This Blueberry Cheesecake Galette looks and sounds fancy, but it’s one of the easiest desserts I’ve made in a long time.
When I told the Tall Boy I was making this galette for a special Sunday night dessert, he stared at me blankly for a minute. And then asked, “What’s a galette?”
If you want the Wiki-definition, a galette is basically a round, flat, free-form crusty pastry. I call it an open-face, easy to make and quick to get to my pie-hole…well, pie.
Now, if you want to be all homemade about it, you could certainly make your own crust. But I’ll be honest with you: I just really don’t have time for that. Also? My husband doesn’t like crust (I don’t get it, either), so I rarely take the time to make one from scratch. Pillsbury is my go-to and I’m totally okay with that.
I don’t know if it’s because I’m constantly baking/cooking different stuff for the blog, but Doodle never seems to get excited when I make a new dessert. He’s basically indifferent to sugar (unless it’s bedtime, and then he’ll just die if he doesn’t have a huge pile of fruit snacks), but this blueberry galette? He basically polished off the entire thing himself.
In fact, after eating one slice, he went upstairs, got a chair, pulled the galette out of the fridge and served himself another piece.
And by success, I mean that I didn’t eat the entire dessert by myself.
If you need a simple yet stunning dessert, try this blueberry cheesecake galette. Serve it warmed topped with a scoop of vanilla-bean ice cream. Heaven!
- 1 refrigerated pie crust
- 1 1/2 cups blueberries
- 1/3 cup plus 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 4 teaspoons cornstarch
- Pinch of kosher salt
- 1 8-ounce package cream cheese
- 1 large egg, beaten, plus 1 egg yolk
- Pinch of freshly grated nutmeg
- Coarse sugar, for sprinkling
- Unroll the refrigerated pie crust and place it on a parchment or Silpat-lined baking sheet. Refrigerate until ready to use.
- While your pie crust is chilling, make your blueberry filling: in a medium bowl, toss together the blueberries, 1/3 cup sugar, lemon juice, cornstarch and salt.
- In a separate bowl make your cheesecake filling: whisk together cream cheese, egg yolk, the remaining 2 tablespoons of sugar, and the nutmeg.
- Spread half of the cheesecake mixture over the top of the unrolled pie crust, leaving a 1 ½ inch border. Top with blueberries, and fold the edges of the crust over the filling. Spread the rest of the cheesecake mixture over the top of the berries and refrigerate for 30 minutes.
- Place an inverted cookie sheet in the lower third of your oven and preheat oven to 425. Brush the edges of the crust with a beaten egg and sprinkle with coarse sugar (like sugar in the raw). Place baking sheet with the galette on it directly on top of the inverted cookie sheet. Bake for 20 to 25 minutes, or until crust is golden. Allow to cool slightly before slicing.
recipe from Food Network