Blueberry Cheesecake Galette

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Serves 6-8, with vanilla ice cream, if desired.
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