We bought a bunch of Blueberries and I always have Cream Cheese and Pie Crusts on hand, so I decided to make a little dessert on a Sunday afternoon. This was not an attractive Gallette by any means, but it did taste good. If I make it again, I will use Palm Sugar instead of regular or Vanilla Sugar and maybe add a little Maple Syrup to the Cheesecake part of the filling.
1 refrigerated pie crust ( at room temperature)
1 1/2 cups fresh blueberries
1/3 cup plus 2 tablespoons granulated sugar (I used Vanilla Sugar because I have some)
1 tbl Vanilla
1 tablespoon fresh lemon juice
4 teaspoons cornstarch
1 pinch salt
8 ounces cream cheese (at room temperature)
2 beaten eggs ( for cheesecake filling)
1 pinch of freshly grated nutmeg
1 egg ( beaten, for crust)
Sugar in the Raw or Turbinado sugar
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.