Blueberry Cheesecake Galette

This is the second galette I made with the gifted pie crusts I received. Although we really liked this blueberry cheesecake galette it’s best eaten on the same day it’s made and I found that the cheesecake part of the topping got slightly browned while cooking so next time I may take a small piece of tin foil to cover the fruit and cheesecake part of the galette. Overall this was a very good dessert and reasonably easy to make!

Note- when I transferred the galette from the baking sheet to the plate a couple blueberries snuck out so I just placed them on the top!?

INGREDIENTS

1 pre made refrigerated pie crust
1 1/2 cups fresh blueberries
1/3 cup plus 2 Tablespoons granulated sugar
1 Tablespoon fresh lemon juice
4 teaspoons cornstarch
Pinch of salt
8 ounce package of cream cheese, softened
1 large egg, plus 1 yolk
2 Tablespoons of water
Coarse sugar for sprinkling

INSTRUCTIONS

Unroll the refrigerated pie dough and place it on a baking sheet that has been lined with parchment paper or tin foil.
To make your blueberry filling mix blueberries, 1/3 cup of sugar, lemon juice, cornstarch and salt in a bowl.
In a separate bowl make your cheesecake filling. Whisk together softened cream cheese, egg yolk and remaining sugar.
Spread half of the cream cheese mixture over the pie dough leaving a 1 1/2 inch border around the edge of the dough. Top with the blueberry mixture again leaving the border. Fold the pie dough crust partially over the filling. Spread the remaining cream cheese over the top of the blueberries and refrigerate for 30 minutes.
Pre heat oven to 425 degrees.
Brush the outer side of the dough with the beaten egg and water. Sprinkle with the corse sugar and bake for 20 minutes or until dough is cooked through and golden.

Enjoy!

This recipe can also be found on Pinterest.