Blueberry Cream Cheese Galette Recipe 455

BLUEBERRY CHEESECAKE GALETTE

Steps:

• Line rimmed baking sheet with cooking parchment paper. In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flakier. If refrigerated longer, let pastry soften slightly before rolling. Using floured rolling pin, roll pastry into 12-inch circle. Fold pastry into fourths; place on baking sheet.
• In medium bowl, toss blueberries with 1/4 cup of the sugar, the cornstarch, salt and water. In separate medium bowl, beat cream cheese with remaining 2 tablespoons sugar, the egg yolk and lemon peel with electric mixer on medium speed until smooth.
• Spread half of cream cheese mixture over pastry within 2 inches of edge. Top with blueberry mixture. Fold pastry edge up over mixture, pleating as necessary. Spread remaining cream cheese mixture over blueberry mixture within 1 inch of pastry edge. Refrigerate galette 30 minutes.
• Place oven rack in lower third of oven. Heat oven to 425°F.
• Using pastry brush, brush egg white over edge of pastry. Bake 20 to 25 minutes in lower third of oven until edges of pie crust are golden brown. Let cool completely before serving, about 1 hour. Sprinkle with powdered sugar just before serving.

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.

EASY BLUEBERRY TART RECIPE

Steps:

• Preheat oven 375. Put pie crust in pie plate.
• Soften cream cheese and stir until smooth. Stir in sugar and vanilla.
• Layer blueberry preserves on top of cream cheese, spreading around to disperse.
• Top with blueberries, fold pie crust edges over and bake for 375 for 40 minutes.

RUSTIC CREAM CHEESE & FRUIT GALETTE

Steps:

• 1. Mix cream cheese, powdered sugar, 2 Tbsp. of the cornstarch, egg yolk, and 1 tsp. of the almond extract.
• 2. In separate bowl, mix fruit, 2 Tbsp. of sugar, remaining 1 Tbsp. of cornstarch, and 1 tsp. of almond extract.
• 3. On a baking sheet or pie plate (better for containing drips and transporting), unfurl pie crust. Spread cream cheese mixture, leaving a 2" boarder. Top with fruit mix. Fold pastry border over the fruit. Brush dough perimeter with egg white and sprinkle with sugar.
• 4. Bake at 400 degrees F, about 30 min., until golden brown and bubbly. Cool slightly. Serve warm with vanilla ice cream.

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.

NECTARINE AND BLUEBERRY GALETTE

Steps:

• Heat oven to 400 degrees, and position a rack in the lower third of the oven. Line a rimmed baking sheet with parchment paper.
• Combine sugar, lemon zest and vanilla in a large bowl. Use your fingertips to rub the zest and seeds (or extract) into the sugar. Add the flour and salt and stir to combine. Add the nectarines, blueberries and lemon juice, but don't stir quite yet.
• On a lightly floured surface, roll dough into a 12-inch round just under 1/4-inch thick. Transfer the dough to the prepared baking sheet.
• Stir the filling to combine, then pile all the fruit in the center of the dough, leaving a 2-inch border. Press the fruit gently to make sure there are no large open pockets. Fold the edges of the dough up and over the fruit and press gently to seal the folds.
• Put the whole baking sheet into the freezer, and chill the formed galette until the dough is very firm, about 15 minutes. Brush dough with the beaten egg, and sprinkle with sugar and salt. Bake until deep golden brown and the juices are bubbling, about 45 minutes. Cool slightly before serving.

CHERRY CREAM CHEESE GALETTE

Steps:

• For the crust: Pulse the flour, sugar and salt together in a food processor. Add the butter and pulse until the mixture resembles a coarse meal with some pea-size lumps. Drizzle in the vinegar and 4 tablespoons of the water; pulse until a dough starts to come together. If the mixture is too dry, add more water, a teaspoon at a time.
• Turn the dough out onto a piece of plastic wrap, form into a disk and wrap well. Refrigerate until firm, at least 1 hour.
• 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.

EASY BLUEBERRY GALETTE

Steps:

• Add the flour, sugar and salt to the bowl of your food processor (or a large bowl if your making the dough by hand).
• Turn the food processor on low speed and add the chunks of cold butter one at a time while the food processor runs until all the butter is added and the mixture resembles coarse crumbs.If making by hand, use a pastry blender or your hands to work the butter into the dough until the mixture is crumbly. Try not to handle the butter too much (the heat from your hands will soften it) - use quick movements and don't worry if some larger chunks of butter still remain.
• Add the lemon juice and the water slowly as the food processor runs on low, just until the dough comes together and pulls away from the sides of the bowl. Depending on the weather and even on the brand of flour, I use anywhere between 5 and 8 tablespoons of water. If making by hand, use your hands to form the dough gently and quickly using just enough water for the dough to come together.
• Dump the rough dough onto the counter and form it into two disc shapes and wrap it in plastic, placing it in the fridge to chill for 30 minutes or overnight.
• Add the blueberries to a bowl, along with the cornstarch, sugar, salt and lemon juice and zest. Toss just until combined.
• Set the filling aside while you prepare the crust for baking.
• Preheat your oven to 400 degrees Fahrenheit. If your oven runs hot, set it to 375 degrees Fahrenheit. (Use an oven thermometer to ensure the correct temperature)
• Remove the chilled pie dough from the fridge and let it sit for about 10 minutes before rolling. Roll out the ball of dough into a large circle using a rolling pin. Add a generous amount of flour to the rolling surface and to the rolling pin, to prevent sticking and cracking.
• Peel the rolled out dough off the counter surface gently by rolling it backwards onto the rolling pin.
• Transfer it to baking sheet lined with parchment paper
• Add the blueberry filling and pile it into the middle of the dough, leaving a large edge.
• Fold the edges of the dough up onto the pile of blueberry filling, creating the edge crust. pinch the pieces you fold up into each other to seal them shut (so the filling can't escape).
• Beat the egg and 1 tablespoon of water and brush it lightly onto the unbaked crust. Use a light hand while brushing - too much egg wash creates an eggy texture after baking.
• Dust the crust with the coarse sugar and bake at 400 degrees Fahrenheit for about 40 to 45 minutes or until the filling is bubbly and the crust is golden brown.
• Let the galette cool to room temperature before slicing and serving with whipped cream or ice cream.

RUSTIC BLUEBERRY GALETTE (CROSTATA)

Steps:

• Pre heat oven to 375 degrees F.
• In a large bowl, combine bleuberries, lemon juice, cornstarch and sugar. Gently combine, avoid crushing the blueberries.
• Roll out defrosted dough into a ~12 inch diameter circle. Place dough on a baking sheet lined with parchment paper. (See Note 1)
• Add blueberry mixture to the dough, leaving ~2 inches on the edges without blueberries.
• Fold the edges over. Brush with milk and sprinkle coarse sugar on the fold-over-egdes.
• Bake for ~45 minutes. Remove and let it sit for 10 minutes so that the filling is set.
• Serve with vanilla ice cream and enjoy!

BLUEBERRY AND PEACH GALETTE

Steps:

• Preheat oven to 350 degrees.
• Roll out room temperature pie crust on parchment paper placed on a baking sheet. Make sure you use the parchment paper because the mixture will leak out!
• Mix blueberries and peaches with flour, sugar and lemon juice in large bowl until completely mixed.
• Add fruit mixture to the middle of the pie dough and turn up sides of dough all around. The dough will overlap at certain areas. This is okay, it makes it rustic!
• Mix egg white and milk together with whisk in small bowl and brush on the pie crust edges. Sprinkle sugar over wet dough.
• Bake in oven for 1 hour.
• Cool before serving.

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.