A few weeks ago, I started seeing beautiful images of rustic galettes all over the internet.
They are a beautiful way to highlight the natural flavors of fresh summer fruit with their simple, unassuming yet elegant form.
In addition, you do not have to dress up a galette. Instead, the glory of fresh fruit should do all the work for you.
It is also important to know that you can make amazing galettes all year round using frozen fruit as Apronese said.
For example, this blueberry cream cheese galette, it can be prepared at any time of the year.
Remember to follow along and let us know your results.
What is a Galette?
This is a traditional French pie or tart and it can be made sweet or savory.
Galettes are made as flat, free-form tarts that do not have a pie plate, and it cannot be made in any fancy cooking vessel.
This makes it perfect for beginners since they do not require fancy baking equipment.
Add Sweetener to Taste
I tend to like sweeter desserts in general, so I did not add a lot of sugar to my Lemon Blueberry Cream Cheese Galette this time around.
If you prefer a lot of sweetness, you can double the amount of sugar in the dough and cream cheese mixture and the mixture of lemon and blueberries.
Galette with Lemon Blueberries and Cream Cheese
There are a number of seasonal fruits available these days, and this lemon blueberry cream cheese Galette is one of them.
It’s a dessert that can be made using frozen or fresh berries.
Prep Time: 1 hour 15 mins / Cook Time: 30 mins / Total Time: 1 hour 45 mins
Servings: 6
Ingredients
Galette Crust
- 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)
Instructions
- To prepare the galette crust, combine the flour, sugar, and salt in a large bowl. The cold butter should be sliced into chunks and added to the flour and salt. The flour will look damp sand with some butter pea-sized pieces when the butter is mixed with the flour with a pastry cutter or your hands.
- Once the dough forms and no dry flour is visible on the bottom of the bowl, add one tablespoon of ice water at a time. Form the disc, wrap it in plastic, and put in the refrigerator for one hour.
- During the time that the dough is refrigerating, prepare the blueberries mix. Using the blueberries, sugar, cornstarch, 1/2 tsp of lemon zest, and one Tbsp of lemon juice, combine all the ingredients and mix well. Set the mixture aside while the dough is cooling.
- The cream cheese should be room temperature, the sugar should be at room temperature, the egg yolk should be at room temperature, and the lemon juice should be at room temperature. Bake the crust as directed on the package, saving the egg white for just before baking to brush on top of the crust.
- The dough should be rolled into a circle of 14-16 inches by lightly flouring the work surface. Set the oven at 400°F. Take out the dough from the refrigerator, and roll it out. It’s likely to appear stiff at first, but it’ll become much pliable over time as it warms up. If you want the dough to stay from sticking to your work surface while you roll it, make sure that you dust it with flour as you roll.
- In order to make this recipe easy, you need to line a large baking sheet with parchment paper. In order to prevent the dough from ripping, you can either roll or fold it over the parchment paper. Spread the cream cheese mixture over the center of the circle leaving about 2 inches of dough bare around the outside edge. In order for the berries and their juice to stay in the cream cheese, I like to leave a higher edge of the cream cheese so that it holds in the juice and the berries well.
- The blueberries should once again be mixed up and then poured over the cream cheese, along with all the juice that has been left in the bowl. Be sure to fold up the sides of the dough up over the cream cheese and berries, leaving an opening in the center.
- Brush the egg white on the surface of the galette dough after whisking it with a fork; if necessary, add a drop or two of water to make it more fluid.
- Let the galette rest for 10 minutes before serving, then slice it into six pieces and bake until the crust is golden brown in color. Once the crust is golden brown, bake the galette for 30 minutes, or until it is set.
*There are many pie crust recipes to choose from, so feel free to use the one that appears most appealing to you.
Nutritional
Serving: 1 Serving ・ Calories: 355.32 kcal ・ Carbohydrates: 34.42 g ・ Protein: 5.63 g ・ Fat: 21.8 g ・ Sodium: 260.3 mg ・ Fiber: 2.3 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
Lemon Blueberry Galette: How to Make It – Step by Step Photos
For the galette to be ready for serving, you need to prepare the crust first, because it has to be refrigerated for about an hour.
It’s a pretty straightforward pie dough recipe, but you may use any pie dough you like. To get started, stir 1.5 cups flour with 1 tsp sugar and salt.
Add 8 Tbsp of very cold butter, chopped into small chunks (about 1/2 Tbsp each).
As you could see in the picture, you will be working the butter into the flour with a pastry cutter (affiliate link) or your hands until it starts to resemble damp sand with some larger pea-sized butter pieces.
Those bigger pieces are what will provide a nice delicate, flakey texture when baked.
It will take one tablespoon of ice water, added one at a time, to come together in a dough that does not have any dry flour left on the bottom of the bowl when you add it to the mixture.
Make sure that the butter stays cold by refrigerating this dough for one hour or until it is solid.
To make sure the dough is flattened, wrap it in plastic, and chill it overnight.
If you wish to make a blueberry jam, combine 1/2 lb. of blueberries (frozen or fresh), 1 teaspoon sugar, 1 teaspoon cornstarch, 1/2 teaspoon fresh lemon zest, and 1 teaspoon fresh lemon juice (more lemon juice will be added to the cream cheese mix in the end).
Let those ingredients sit for a while to dry out. Stir them together and set them aside.
Taking 4 ounces of room temperature cream cheese and mixing it with 1 large egg yolk, 2 tablespoons of sugar, and 1 teaspoon of freshly squeezed lemon juice will make a creamy filling for this galette.
You can save the whites of the eggs to brush on the galette before it goes in the oven.
Then mix them together until smooth.
In order to assemble the galette, you must chill the dough completely. Preheat the oven to 400°F, then lightly flour a clean work surface.
Roll it out into a circle measuring 14-16 inches. You should dust the surface as you roll out to prevent it from sticking to the surface.
Roll it out carefully and the dough will become more pliable as it is rolled out. If it begins to crack around the edges, you just have to pinch it back together with your fingers and place the rolled out dough on a baking sheet lined with parchment paper.
In other words, I like to leave about 2 inches of dough bare around the perimeter of the cheesecake to allow the cream cheese to hold in the juices of the berries, so I like to leave a higher “lip” of cream cheese mixture around the outside of the cake.
If you follow the instructions for the recipe exactly, you will be able to put the blueberry mixture on top of the cream cheese.
Be sure you add all the juices to the blueberry mixture. It’s okay if they run slightly.
Using the bare dough itself, begin folding it in toward the center, avoiding covering the center with the remainder of the dough.
You can lightly whisk the reserved egg white using a drop or two of water to help make it softer if necessary.
For the dough, coat the surface with the egg whites. If you need a little more fluidity, you can use an egg yolk.
Approximately 30 minutes should be allowed for the galette to bake, or until the crust is golden brown and the interior is soft.
You may need to keep an eye on the galette while it’s cooking, depending on how thinly the crust is rolled out.
When the galette is done, let it sit for about ten minutes before cutting and serving. Any leftover lemon zest can be used as a garnish.
Yes, we have finished the dish, don’t forget to follow Apronese and let us know your results.
If you know other recipes for fresh frozen strawberries, please share them with us.
