On 8/31/2015 12:42 PM, Doris Night wrote:
> 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
>
Mmmm hmmm...

Ayup...