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Blueberry Cheesecake Galette

June 20, 2016
Blueberry Cheesecake Galette
Paula Nemzek for KCTS 9 Cooks
Take advantage of garden-fresh blueberries in this easy-to-make rustic tart.
Serves 6 to 8
2 cups blueberries
1/3 cup plus 2 tablespoons granulated sugar, divided
1 tablespoon fresh lemon juice (about 1/2 large lemon)
4 teaspoons cornstarch
pinch of kosher salt
1 8-ounce package cream cheese, softened
1 large egg, separated
pinch of freshly grated nutmeg
1 9-inch refrigerated pie crust, such as Pillsbury’s, or your own recipe
coarse sugar, for garnish
In a medium bowl, toss together the blueberries, 1/3 cup granulated sugar, lemon juice, cornstarch and salt. 
In a separate bowl, whisk together cream cheese, egg yolk, 2 tablespoons granulated sugar and the nutmeg until smooth.
Line a rimmed baking sheet with parchment and lay out the pie crust in the center. Don’t worry if it overlaps the edges.
Spread about two-thirds of the cream cheese mixture over the dough, starting in the center and leaving a 2-inch border. Top with the blueberries, then drop small dollops of the remaining cream cheese mixture over the berries. Fold the edge of the dough over the filling. Refrigerate 30 minutes.
Put an inverted baking sheet in the lower third of the oven and preheat to 425 degrees. Brush the folded crust with the egg white and sprinkle with coarse sugar. Put the baking sheet with the galette directly on the hot baking sheet in the oven. (This helps the center of the crust bake evenly.) Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly before slicing.
You might also enjoy our apricot galette recipe. 


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