On Sun, 30 Aug 2015 07:12:49 -0700, sf > wrote:

>I made a delicious dessert galette yesterday! I managed to find
>blueberries, but it's the end of the season - so some other fruit or
>berry will have to do if I want to make it before blueberry season
>rolls around again. The original recipe is at Food Network. My filling
>looked slightly different, because I assembled differently.
>
>It will have more tang if you use regular lemons from the grocery
>store. I have a Meyer lemon tree, so that's what I used.
>
>Blueberry Cheesecake Galette
>
>Make single pie crust using your own recipe. If I'd thought about it
>in time, I would have put lemon zest in the crust, but it went into
>the filling instead.
>
>For the filling:
>
>2 cups blueberries
>
>1/3 cup lemon juice (I used Meyer lemon + zest)
>4 teaspoons cornstarch
>Pinch of kosher salt
>1 8 -ounce package cream cheese
>1 large egg (beaten first, if you mix the filling by hand)
>Pinch of allspice
>
>Coarse sugar, for sprinkling on crust
>
>Roll out the crust and place on a cookie sheet.
>
>Mix all the filling ingredients except the blueberries with a mixer or
>in the food processor until well blended. Spread half the mixture in a
>circle on the crust, leaving the edges that will be turned over free
>of filling. Mix blueberries with the remaining filling and spread them
>on top. Turn the edges over (I skipped the sugar decoration part) and
>bake at 425° F for 20 to 25 minutes or until the crust is browned. Let
>cool slightly before slicing.

Holy crap, that sounds good!

I often make a "plain" blueberry galette, but this kicks things up a
notch. I'll definitely be trying this.

Doris