Blackberry Thyme Galette

Ingredients

• For the dough:
• 1 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon fresh thyme leaves
• 4 tablespoons cold unsalted butter, diced
• 8 ounces cold cream cheese, diced
• 1 tablespoon cold milk
• For the filling:
• 3 cups blackberries
• 1 tablespoon Minute tapioca
• 1 tablespoon fresh lemon juice from 1 lemon
• For assembling the galette:
• 1 tablespoon plus 1 teaspoon sugar, divided
• 1 egg lightly beaten with 1 teaspoon water
• Confectioner's sugar, for dusting, optional
• Vanilla ice cream, for serving, optional

Directions

1. Set an oven rack in the lower-middle position and heat the oven to 400 degrees F. Cover a rimmed baking sheet with parchment paper.
2. For the dough, add the flour, sugar, salt, and thyme to a food processor and pulse about 5 times, just to work the thyme through the dry ingredients. Add the butter and pulse until the pieces look like peas. Add the cream cheese and pulse until the mixture starts turning into dough. Pour in the milk and pulse until it holds together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 1 hour.
3. Meanwhile, make the filling when the dough has about 10 minutes of chilling time left. In a medium mixing bowl, combine the blackberries, sugar, tapioca, and lemon juice, tossing gently until everything is mixed. Set it aside.
4. To assemble the galette, put the dough on a lightly floured surface and roll it into a 12-inch circle. Move the dough to the prepared baking sheet.
5. Scatter 1 scant tablespoon of sugar evenly across the crust. Spoon the fruit over the dough, piling it slightly toward the center and keeping an approximately 2-inch border around the edges. Lift the edge of the dough up over the filling, making about 10 pleats as you work around the circle. Brush the dough with the egg wash, then sprinkle it with the remaining 1 teaspoon sugar.
6. Bake the galette until the crust is golden and the filling is bubbling, about 45 minutes. Using the parchment paper, carefully move the galette to a wire rack, then slip the parchment out from underneath. Cool completely. Serve with confectioner's sugar and/or vanilla ice cream, if desired.