If you’ve ever bitten into a lemon-tinged cloud of cream cheese and blueberries, you’ll know exactly why this galette is irresistible. It’s like a summer day on a plate—tart, sweet, and lazily decadent. I remember last July, while the sun was blazing and the world seemed to shimmer, I stumbled upon this recipe. It was like discovering a hidden gem.
Steps
- Begin by preparing the galette crust: Mix flour, sugar, and salt in a bowl. Incorporate cold butter chunks using a pastry cutter or your hands until the mixture resembles damp sand with some pea-sized butter pieces.
- Gradually add ice water, one tablespoon at a time, until a cohesive dough forms with no dry flour remaining. Shape the dough into a disc, wrap it in plastic, and chill it in the refrigerator for one hour or until firm.
- While the dough chills, combine blueberries, sugar, cornstarch, lemon zest, and lemon juice in a bowl. Stir well and set aside to allow the flavors to meld together.
- In a separate bowl, create the cream cheese filling by mixing softened cream cheese, egg yolk, sugar, and lemon juice until smooth. Reserve the egg white for later use.
- Preheat your oven to 400ºF and lightly flour a clean work surface. Roll the chilled dough into a circle about 14-16 inches in diameter. Dust the surface with flour as needed to prevent sticking.
- Transfer the rolled dough onto a parchment-lined baking sheet. Spread the cream cheese mixture over the center, leaving a 2-inch border of bare dough around the edge.
- Pour the prepared blueberry mixture over the cream cheese, ensuring all juices are included. Begin folding the edges of the dough over the filling, leaving the center open.
- Whisk the reserved egg white with a fork, adding a drop of water if necessary to thin it. Brush the egg white over the exposed dough to enhance browning.
- Bake the galette for approximately 30 minutes, or until the crust turns golden brown. Allow it to rest for 10 minutes before slicing and serving.
Ingredients
- 1.5 cups all-purpose flour (plus extra for dusting)
- 1 teaspoon sugar
- A pinch of salt
- 8 tablespoons cold butter
- 3 tablespoons ice water
- 1/2 pound blueberries (frozen or fresh)
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1 fresh lemon (for zest and juice)
- 4 ounces cream cheese, at room temperature
- 2 teaspoons sugar
- 1 large egg, separated (yolk for the filling, white for brushing the crust)
Nutritional Values
Calories: 2131.92 kcal | Carbohydrates: 206.52 g | Protein: 33.78 g | Fat: 130.8 g | Sodium: 1561.8 mg | Fiber: 13.8 g |
FAQ
- What is a galette, and how does it differ from a traditional pie?
- A galette is a rustic, free-form tart that can be either sweet or savory. Unlike traditional pies, it doesn’t require a pan or fancy bakeware, making it perfect for beginners. The fillings are simple, allowing the natural flavors of the ingredients to shine.
- Can you use frozen fruit for making a galette?
- Yes, you can use frozen fruit when making a galette. This Lemon Blueberry Cream Cheese Galette recipe works well with both fresh and frozen blueberries, allowing you to enjoy this dessert year-round.
- How can I adjust the sweetness of the galette?
- The Lemon Blueberry Cream Cheese Galette is designed to be less sweet, with a focus on rich flavors. If you prefer a sweeter dessert, you can increase the amount of sugar in both the dough and the cream cheese mixture.
- What are the key steps for preparing the galette crust?
- To prepare the galette crust, mix flour, sugar, and salt, then cut in cold butter until the mixture resembles damp sand. Add ice water gradually until a dough forms, then shape it into a disc and refrigerate for at least an hour before rolling it out.
- How do you assemble and bake the galette?
- Once the dough is rolled out, spread the cream cheese mixture over the center, leaving a border. Add the blueberry mixture on top, fold the edges of the dough over the filling, brush with egg white, and bake at 400ºF until golden brown. Let it cool slightly before serving.
Tips
- Adjust Sweetness to Taste: If you prefer a sweeter dessert, consider increasing the sugar content in both the dough and cream cheese mixture, as the original recipe is designed to be less sweet.
- Keep Ingredients Cold: Ensure that your butter and dough remain cold throughout the preparation process. Cold butter helps achieve a flaky crust, so refrigerate the dough for at least an hour before rolling it out.
- Prevent Dough from Sticking: As you roll out the dough, keep your work surface well-dusted with flour to prevent sticking. If the dough begins to crack, simply pinch it back together with your fingers.
- Use Frozen or Fresh Blueberries: The recipe is versatile and works well with both fresh and frozen blueberries, allowing you to enjoy this galette year-round.
Equipment
- Pastry cutter – For working the butter into the flour.
- Rolling pin – For rolling out the dough into a circle.
- Baking sheet – To bake the galette.
- Parchment paper – To line the baking sheet for easy cleanup and to prevent sticking.
