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.

--
Elitist Snob

On 8/30/2015 8:12 AM, 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.
>


Dang!

That sounds like a keeper for sure!

We've had some awesome blackberries lately, might have to substitute.

Oh, this recipe you shared rocked:

http://deliciouslydeclassified.com/2...shrimp-scampi/

But instead of a full stick of butter I cut it back to 1/2 a stick - did
not seem to impact the flavor at all!

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

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...