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Berry Crostata with Lemon-Honey Ricotta Cream

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Mixed Berry Crostata with Lemon-Honey Ricotta Cream, a fresh treat for berry season with a cool creamy accent!

Berry Crostata with Lemon-Honey Ricotta Cream | ASpicyPerspective.com
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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 sharing a Berry Crostata with Lemon-Honey Ricotta Cream… For some reason I always use the term galette when it’s savory and a crostata when it’s sweet.

Fabulous Berry Crostata with Lemon-Honey Ricotta Cream | ASpicyPerspective.com

I like to 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 I’ve already used all the pie and tart pans for other dishes. Crostatas are handy!

The day I made this particular Berry Crostata with Lemon-Honey Ricotta Cream, Lt. Dan 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.”

Vibrant Berry Crostata with Lemon-Honey Ricotta Cream | ASpicyPerspective.com

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 up the Berry Crostata with Lemon-Honey Ricotta Cream with wide smiles on their faces and a mischievous sparkle in their eyes!

Easy Berry Crostata with Lemon-Honey Ricotta Cream | ASpicyPerspective.com

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 gluttonous, but I don’t care.”

He sat down and ate over half of this 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!

Simple Berry Crostata with Lemon-Honey Ricotta Cream | ASpicyPerspective.com

What makes this Berry Crostata with Lemon-Honey Ricotta Cream 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.

Swoon! Berry Crostata with Lemon-Honey Ricotta Cream | ASpicyPerspective.com

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 is to die for!

A fluffy blend with smooth cheese, sweetened with honey, and brightened with lemon zest. You will be licking your plate clean!

Love this Berry Crostata with Lemon-Honey Ricotta Cream | ASpicyPerspective.com

Berry Crostata with Lemon-Honey Ricotta Cream | ASpicyPerspective.com
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5 from 3 votes
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Berry Crostata with Lemon-Honey Ricotta Cream

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Berry Crostata with Lemon-Honey Ricotta Cream - A fabulous dessert for berry season! This free form pie is wonderful for holidays when dishes are in high demand.
Servings: 6


For the Crust:

For the Filling:

  • 12 ounces blackberries
  • 16 ounces strawberries, trimmed and cut into halves and quarters
  • Zest of 2 lemons, divided
  • 2 1/2 tablespoons flour
  • 2 1/2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 tablespoon Turbinado sugar, or regular sugar

For the Ricotta Cream:

  • 3/4 cup heavy cream
  • 3/4 cup soft ricotta cheese
  • 3 tablespoons honey


  • For the crust: Add the first flour, sugar, and salt to a food processor. Pulse once or twice to mix. Chop the cold stick of butter into cubes. Add the butter to the processor and pulse until the butter clumps are the size of peas. Add 3 tablespoons 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, along with 2 ½ tablespoons flour, 2 ½ tablespoons sugar, and ¼ teaspoon salt. Toss well.
  • Preheat the oven to 450 degrees F. 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 to 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 tablespoon water. Brush the egg wash over the exposed dough. Sprinkle the dough edges with Turbinado sugar. Bake for 20-25 minutes, until the edges are golden brown. Allow to cool to room temperature.
  • Pour ¾ cup of cream into a clean 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.


The ricotta cream is a very loose cream because of the 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!


Serving: 1slice, Calories: 386kcal, Carbohydrates: 52g, Protein: 9g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 84mg, Sodium: 341mg, Potassium: 300mg, Fiber: 5g, Sugar: 23g, Vitamin A: 745IU, Vitamin C: 56.5mg, Calcium: 120mg, Iron: 2.3mg
Course: Dessert
Cuisine: Italian
Author: Sommer Collier

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43 comments on “Berry Crostata with Lemon-Honey Ricotta Cream”

  1. I have never made one of these before.  Your filling looks particularly delicious!

  2. The berry crostata would be amazing on its own and now you added a yummy topping. Such a perfect summer dessert.

  3. Making this over the weekend!

  4. I want to stuff my face with this!

  5. Hubby is a man after my own heart. Luckily my hubby is the same. Even with only the two of us, that tart would not make it to the next day. Love the ricotta cream too.

  6. What a gorgeous crostata!

  7. This is so pretty!  Lovely colors and flavors!

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

  9. What a beautiful and delicious dessert!

  10. it's amazing!!

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

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

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

  14. 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!!

  15. 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.

  16. 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!!

  17. This looks mouth watering…

  18. 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… ;)

  19. 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 :)

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

  21. 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

  22. 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


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

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

  25. 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 ;)

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

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

  28. I love crostadas and this is just stunning.

  29. 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"! ( ;

  30. Whatever it is called, it looks fantastic!

  31. 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.

  32. Those pictures are scrumptious! Perfect for summer.

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

  34. "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

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

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

  37. 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 :)

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

  39. 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.


  40. 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!

  41. 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)

  42. that looks pretty awesome and so simple to make.