Every year about this time I start to see beautiful photos of rustic galettes pop up across the digital food world. Their simple, unassuming yet elegant form is the perfect way to highlight the natural flavors of fresh summer fruit. You don’t have to doll up a galette, just let the glory of fresh fruit do all the work.
Then there’s me over here just trying to use up my frozen goods before I move across the country. I had a bag of frozen blueberries that I wasn’t about to let go to waste, so I decided to turn them into a pretty galette (social media is persuasive). Since frozen blueberries aren’t exactly show stealers in flavor like fresh local fruit, I jazzed them up with some fresh lemon and a layer of sweet cream cheese filling.
In other words, I went against everything galettes are about and made an over the top hybrid dessert with some bells and whistles. But guess what? It was delicious and we’ve already eaten the whole thing. LOL So I’m not at all sorry. Some day when I find some really amazing fresh fruit I’ll make another galette and do it right. But today I’m happy with this Lemon Blueberry Cream Cheese Galette (or as I like to call it, giant cheese danish).
P.S. This dessert is not super sweet. I tend to like fattier flavors to sweet when it comes to dessert, so I went light on the sugar. If you prefer a lot of sweetness, you can double the sugar in the dough and the cream cheese mixture.
Lemon Blueberry Cream Cheese Galette
Lemon Blueberry Cream Cheese Galette
This Lemon Blueberry Cream Cheese Galette is a simple and rustic dessert that can be made with frozen or fresh berries.
- 1.5 cups flour (plus some for dusting) $0.09
- 1 tsp sugar $0.02
- Pinch salt $0.01
- 8 Tbsp cold butter $1.07
- 3 Tbsp ice water $0.00
LEMON BLUEBERRY FILLING
- 1/2 lb. blueberries (frozen or fresh) $1.80
- 1 Tbsp sugar $0.02
- 1 tsp cornstarch $0.02
- 1 fresh lemon $0.75
CREAM CHEESE FILLING
- 4 oz cream cheese, room temperature $0.75
- 2 tsp sugar $0.04
- 1 large egg, separated $0.26
To prepare the galette crust, combine the flour, sugar, and salt in a large bowl. Cut the cold butter into chunks and add it to the flour and salt. Use a pastry cutter or your hands to work the butter into the flour until the flour looks like damp sand with some pea-sized pieces of butter.
Begin adding ice water, one tablespoon at a time, until a dough forms and no dry flour remains on the bottom of the bowl. Shape the dough into a flattened disc, wrap it in plastic, and refrigerate for one hour or until solid.
While the dough is refrigerating, combine the blueberries, sugar, cornstarch, 1/2 tsp of zest and 1 Tbsp of juice from the lemon. Stir them together well and set the mixture aside.
In a separate bowl, combine the room temperature cream cheese, sugar, egg yolk, and 1 tsp juice from the lemon until it forms a smooth mixture. Save the egg white to brush over the crust just before baking.
Preheat the oven to 400ºF. Lightly flour a clean work surface. Take the dough out of the refrigerator and roll it into a 14-16 inch circle. The dough may seem a little stiff at first, but it will become more pliable as it warms. Make sure to keep your work surface dusted with flour as you roll to keep the dough from sticking.
Line a large baking sheet with parchment. Transfer the rolled dough onto the parchment (you can either roll or fold the dough to transfer without ripping). Spread the cream cheese mixture over the center of the circle, leaving about 2-inches of bare dough around the outside edge. I like to leave a higher "lip" on the outer edge of the cream cheese to help hold in the berries and their juice.
Stir the blueberries one last time and pour them over the cream cheese, including all of the juice from the bowl. Begin folding up the sides of the dough over the cream cheese and berries, leaving the center open.
Whisk the reserved egg white with a fork, using a drop or two of water to make it more fluid, if needed. Brush the egg white over the surface of the galette dough.
Bake the galette for 30 minutes, or until the crust is golden brown. Let the galette sit for 10 minutes before slicing into six pieces and serving.
*This is a basic pie dough, but you can feel free to use your favorite pie crust recipe.
Step by Step Photos
Start by making the crust for the galette because it needs to refrigerate for about an hour. This is really just a basic pie dough recipe and you can feel free to use your favorite pie dough recipe. To begin, stir together 1.5 cups flour with 1 tsp sugar and a pinch of salt. Then add 8 Tbsp very cold butter, cut into small chunks (these are 1/2 Tbsp chunks).
Use a pastry cutter or your hands to work the butter into the flour until it kind of looks like damp sand with some larger pea-sized pieces of butter. Those larger pieces of butter are what will create a nice delicate, flakey texture in the baked crust.
Begin adding ice water to the mixture, one tablespoon at a time, until it comes together and forms a dough with no dry flour left on the bottom of the bowl. Shape the dough into a flattened disc, wrap it in plastic, and refrigerate for one hour or until it is solid. Gotta keep that butter cold!
While the dough is refrigerating, combine 1/2 lb. blueberries (frozen or fresh), with 1 Tbsp sugar, 1 tsp cornstarch, about 1/2 tsp fresh lemon zest, and 1 Tbsp of fresh lemon juice (you’ll use more of the lemon juice in the cream cheese mixture). Stir those ingredients together and set them aside.
To make the cream cheese filling, combine 4 oz. room temperature cream cheese, one large egg yolk (save the whites to brush on the galette before baking), 2 tsp sugar, and 1 tsp of the fresh lemon juice.
Mix those together until smooth.
When the galette dough is fully chilled, it’s time to assemble. Preheat the oven to 400ºF. Lightly flour a clean work surface and roll the dough out to a 14-16 inch circle. Make sure to dust the work surface as you go to keep it from sticking. It will become more pliable as it’s rolled out. If it begins to crack around the edges, just use your fingers to pinch it back together. Place the rolled out dough on a parchment lined baking sheet. Spread the cream cheese mixture over the center, leaving about 2 inches of dough bare around the outside. I like to leave a higher “lip” of the cream cheese mixture around the outside to help hold in the berries and their juices.
Stir the blueberry mixture again and then pour it on top of the cream cheese. Make sure to add all the juices. They will run slightly, but that’s okay.
Begin to fold in the bare dough toward the center, leaving the middle open and uncovered.
Lighly whisk the reserved egg white, using a drop or two of water to help make it fluid if needed. Brush the egg whites over the surface of the dough.
Bake the galette for about 30 minutes, or until the crust is golden brown. The total cooking time will depend on how thinly the crust was rolled out, so just keep an eye on it. Let the galette sit for about 10 minutes before slicing and serving. You can garnish with any leftover lemon zest.