Blueberry Cream Cheese Galette Recipe 455 Food

BLUEBERRY CHEESECAKE GALETTE

Steps:

• Unroll the (room temperature) refrigerated pie crust and place it on a parchment or Silpat-lined baking sheet. Refrigerate until ready to use.
• While your pie crust is chilling, make your blueberry filling: in a medium bowl, toss together the blueberries, 1/3 cup sugar, lemon juice, cornstarch and salt.
• In a separate bowl make your cheesecake filling: whisk together cream cheese, egg yolk, the remaining 2 tablespoons of sugar, and the nutmeg.
• Spread half of the cheesecake mixture over the top of the unrolled pie crust, leaving a 1 ½ inch border.
• Top with blueberries, and fold the edges of the crust over the filling.
• Spread the rest of the cheesecake mixture over the top of the berries and refrigerate for 30 minutes.
• Place an inverted cookie sheet in the lower third of your oven and preheat oven to 425.
• Brush the edges of the crust with a beaten egg and sprinkle with coarse sugar.
• Place baking sheet with the galette on it directly on top of the inverted cookie sheet.
• Bake for 20 to 25 minutes, or until crust is golden. Allow to cool slightly before slicing.
• Serves 6-8, with vanilla ice cream, if desired.

BLUEBERRY GALETTE

Steps:

• preheat oven to 425.
• line a baking sheet with foil and spray with non stick spray.
• in a large bowl stir together blueberries, cornstarch, lemon zest and juice, 1/2 c sugar, cinammon and salt until combined.
• unwrap the pie dough and unfold onto a baking sheet.
• spoon the berry mixture into the center of the dough, leaving a 1 inch border.
• fold the edge of dough over the berries, pleating.
• dot butter over top of blueberries, brush the pastry with beaten egg.
• sprinkle pastry edge with remaining sugar.
• bake for 25-30 minutes until bubbling.
• garnish with grated zest, if desired.

BLUEBERRY CHEESECAKE GALETTE

Steps:

• 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.

BLUEBERRY & CREAM CHEESE GALETTE RECIPE - (4.5/5)

Steps:

• 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. Note: You might have leftover blueberry filling. I Store in the refrigerator and gently reheat and spoon over pancakes or waffles. Store in the refrigerator and gently reheat and spoon over pancakes or waffles. 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.

BLUEBERRY CORNMEAL GALETTE

Steps:

• Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together.
• Turn dough onto a work surface and bring together with your hands; press into a disk of dough.
• Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
• Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
• Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
• Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
• Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
• Bake in the center of the preheated oven until golden, about 45 minutes.