Cherry Cream Cheese Galette

By jenlin

Ingredients

• 1 frozen pie crust, thawed and rolled out
• 4 ounces cream cheese, softened
• 1 large egg, separated
• 3 tablespoons granulated sugar
• 1/4 teaspoon vanilla extract
• 12 ounces frozen sour cherries, thawed and well drained
• 1 tablespoon cornstarch
• 2 tablespoons Demerara sugar, for sprinkling

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

For the filling: Beat the cream cheese, egg yolk, 2 tablespoons of the granulated sugar, and the vanilla in a bowl with an electric mixer until smooth.

In another bowl, toss the cherries with the cornstarch and the remaining 1 tablespoon granulated sugar.

Finish the galette: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Lightly dust a work surface with flour and roll the dough out to a 12-inch round. Transfer to the prepared baking sheet.

Spread the cream cheese mixture evenly over the dough, leaving a 1 1/2-inch border. Spoon the cherries over the cream cheese, leaving any excess juice in the bowl. Fold the edges of the dough over so they just barely cover some of the filling.

Beat the egg white with a splash of water and brush it over the crust. Sprinkle the Demerara sugar evenly over the filling and crust.

Bake until the crust is golden brown, 30 to 35 minutes. Cool for 10 minutes before serving.