Blueberry Cheesecake Galette
By TrayH
Ingredients
- ~For the dough:
- 1 3/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon apple cider vinegar
- Pinch of kosher salt
- 1 stick cold unsalted butter, diced
- 1 large egg
- Cooking spray
- ~For the filling:
- 2 cups blueberries
- 1/3 cup plus 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 4 teaspoons cornstarch
- Pinch of kosher salt
- 1 8 -ounce package cream cheese
- 1 large egg, beaten, plus 1 egg yolk
- Pinch of freshly grated nutmeg
- Coarse sugar, for sprinkling
Details
Adapted from foodnetwork.com
Preparation
Step 1
~Make the 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.
* Mist a baking sheet with cooking spray.
* 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.
~Make the filling:
* Toss the blueberries, 1/3 cup granulated sugar, the lemon juice, cornstarch and salt in a bowl.
* Whisk the cream cheese, egg yolk, the remaining 2 tablespoons granulated sugar and the nutmeg in a separate bowl.
* Spread half of the cream cheese mixture over the dough, leaving a 2-inch border.
* Top with the blueberries.
* Fold the edge of the dough over the filling.
* Drizzle the remaining cream cheese mixture over the berries; refrigerate 30 minutes.
* Put an inverted baking sheet in the lower third of the oven and preheat to 425 degrees F.
* Brush the crust with the beaten egg and sprinkle with coarse sugar.
* Put the baking sheet with the galette directly on the hot baking sheet in the oven.
* Bake until the crust is golden, 20 to 25 minutes.
* Let cool slightly before slicing.
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