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Cream cheese honey blueberry galette

Cream Cheese Honey Blueberry Galette

Pastry dough made easy!
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Prep Time 4 hours 10 minutes
Cook Time 45 minutes
Total Time 4 hours 55 minutes
Servings: 8 People
Course: Dessert
Cuisine: French
Ingredients Equipment Method

Ingredients
  

Galette dough:
  • 1 cup AP flour
  • 1/2 cup cubed cold unsalted butter
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 2 tbsp granulated sugar
  • 5-6.5 tbsp ice water
Blueberry filling:
  • 1/4 cup cream cheese
  • 2.5 cup frozen blueberries
  • 1/2 zest of a lemon
  • 1 tbsp lemon juice
  • 3 tbsp honey
  • 3 tbsp brown sugar
  • 2 tsp cinnamon
  • 2 tsp cornstarch
Glaze:
  • 1 egg, whisked
  • granulated sugar
  • almond slivers

Equipment

  • Small Bowl
  • Plastic wrap
  • Parchment paper
  • Food processor
  • Rolling Pin
  • Spatula and/ or off-set spatula
  • Pastry brush
  • Cookie sheet, large

Method
 

Galette dough:
  1. Place all dry ingredients In a food processor and zip together for 10 seconds.
  2. Add cold cubed butter and vanilla and blend together for 15 seconds, or until you get pea sized butter clumps.
  3. Add 5 tbsp of ice water and blend for another 10 seconds. At this point the dough should look like it is coming together. If not, add another tbsp of water and blend for another 10 seconds. The dough should come together and look like crumbled cauliflower rice and if you pinch the dough it should hold together.
  4. Now, stop blending and dump out on to some cling wrap. With your hands, form a flat disk about one inch thick and wrap with the cling wrap.
  5. Place in fridge for a minimum of 4 hours (it's fine to rest overnight in the fridge if need be, just remove from fridge 5 mins before you start rolling).
Filling and assembly:
  1. Preheat oven to 375°F
  2. Take dough out of the fridge and place between two pieces of parchment paper lightly floured on both sides. Take your rolling pin and roll the dough, always start from the center and roll outwards, rotating the dough a quarter turn each roll. Continue rolling until you achieve 1/4 inch thick dough that is circular. Tip: never roll back on the dough, it will cause it to shrink.
  3. Then, place in the freezer on a cookie sheet for 5 mins.
  4. In a bowl, add berries, spices, honey, sugar, cornstarch, and lemon. Mix together until all ingredients are well incorporated. Set aside.
  5. Remove dough from freezer. Using a spatula (or offset spatula) spread the cream cheese on the chilled dough. Ensure you leave 1.5" border around edge of dough. Next, pour the blueberry filling over top following the line of the cream cheese.
  6. To create the edge/crust of the galette take the 1.5” border and fold it up into itself like folding a paper fan. Slightly pressing so it sticks to itself.
  7. Once the entire border is made, apply the whisked egg with a pastry brush generously to the crust. Add sliced almonds and sprinkle with granulated sugar. Lastly add an extra little drizzle of honey over the blueberries.
  8. While still on parchment paper, place on a baking sheet and slide in the freezer for 5 mins. Once 5 mins are up, place in oven on baking sheet and bake for 40-45mins, or until golden brown.
  9. Remove and let cool on a baking rack for 1 hour before removing it from the baking sheet.