Blueberry Cream Cheese Galette

Another week is almost done! This weekend I’m hoping to get going on some projects I keep procrastinating on, and maybe even help Ryan’s parents with a project of their own. We’ll see how it goes! One thing I know for sure is how happy my puppy is. Seriously, just looking at him makes me smile. I can’t imagine the pain he’s in with his ACL tear, but he still manages to smile, play and wag his tail when we’re with him. He’s just too sweet.

Happy Boone

Another thing that’s sweet? This dessert I’m sharing with you today. I have a deep love for galettes. They’re just enough sweetness without being too overpowering, plus the almost intact fruit in them is always amazing. I’ve had this recipe from Food Network clipped for a long long time and finally decided it was time to make it. I must say, I was pretty pleased with the results. To note: I cut the recipe in half, so proportions from original might me a bit off.

Blueberry Cream Cheese Galette ingredients

To make the crust, you combine 7/8 cup of flour, 1 tablespoon sugar, 1/2 teaspoon apple cider vinegar and a pinch of salt. Use a pastry cutter or food processor to mix ingredients together.

Blueberry Cream Cheese Galette dough

Next, add 1/2 cup of diced cold butter and blend until crumbs start to form.

Blueberry Cream Cheese Galette butter

In a separate bowl, whisk an egg with 2 tablespoons of water and add half of this to the dough. Mix until dough starts to stick together. Form into a disk shape, wrap in plastic wrap and place in fridge for about an hour.

Blueberry Cream Cheese Galette eggs

Roll cold dough out into a disk, about 8” in wide. Place on a baking dish prepared with cooking spray.

Blueberry Cream Cheese Galette disk

Meanwhile, make the filling. Mix 1 cup of blueberries, 1/6 cup of sugar, 1/2 tablespoon lemon juice and 2 teaspoons of cornstarch in a bowl.

Blueberry Cream Cheese Galette blueberries and sugar

In a separate bowl, whisk 4 ounces cream cheese, half an egg yolk, 1 tablespoon of sugar and a pinch of nutmeg. Spread half of this mixture on the center of the flattened dough, leaving a border.

Blueberry Cream Cheese Galette cream cheese

Top with blueberries and fold the edge over.

Blueberry Cream Cheese Galette blueberries

Top with the rest of the cream cheese mixture, I put it in plastic bag with a corner cut off and squeezed in a spiral. Refrigerate for another 30 minutes.

Blueberry Cream Cheese Galette swirl

Brush remaining whisked egg over crust.

Blueberry Cream Cheese Galette brush

Bake on a 425 degree preheated oven for 20 minutes.

Blueberry Cream Cheese Galette warm

Let cool a bit, and serve warm.

Blueberry Cream Cheese Galette recipe

Enjoy and have a great weekend!

Blueberry Cream Cheese Galette

Blueberry Cream Cheese Galette

Ingredients

  • 7/8 cup of flour
  • 1 tablespoon sugar
  • 1/2 teaspoon apple cider vinegar
  • pinch of salt
  • 1/2 cup of diced cold butter
  • 1 egg
  • 2 tablespoons water
  • 1 cup of blueberries
  • 1/6 cup of sugar
  • 1/2 tablespoon lemon juice
  • 2 teaspoons of cornstarch
  • 4 ounces cream cheese
  • half an egg yolk
  • 1 tablespoon of sugar
  • pinch of nutmeg

Directions

  1. Make crust: combine 7/8 cup of flour, 1 tablespoon sugar, 1/2 teaspoon apple cider vinegar and a pinch of salt with a pastry cutter or food processor. Add 1/2 cup of diced cold butter and blend until crumbs start to form.
  2. In a separate bowl, whisk an egg with 2 tablespoons of water and add half of this to the dough. Mix until dough starts to stick together. Form into a disk shape, wrap in plastic wrap and place in fridge for about an hour.
  3. Roll cold dough out into a disk, about 8” in wide. Place on a baking dish prepared with cooking spray.
  4. Make the filling: mix 1 cup of blueberries, 1/6 cup of sugar, 1/2 tablespoon lemon juice and 2 teaspoons of cornstarch in a bowl.
  5. In a separate bowl, whisk 4 ounces cream cheese, half an egg yolk, 1 tablespoon of sugar and a pinch of nutmeg. Spread half of this mixture on the center of the flattened dough, leaving a border. Top with blueberries and with the rest of the cream cheese mixture.
  6. Fold the edge over and refrigerate for another 30 minutes.
  7. Brush remaining whisked egg over crust.
  8. Bake on a 425 degree preheated oven for 20 minutes.
  9. Let cool a bit, and serve warm.

Blueberry Cream Cheese Galette how to

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