Blueberry Cheesecake Galette

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. But want to know a little secret? You can make amazing galettes any time of year using frozen fruit, like this Blueberry Cream Cheese Galette!

A galette is a flat, free-form (no pan) pie or tart that can be made sweet or savory. They’re quite rustic, have very simplistic fillings, and don’t require any fancy bakeware, which makes them perfect for beginners.

My Lemon Blueberry Cream Cheese Galette is not super sweet. I tend to like fattier flavors over 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.




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
  • Cooking spray


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



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.


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.

Make the filling:

Toss the blueberries, 1/3 cup granulated sugar, the lemon juice and cornstarch in a bowl. Whisk the cream cheese, egg yolk, the remaining 2 tablespoons granulated sugar and the nutmeg in a separate bowl.

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.

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.


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