“`html
Rustic Blueberry Cream Galette is a delightful dessert that perfectly combines the tartness of fresh blueberries with the richness of creamy filling, all encased in a flaky, buttery crust. This free-form pie is not only easy to make but also visually stunning, making it a perfect centerpiece for any gathering. Whether you’re hosting a summer picnic or simply indulging in a sweet treat at home, this galette is sure to impress with its rustic charm and delicious flavors.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 3 to 4 tablespoons ice water
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for garnish)
Instructions
- Make the Dough: In a large bowl, combine the flour and salt. Add the chilled, diced butter and mix until the mixture resembles coarse crumbs. Stir in the ice water, one tablespoon at a time, until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the Filling: In another bowl, combine the blueberries, granulated sugar, cornstarch, and vanilla extract. Gently toss to coat the blueberries evenly and set aside to let the mixture marinate.
- Roll Out the Dough: Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a 12-inch circle. Transfer it to a parchment-lined baking sheet.
- Make the Cream Layer: In a small bowl, beat the softened cream cheese and powdered sugar until smooth. Spread this mixture evenly over the center of the rolled-out dough, leaving a 2-inch border around the edges.
- Add the Blueberries: Spoon the blueberry mixture over the cream cheese layer, spreading it out evenly.
- Fold the Edges: Gently fold the edges of the dough over the filling, pleating as necessary to create a rustic look. Brush the edges with the beaten egg and sprinkle with coarse sugar.
- Bake the Galette: Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the blueberries are bubbly.
- Cool and Serve: Allow the galette to cool for at least 15 minutes before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or whipped cream.
FAQs
Can I use frozen blueberries for this Rustic Blueberry Cream Galette?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them to avoid excess moisture in the filling.
How do I store leftovers of the galette?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough a day in advance and keep it wrapped in plastic in the refrigerator until you are ready to use it.
What other fruits can I use in a galette?
You can experiment with various fruits such as peaches, cherries, or apples. Just adjust the sugar and cornstarch based on the fruit’s sweetness and juiciness.
“`