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Triple Berry Cheesecake Galette

Olive
I read the recipe and already have a picture in my mind of how I will tweak it because I plan to use frozen blueberries.
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Prep Time 2 hours 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Servings 4 people

Equipment

Food Processor
Whisk
Measure Cup
Tablespoon
Teaspoon
Plastic Wrap
Personal Fridge
Parchment Paper
Baking Sheet
Mixing Bowl
Glass Bowl
Range Oven
Chef Knife
Pastry Brush
Grater

Ingredients
  

FOR THE DOUGH:

FOR THE FILLING:

Instructions
 

MAKING THE DOUGH:

  • Pulse the flour, granulated sugar, vinegar and salt in a food processor until combined.
  • Add the butter and pulse until the mixture looks like coarse meal with pea-size pieces of butter.
  • Whisk the egg with 2 tablespoons water; add to the food processor and pulse until a dough just starts to form.
  • Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour.
  • Mist a baking sheet with cooking spray.
  • Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper.
  • Remove the top piece of parchment and invert the dough onto the prepared baking sheet; remove the other piece of parchment.
  • Refrigerate until ready to assemble.

MAKING THE FILLING:

  • Toss the frozen mixed berries, ½ cup granulated sugar, the lemon juice, cornstarch and salt in a bowl.
  • Whisk the cream cheese, egg yolk, the remaining 2 tablespoons granulated sugar and the nutmeg in a separate bowl.
  • Spread half of the cream cheese mixture over the dough, leaving a 2-inch border.
  • Top with the blueberries.
  • Fold the edge of the dough over the filling.
  • Drizzle the remaining cream cheese mixture over the berries; refrigerate 30 minutes.
  • Preheat oven to 425 degrees F.
  • Brush the crust with the beaten egg and sprinkle with coarse sugar.
  • Bake the galette until the crust is golden, 20 to 25 minutes.
  • Let cool slightly before slicing.
  • Enjoy!! :)
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