The berries are beautiful this time of year. This is one of my favorite recipes because you can use blueberries or the berry of your choice. This is a pie without being baked in a pie pan. I got it off the Food Network, and it is quick and easy to make. There is a bonus because if you’re short on time, use pre-made pie dough and since there are two rolls of dough in the package, I usually make two, one blueberry and one raspberry. You can top with a scoop of ice cream or whipped cream.
Prep: 2 hr 20 min
Cook: 25 min
6 to 8 servings
For the dough:
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
For the filling:
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
1. 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.
2. 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.
3. Make the filling: Toss the blueberries, 1/3 cup granulated sugar, the lemon juice, cornstarch and salt in a bowl. Whisk the cream cheese, egg yolk, the remaining 2 tablespoons granulated sugar and the nutmeg in a separate bowl.
4. 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.
5. 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.
Photograph by Anna Williams Recipe courtesy Food Network Magazine