It's a Blueberry Cream Cheese Galette. I'm so stinking proud of this thing because typically, I don't bake. And when I do, it doesn't always end well. There are a few things I do really well but following directions is not one of them. Therefore, baking and I don't always get along. This recipe, though, was foolproof. I used a store-bought crust and had the whole thing ready to pop in the oven in less than 10 minutes.
I based my galette off of this recipe but modified it slightly (see, I told you I can't follow directions). I didn't use cornstarch because I didn't want the fruit to break down too much (and I didn't have any), and I layered cream cheese under the berry mixture. The cream cheese was Sean's idea and made the tart so decadent and yummy. We both loved this dessert! And, it is so simple, yet so elegant and pretty, that I will definitely be making this the next time we entertain.
Blueberry Cream Cheese Galette
Adapted from For the Love of Cooking
1 pie crust
about 3 cups of blueberries, rinsed and dried
1-2 Tbsp white sugar (I only used one because it seemed like plenty)
2-3 Tbsp cream cheese, sliced
1 egg, beaten
Preheat the oven to 350 degrees. Prepare your baking sheet by lining it with parchment paper and lightly spraying it with cooking spray. Unroll the pie crust on the parchment paper. Lay slices of cream cheese in the center of the pie crust. Gently mix the berries and sugar in a small bowl and pour/ heap on top of the cream cheese. Fold the pie crust to just cover the berries, leaving plenty of berries showing at the center.
Brush the outside of the pie crust with egg and sprinkle with raw sugar. Bake for 35-40 minutes. Let cool for 5-10 minutes and serve warm with vanilla bean ice cream or whipped cream.