| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Prep: | 2 hr 20 min |
| Cook: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
- 2 cups blueberries
- 1/3 cup plus 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 4 teaspoons cornstarch
- 1 8-ounce package cream cheese
- 1 large egg, beaten, plus 1 egg yolk
- Pinch of freshly grated nutmeg
- Coarse sugar, for sprinkling
Instructions
- 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 and cornstarch 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 426 |
| Total Fat | 25 g |
| Saturated Fat | 13 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 21 g |
| Protein | 7 g |
| Cholesterol | 126 mg |
| Sodium | 141 mg |
Reviews
As terese and others suggest, the recipe as written, leaves gaps in the instructions. I added the egg yolk (not an egg, plus another yolk) to the cream cheese mixture & brushed the crust with the beaten egg white. I’m not sure if that was the recipe’s intent (per ingredient list), but it worked out for me. I can’t comment on the dough, as I made my own trusted crust (recipe) which uses half AP flour & half whole wheat. The galette is very delicious though & worth the effort. The cream cheese dollops end up similar to cheesecake puffs & are tasty with the blueberry mixture.
As a first-time galette maker, I, like others, found this recipe challenging to follow. I looked at other galette recipes and videos on this site and figured it out. This recipe left out the pinch of salt needed for the berry mixture and the cream cheese works better when at room temperature. Also, use a sided- baking sheet with a sheet of parchment when baking. Use the egg yolk for the cream cheese mixture and the egg white for the egg wash on the crust. I used a commercial pie crust to save time and it worked well. I’ll definitely make this again and experiment with different fruits and ingredients.
I substituted huckleberries for blueberries. So delicious!
I made this and it was delicious!!
Instructions way to confusing! Had to read it a few times to figure it out!! Use many bowls also! Hope its worth it. It’s in the oven now!
Made this today for company. Turned out great, they all loved it. I did used ready made pie crust. Used a flat bottom tart pan. Made one with blueberries and one with my canned peaches. Just need to let the peaches drain for a little while to make sure they aren’t to wet and then proceed with recipe.
I have made this at least twice. Both times, it was a hit. Really tasty treat.
Yummy
Yummmmmm
made this today and my husband loved it. I made it with flaky pastry Tenderflake puff pastry. I will try it again with strawberry.