was worth it! I guess we were all a little naughty that night! At least I’m confessing!

What makes this crostata special? Let’s start with the obvious, freshly picked berries. You could make this with frozen berries any time of year, but it’s not quite the same. The berry mixture is also not overly sweet…I think that’s what makes it so addictive. You could truly just keep eating and eating it–as my husband so kindly demonstrated! The crust is a simple pie crust, but homemade pie crusts are fairly special on their own. And last, the Lemon-Honey Ricotta Cream. DON’T skip the cream–it’s to die for! A fluffy blend with smooth cheese, sweetened with honey, and brightened with lemon zest. You will be licking your plate clean!

To prepare:

Add the first three ingredients to a food processor. Pulse once or twice to mix. Chop the cold stick of butter into cubes. Add them to the processor and pulse until the butter clumps are the size of peas. Add 3 Tb. of very cold water to the processor. Pulse it a few more times, until the dough comes together. Dump the dough onto a piece of plastic wrap. Form the dough into a round disk and wrap well. Place in the fridge for at least thirty minutes.

Place the blackberries and cut strawberries in a medium bowl. Add one-quarter of the lemon zest (about ½ tsp.), along with 2 ½ Tb. of flour, 2 ½ Tb. sugar, and ¼ salt of salt. Toss well.

Preheat the oven to 450*. Once cold, roll the dough into a 12 inch free-form circle. Fold half the dough over the rolling pin and move it to a parchment paper-lined baking sheet.

Pour the fruit mixture in the center of the dough and spread out, leaving a 1 ½ – 2 inch rim around the edges.

Gently fold the edges up over the fruit, making sure not the let the fruit poke through the dough. It looks best when you go around the circle in one direction while folding. Mix 1 egg with 1 Tb. of water. Brush the egg wash over the exposed dough. Sprinkle the dough edges with Turbinado sugar. Bake for 20-25 minutes—until edges are golden brown. Allow to cool to room temperature.

Pour ¾ cup of cream into the food processor. Process for about 1 minute—until a stiff cream forms. Add the ricotta, honey and the remaining three-quarters of the lemon zest. Process another 30 seconds, or so, until well combined.

Serve the cream with the Crostata—try not to eat so much you get a tummy ache! Serves 6-8.

*The ricotta cream is a very loose cream because of the runny honey. I personally love it this way! If you want a stiffer version, either use whipped honey or substitute sugar.

Mixed Berry Crostata with Lemon-Honey Ricotta Cream

Ingredients:

For the crust:
1 ¼ cups all-purpose flour
½ tsp. salt
2 tsp. sugar
1 stick of unsalted butter, cold (8 tablespoons)
3 Tb. ice cold water
For the filling:
12 oz. blackberries
16 oz. strawberries, trimmed and cut into halves and quarters
Zest of 2 lemons, divided
2 ½ Tb. flour
2 ½ Tb. sugar
¼ tsp. salt
1 egg
1 Tb. Turbinado sugar (or regular sugar)
For the cream:
¾ cup heavy cream
¾ cup soft ricotta cheese
3 Tb. honey

Directions:

Add the first three ingredients to a food processor. Pulse once or twice to mix. Chop the cold stick of butter into cubes. Add them to the processor and pulse until the butter clumps are the size of peas. Add 3 Tb. of very cold water to the processor. Pulse it a few more times, until the dough comes together. Dump the dough onto a piece of plastic wrap. Form the dough into a round disk and wrap well. Place in the fridge for at least thirty minutes.

Place the blackberries and cut strawberries in a medium bowl. Add one-quarter of the lemon zest (about ½ tsp.), along with 2 ½ Tb. of flour, 2 ½ Tb. sugar, and ¼ salt of salt. Toss well.

Preheat the oven to 450*. Once cold, roll the dough into a 12 inch free-form circle. Fold half the dough over the rolling pin and move it to a parchment paper-lined baking sheet.

Pour the fruit mixture in the center of the dough and spread out, leaving a 1 ½ - 2 inch rim around the edges.

Gently fold the edges up over the fruit, making sure not the let the fruit poke through the dough. It looks best when you go around the circle in one direction while folding. Mix 1 egg with 1 Tb. of water. Brush the egg wash over the exposed dough. Sprinkle the dough edges with Turbinado sugar. Bake for 20-25 minutes—until edges are golden brown. Allow to cool to room temperature.

Pour ¾ cup of cream into the food processor. Process for about 1 minute—until a stiff cream forms. Add the ricotta, honey and the remaining three-quarters of the lemon zest. Process another 30 seconds, or so, until well combined.

Serve the cream with the Crostata—try not to eat so much you get a tummy ache! Serves 6-8.

*The ricotta cream is a very loose cream because of the runny honey. I personally love it this way! If you want a stiffer version, either use whipped honey or substitute sugar.

**In a hurry—buy a premade roll-out pie crust and skip making the dough!

Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!

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35 Responses to “Mixed Berry Crostata with Lemon-Honey Ricotta Cream”

  1. penny aka jeroxieposted May 31, 2010 at 4:42 am

    that looks pretty awesome and so simple to make.

    Reply

  2. citronetvanilleposted May 31, 2010 at 5:02 am

    I am afraid I would have been as gluttonous as your husband, how can you resist? that red juice coming from the fruits is pure delight. So that could be called tarte too, I see galette something without the "border", crostata is ok too, either way, whatever you call it, it doesn't really matter when you see something that gorgeous you just want to finish it up fast :o)

    Reply

  3. Pacheco Pattyposted May 31, 2010 at 5:56 am

    This makes you a very good mommy! Your photographs looks great and I love the berries, what a lucky family you have, I'm sure they enjoy everything you bake!

    Reply

  4. Lazaro Cooks!posted May 31, 2010 at 6:32 am

    I would have to say wonderful Mommy. I would love this for any dinner. Forget the name, I would call it fantastic!

    By the way, love the new profile photo…very nice.

    Cheers!

    Reply

  5. Cherineposted May 31, 2010 at 7:02 am

    Whatever it is, galette or crostada… it looks absolutely delicious!

    Reply

  6. Sharlene (Wheels and Lollipops)posted May 31, 2010 at 11:41 am

    I'm making this, this weekend !!! or maybe if I can find the time Wednesday for dessert as a treat. This makes you a very good mom and made for a very memorable night that I'm sure all of you will remember – definitely the best moments in life. For me this is most definitely a tarte :)

    Reply

  7. dinnersanddreams.netposted May 31, 2010 at 12:04 pm

    I like galette better but I'd eat it no matter the name. It looks delicious.

    Reply

  8. My Kitchen in the Rockiesposted May 31, 2010 at 3:19 pm

    I LOVE the dinner idea! Sounds like fun. My kids would like that as well. The Crostata with the Ricotta cream looks delicious.

    Reply

  9. Maryposted May 31, 2010 at 4:50 pm

    "A rose by any name…" Whatever you choose to call this dessert it is stunning and anything that gorgeous must be delicious. This is really wonderful. I hope you are having a great day. Blessings…Mary

    Reply

  10. Birenposted May 31, 2010 at 8:47 pm

    This looks and sounds delicious whateve you call it. Really good idea when you want a fast and easy dessert!

    Reply

  11. Rickposted June 1, 2010 at 12:56 am

    Those pictures are scrumptious! Perfect for summer.

    Reply

  12. Pamposted June 1, 2010 at 11:39 am

    It doesn't make any difference what it is called, it looks fantastic! Love it with the blackberries and I have lots of them in the freezer to try it with.

    Reply

  13. C and C Dishposted June 1, 2010 at 1:46 pm

    Whatever it is called, it looks fantastic!

    Reply

  14. lauraposted June 1, 2010 at 5:05 pm

    Sounds delicious, Sommer! I generally would like to eat things like this for dinner but my type A-ness kicks starts to kick in – though I do often cut back on dinner to save extra calories for dessert! – you're kids are lucky you've "chilled out"! ( ;

    Reply

  15. Claudiaposted June 1, 2010 at 6:19 pm

    I love crostadas and this is just stunning.

    Reply

  16. The Housewifeposted June 1, 2010 at 8:43 pm

    Looks so pretty! :) This is a great way to use all the gorgeous berries at the farmers markets!

    Reply

  17. Magic of Spiceposted June 1, 2010 at 8:46 pm

    Just beautiful! I really enjoy these types of deserts:)

    Reply

  18. Mariaposted June 1, 2010 at 9:41 pm

    Great write-up! And that crostata looks amazing. I don't think you a bad mommy at all … in fact it sounds like you are a good mommy who could use a break every now and then. And hey, fresh fruit boasts a great variety of vitamins and some calcium from the ricotta cream … that sounds pretty well-rounded to me ;)

    Reply

  19. gringarlposted June 1, 2010 at 11:03 pm

    This pie is awesome, delicious and easy to make, thanks for sharing

    Reply

  20. Cook with Madinposted June 2, 2010 at 12:24 am

    This looks really good. Great photos too. You are a great mommy. Thanks for sharing. I like your new profile photo.

    Reply

  21. sweetlifeposted June 2, 2010 at 1:53 am

    oh my this make you a GREAT mommy, love it..we sometimes do this, but we eat a cereal then dessert…oh yes the cream is a must, it looks divine..yum, great recipe and the first pic is truly mouthwatering

    sweetlife

    Reply

  22. 5 Star Foodieposted June 2, 2010 at 3:34 am

    A wonderfully delicious rustic crostata! I love the Lemon-Honey Ricotta Cream here!

    Reply

  23. Devakiposted June 2, 2010 at 3:49 am

    Dear Sommer – Once again you've put out o drool worthy dessert.

    How wonderfully rustic crostata that's just asking to be bit into and polished off!

    I love everything about it – the fresh berries and the Lemon-Honey Ricotta Cream here. On my list for the summer for sure :)

    Ciao, Devaki @ weavethousandsflavors

    Reply

  24. denise @ quickies on the dinner tableposted June 3, 2010 at 2:04 am

    Well, Sommer, sometimes my kids and I have brownies for breakfast *grin* so..er, no comment LOL

    I love everything about your crostata – the way it looks, the way the juices bleed when you cut into it and that cream..WOW!! Fantastic!! I'd skip dinner too, if I were faced with that…

    Btw – I love the new pic. You look so girlish and care-free :)

    Reply

  25. The Cilantropistposted June 3, 2010 at 2:54 am

    I am lusting after this right now, I am not surprised that your husband ate until he had a tummy ache! I wish my mom would have given this to me for dinner… ;)

    Reply

  26. 101naturalposted June 3, 2010 at 8:21 am

    This looks mouth watering…

    Reply

  27. Vonposted June 5, 2010 at 12:10 pm

    You're definitely a good mummy =] I've never heard of the term crostata, but then again I've only recently heard of the term galette. I love how it looks though, and you make it sound so good!!

    Reply

  28. wannafoodieposted June 6, 2010 at 8:41 pm

    So pretty… I love making galettes but can't wait to try your ricotta cream with my next one. It sounds as though it just makes it that much more tasty.

    Reply

  29. Sophieposted June 7, 2010 at 10:11 am

    Whatever you call it it looks quite fabulous!!

    The filled galette looks so inviting & I so love your lemon & honey ricotta cream!!

    A real delight of a fine dessert!!

    Reply

  30. joudie's mood foodposted June 7, 2010 at 12:03 pm

    Looks soooooo Delicious. I think it is a galette. It sounds so much better the french way i think…. But its gorgeous!

    Reply

  31. I Am Gluten Freeposted June 8, 2010 at 1:48 am

    My kind of dinner, for sure. Can't wait to try and make this gluten free! Thx for the great recipe!

    Reply

  32. Diana's Cocinaposted June 20, 2010 at 4:14 am

    Beautiful! By the way, I'm always up for Lazy Pie.

    Reply

  33. Vivianposted June 27, 2010 at 10:19 pm

    it's amazing!!

    Reply

  34. Lauren @ Delicateflavorsposted July 7, 2010 at 10:41 am

    What a beautiful and delicious dessert!

    Reply

  35. Micheleposted May 10, 2015 at 1:47 pm

    So good! I used raspberries, blackberries and strawberries and a pre-made crust. Great dessert and super for breakfast the next day.

    Reply

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