Lemon Blueberry Cream Cheese Galette

Ingredients

• 1.5 cups flour
• 1 tsp sugar
• Pinch salt
• 8 Tbsp cold butter
• 3 Tbsp ice water
• 1/2 lb. blueberries, frozen or fresh
• 1 Tbsp sugar
• 1 tsp cornstarch
• 1 fresh lemon
• 4 oz cream cheese, room temperature
• 2 tsp sugar
• 1 large egg, separated

Directions

1. Make the galette dough by stirring the flour, sugar, and salt together in a large bowl. Cut the cold butter into pieces, add it to the bowl, and blend it into the flour with a pastry cutter or your fingers until the mixture resembles damp sand with a few pea-sized bits of butter still showing. Add the ice water 1 tablespoon at a time, just until the dough comes together and there is no loose flour left at the bottom of the bowl. Pat the dough into a flat disc, cover it in plastic, and chill it for 1 hour, or until firm.
2. As the dough chills, mix the blueberries with the sugar, cornstarch, 1/2 tsp lemon zest, and 1 Tbsp lemon juice. Stir well, then leave the berries to sit.
3. In another bowl, beat together the room-temperature cream cheese, sugar, egg yolk, and 1 tsp lemon juice until the filling is smooth. Set aside the egg white for brushing the dough before it goes into the oven.
4. Preheat the oven to 400ºF. Dust a clean surface lightly with flour, then remove the dough from the refrigerator and roll it into a 14-16 inch circle. It may feel firm when you begin, but it will soften a bit as it warms. Add more flour to the surface as needed while rolling so the dough does not stick.
5. Cover a large baking sheet with parchment. Move the rolled dough onto the parchment, rolling or folding it gently so it does not tear. Spread the cream cheese filling in the middle of the dough, leaving about 2-inches uncovered around the edge. Build the outer edge of the cream cheese slightly higher to help contain the berries and juices.
6. Stir the blueberry mixture again, then spoon it over the cream cheese, scraping in all the juices from the bowl. Fold the edges of the dough up and over the filling, keeping the middle exposed.
7. Beat the reserved egg white with a fork, adding a drop or two of water if you need to loosen it. Brush the egg white over the exposed galette dough.
8. Bake the galette for 30 minutes, until the crust is golden brown. Rest it for 10 minutes before cutting into 6 pieces and serving.