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 seasonal apricots and cherries-- a wonderful pairing! Feel free to switch out the frut you'd like to use, but the dough is perfection.
Course Dessert
Cuisine American
Keyword Apricot Pie, Cherry Pie, Galette
Prep Time 2 hourshours30 minutesminutes
Cook Time 25 minutesminutes
Servings 8
Calories 491kcal
Author Debby - www.AFeastfortheEyes.net
Ingredients
For the blueberry filling:
3/4cupwater
2/3cupsugar
1tablespooncornstarchI use King Arthur Flour Instant ClearJel
2poundsfresh blueberries
1teaspoongrated lemon zestI used Meyer lemon
1tablespoonfreshly squeezed lemon juice
For the dough:
1 ¾cupsall-purpose flour
2tablespoonsgranulated sugar
1teaspoonapple cider vinegar
1Pinchof kosher salt
1stick unsalted buttercold and diced
1large egg
2Tbsp. water
Cream Cheese Filling:
1package Cream Cheeseroom temperature
1/3cupsugar
1egg yolk
1teaspoonpure 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
Note: You might have leftover blueberry filling. Store in the refrigerator and gently reheat and spoon over pancakes or waffles.