Blueberry Cheesecake Galette
 
 
Ingredients
  • 1 refrigerated pie crust
  • 1½ cups blueberries
  • ⅓ 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
Method
  1. Unroll the refrigerated pie crust and place it on a parchment or Silpat-lined baking sheet. Refrigerate until ready to use.
  2. While your pie crust is chilling, make your blueberry filling: in a medium bowl, toss together the blueberries, ⅓ cup sugar, lemon juice, cornstarch and salt.
  3. In a separate bowl make your cheesecake filling: whisk together cream cheese, egg yolk, the remaining 2 tablespoons of sugar, and the nutmeg.
  4. 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.
  5. 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 by Kitchen Meets Girl at http://kitchenmeetsgirl.com/blueberry-cheesecake-galette/