A Galette is what I fondly define as a “lazy pie”. You don’t have to worry about a pie plate, and crimping the crust. Just roll it, fill it, fold over the edges and you’re ready to bake! The dough for this galette is made with butter and is slightly sweet and very tender. With this galette, I have filled the bottom with a cream cheese filling, and topped it with a blueberry filling. Feel free to switch this out with any fruit you’d like– from peaches to strawberries!
I love the challenge of trying to figure out a way repurpose leftover ingredients. It’s an added bonus when that recipe, leads to creating another recipe that turns out to be even better than you had hoped. That’s exactly how this dessert recipe came to be.
I had a container of fresh ricotta and I didn’t want it to go to waste. So, I made a batch of Meyer-Lemon Ricotta pancakes for Sunday breakfast. Instead of making Lemon Curd I decided to make fresh blueberry sauce.
We love pancakes and candied bacon for breakfast. I had enough leftover blueberry sauce to fill a pint-size canning jar. I tucked it into the refrigerator, figuring it would be fine for next weeks pancakes or waffles.
We were having guests for dinner, and I always like to bake a dessert to serve. I thought of the blueberry sauce… how could I use this? Could I make a pressure cooker cheesecake, and top it with this sauce Oooh, that would be good! Then, it hit me. Why not combine the pie idea with the cheesecake? Yes! That’s exactly what I’ll do!
Galettes are one of my favorite sweet or savory baked recipes to make. They’re rustic pies, and you don’t have to worry about making a fancy looking pie crust (though I do find that fun to do) So, I made an all-butter pie crust, layered a sweetened cream cheese mixture…
…then I covered the cream cheese filling with that luscious blueberry sauce.
To make a galette, all you do is fold the edges around and over the filling. I like to brush on an egg wash, and sprinkle the crust with coarse sugar. It only took about 30 minutes to bake to a golden brown.
I wondered if the blueberry sauce would thicken, but as the galette cooled, I exhaled. Yes, it did!
Blueberry & Cream Cheese Galette
Ingredients
For the blueberry filling:
- 3/4 cup water
- 2/3 cup sugar
- 1 tablespoon cornstarch I use King Arthur Flour Instant ClearJel
- 2 pounds fresh blueberries
- 1 teaspoon grated lemon zest I used Meyer lemon
- 1 tablespoon freshly squeezed lemon juice
For the dough:
- 1 ¾ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon apple cider vinegar
- 1 Pinch of kosher salt
- 1 stick unsalted butter cold and diced
- 1 large egg
- 2 Tbsp. water
Cream Cheese Filling:
- 1 package Cream Cheese room temperature
- 1/3 cup sugar
- 1 egg yolk
- 1 teaspoon pure vanilla
Instructions
Blueberry Sauce/Filling:
- Note: To prevent lumps, I prefer to whisk together the sugar and Instant ClearJel (or cornstarch) until well blended.
- Combine the water, sugar, and cornstarch in a medium saucepan and boil, stirring occasionally, until translucent and thickened. Stir in the blueberries and simmer 4 to 5 minutes. Stir in the zest and lemon juice and cool.
Dough:
- Pulse the flour, granulated sugar, vinegar and salt in a food processor until combined.
- Add the butter and pulse until the mixture looks like coarse meal with pea-size pieces of butter.
- Whisk the egg with 2 tablespoons water; add to the food processor and pulse until a dough just starts to form.
- Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour.
- Preheat the oven to 425°F.
- Mist a baking sheet with cooking spray. Note: I prefer to use parchment paper.
- Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper. Remove the top piece of parchment and invert the dough onto the prepared baking sheet; remove the other piece of parchment. Refrigerate until ready to assemble.
- Note: I use a French rolling pin, coating with flour. I don’t use a second sheet of parchment paper. Instead, I roll, turn 1/4 turn, roll, turn 1/4 turn and carefully add flour if necessary to prevent sticking.
- Whisk the cream cheese, egg yolk, granulated sugar, and the vanilla in a separate bowl.
- Spread the cream cheese mixture over the dough, leaving a 2-inch border. Top with the blueberry filling (Just enough to evenly coat the cream cheese mixture.
- Fold the edge of the dough over the filling.
- Brush the crust with the beaten egg and sprinkle with coarse sugar.
- Put the galette, with the parchment paper, directly on the baking sheet in the oven. Bake until the crust is golden, 20 to 25 minutes. Let cool slightly before slicing.
Notes
Nutrition
This is serendipity, I was just looking for this exact same recipe, I have fresh blueberries! Hope you are well!
Awwwwwwwww, Cheryl! So nice to see you on my blog again. I'm happy and well, and hope the same for you.
Wow – that baby looks awesome.
I'm intrigued by your crust recipe because I don't usually like a crust made with butter. I always love your recipes, Debby, so I'm sure I'll like this. And the cream cheese filling…yummy.
Your guest must have loved the galette…it sounds delicious.