Place the flour, sugar and lemon zest in the bowl of a food processor. Pulse a few times to combine.

Add the cold butter and pulse until the flour mixture resembles coarse breadcrumbs.

Add the vinegar and vanilla while the processor is off then slowly add the cold water with the machine running. When the dough just begins to ball up to one side turn the machine off.

Transfer dough to a floured surface. Bring dough together kneading gently and shape into a disc.

Wrap in plastic wrap and refrigerate for 30 minutes or until firm. Dough can be made 3 days in advance or frozen for 3 months. Bring back to slightly colder than room temperature before rolling it out.

Preheat oven to 400°F.

In a small bowl, combine the ricotta and lemon zest. Set aside.

Place the blueberries, lemon juice, sugar, cornstarch and thyme in a medium bowl and toss well to combine.

Roll out the pastry dough between 2 sheets of parchment paper to a 12- to 13-inch circle. Transfer to a large, rimmed baking pan and remove the top sheet of paper.

Spread the ricotta mixture over pastry dough leaving about a 1 ½-inch border.

Top the ricotta with the blueberry mixture. Fold the edges of the dough over, pressing gently to enclose as you go.

Brush the edges with the beaten egg and sprinkle with the raw sugar. Refrigerate for 10-15 minutes.

Bake for 10 minutes at 400°F. Reduce the oven temperature to 350°F and bake for another 45-50 minutes or until the pastry is golden and the fruit is bubbling.

Let the galette cool for 10 minutes. Sprinkle with the extra thyme and serve with Berry Jam Swirl Ice Cream, whipped cream or enjoy as is!

Bring berries, lemon zest, lemon juice, and maple syrup to a simmer in a medium saucepan over medium heat.

Cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes.

Use a spoon or potato masher to lightly mash about half of the berries to release their juices.

Increase heat to medium-high and bring to a slow boil. Cook, stirring occasionally, until juices are reduced by half, 5–10 minutes.

Remove jam from heat. Taste and add more maple syrup if you prefer it to be sweeter.

Pour jam into a mason jar or other airtight container. Let cool and refrigerate. Jam will last 2 weeks. Makes about 1 ½ cups.

Once jam has cooled, in a large bowl stir ¾ cup into the softened ice cream. Transfer swirled ice cream into a metal pan, cover and freeze.