Bluberry Galette

Blueberry Galette

It's hard to resist fresh blueberries in July and August. Since there is no precision, galettes are much easier to make than a pie, but are equally tasty. Although easy to make you need to allow time to chill the dough which can be prepared up to two days in advance.

 Ingredients for Crust
 1 cup flour
1 Tablespoon sugar
1/2 teaspoon salt
1 stick unsalted butter cut into 8 cubes, then quartered
3-4 Tablespoons cold water
milk for brushing crust

Ingredients for Filling
4 ounces cream cheese softened
1/2 cup powdered sugar
1 egg yolk
1/2 teaspoon vanilla
1/8 teaspoon salt
2 cubs fresh blueberries
1 1/2 Tablespoons flour
zest of 1 lemon

To make the crust, combine flour, sugar and salt in food processor. Add butter and pulse until pea-size. Gradually add 3 - 4 Tablespoons of cold water and stop when dough comes together. Remove to floured board and flatten into a disk. Cover with wax paper and chill at least 1 hour.

To make galette, preheat oven to 400 degrees. Set dough out of refrigerator. Make filling by combining cream cheese, powdered sugar, egg yolk, vanilla and salt and blend until smooth. In a separate bowl combine berries, flour and zest. Roll dough on floured board into a rough circle,  approximately a 13 inches. Transfer to a round pan or cookie sheet lined with parchment paper. Spread cream cheese filling on dough, leaving  2 inches around the edges. Top the filling with blueberries. Bring edges up over the blueberry filling so it is about 9 inches across, leaving the center open. Brush the dough with milk and sprinkle with coarse sugar if desired. Bake until crust is browned and fruit is bubbling (40 - 45 minutes.) Cool at least 15 minutes before serving.