There’s something so timeless about a galette. It’s a classic dessert that is so easy to put together and extremely versatile. They’re also effortlessly impressive; they only look complicated with the pretty folds and gooey, fruity centers. They’re attractive on the table and yet, you don’t have to sweat much to put them together. If you’re not feeling dessert, you can turn them into a savory rendition with just simply swapping out the filling. It’s one of my favorite desserts to make for any occasion. When I got the hankering to make one recently I thought it would be nice to put a twist on an old favorite–blueberry galette, but make it more cheesecake. This particular recipe includes a layer of honey sweetened cream cheese, topped with a lemony blueberry filling and the crust is sprinkled with a little turbinado sugar for a little extra sweetness which is very mild in this recipe. It’s the perfect Spring/Summer dessert because it’s not too heavy or sweet. I laminate the dough with a few pastry folds to get it extra flaky and crisp. Feel free to get creative and swap out the fruit fillings; you can do peach, apple, strawberry, raspberries, etc. Hope you enjoy this one and bake on!
For the Dough
1 tsp sugar
1 tsp kosher salt
1 ¼ cups all-purpose flour, plus more for dusting surface
½ cup unsalted butter, chilled and chopped into small pieces
1/3 cup water
For the Filling
6 oz full fat cream cheese, room temperature
2 tbsp honey
1 tsp vanilla
2 cups blueberries (rinsed if using frozen)
1 tsp sugar
1 tbsp cornstarch
½ tsp kosher salt
1 tsp lemon juice
1 tsp fresh lemon zest
1 tsp turbinado sugar
Crushed almonds or walnuts (optional)
For the Dough:
1. First, using a sharp knife, chop your chilled butter and place into a small bowl. The pieces should be about ¼ inch thick. Place the bowl back into the fridge while you assemble the rest of the dough.
2. In a large mixing bowl, whisk the flour, salt, and sugar together and then add the chilled butter pieces. Using a pastry cutter, fork, or your hands, cut the butter into the flour. Make sure the butter is coated in flour and is broken up into small pieces.
3. Once the butter has been cut into the butter, add the water and use your hands or a rubber spatula to incorporate the flour. It’s a very dry dough but add a little more water (a tablespoon at the time if needed) until the dough is wet enough to stick together, but still a dry crumbly mixture.
4. Then, flour a clean surface and pour the dough out. Working quickly and using your hands, shape the dough into a small square. Using a rolling pin, roll the dough out into a rectangle that’s about ½ inch thick and then using a dough scraper to assist, fold the right side over the left, forming a thin rectangle. Then, fold the top part of the rectangle (the side furthest from you) over, reforming a small square. Roll out into a large rectangle and repeat the folding process two to three times more. The mixture will start off very crumbly, but as you complete the folds the dough will begin to smooth and form a sounder structure.
5. When the folds are complete, roll the dough out into a large square and transfer to a large rimmed backing sheet lined with parchment paper. Chill if you don’t plan to use right away.
6. For the Filling: In a stand mixer or large mixing bowl, combine the room temperature cream cheese, honey, and vanilla until the mixture is very smooth and the honey incorporated. It should spread easily. Set aside.
7. Next, in a separate bowl, combine the blueberries, sugar, cornstarch, salt, and lemon juice. Toss to combine.
8. For Assembly: Preheat the oven to 375 degrees. Take the cream cheese mixture and spread it into a large circle in the center of the dough. Leave enough room that you can fold the pie dough over the mixture later, about 2 inches around the border. Add the blueberry mixture on top of the cream cheese.
9. Then, all around the border, using a knife make slits in the dough that are 2 inches apart. Fold these flaps over the edges of the filling, overlapping along the way. Sprinkle turbinado sugar on the crust, and the grate some lemon zest over the entire galette. Bake for 45 min. Allow to cool before serving.