Saturday, April 23, 2016

Blueberry and Cream Cheese Galette

I love the challenge of trying to figure out a way repurpose leftover ingredients.  It's an added bonus when that recipe, leads to creating another recipe that turns out to be even better than you had hoped. That's exactly how this dessert recipe came to be.

I had a container of fresh ricotta and I didn't want it to go to waste. So, I made a batch of  Meyer-Lemon Ricotta pancakes for Sunday breakfast.  Instead of making Lemon Curd I decided to make fresh blueberry sauce.

We love pancakes and candied bacon for breakfast.  I had enough leftover blueberry sauce to fill a pint-size canning jar. I tucked it into the refrigerator, figuring it would be fine for next weeks pancakes or waffles.

We were having guests for dinner, and I always like to bake a dessert to serve.  I thought of the blueberry sauce... how could I use this?  Could I make a pressure cooker cheesecake, and top it with this sauce  Oooh, that would be good!  Then, it hit me. Why not combine the pie idea with the cheesecake? Yes! That's exactly what I'll do!

Galettes are one of my favorite sweet or savory baked recipes to make.  They're rustic pies, and you don't have to worry about making a fancy looking pie crust (though I do find that fun to do) So, I made an all-butter pie crust, layered a sweetened cream cheese mixture...

...then I covered the cream cheese filling with that luscious blueberry sauce.

To make a galette, all you do is fold the edges around and over the filling. I like to brush on an egg wash, and sprinkle the crust with coarse sugar.  It only took about 30 minutes to bake to a golden brown.

I wondered if the blueberry sauce would thicken, but as the galette cooled, I exhaled. Yes, it did!

The topping was firm, and the crust had layers of buttery goodness.

As my family and guests dug in to our barbecued ribs, I heard someone say "make sure you save room for dessert".  So, we did.

TASTING NOTES: I'm one of those rare Americans who isn't wild about pie crusts. My boys don't mind, because they love it. On the other hand, an all-butter crust will quickly change my mind.  This is one of the tastiest pie crusts I've ever made. It was so tender, and you can't taste the apple cider vinegar.  How can cream cheese and any kind of fruit filling not taste good? We loved this dessert, and I still have a little more blueberry sauce left.  However, I think this would be good with any kind of berry sauce, or even cherry pie filling.  I offered a scoop of ice cream, but everyone declined. They said the dessert was delicious enough without it. I'll take that as unanimous approval.

A printable recipe card is at the end of this post.

I hope you try it!


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Cheryl Dunkin said...

This is serendipity, I was just looking for this exact same recipe, I have fresh blueberries! Hope you are well!

Debby Foodiewife said...

Awwwwwwwww, Cheryl! So nice to see you on my blog again. I'm happy and well, and hope the same for you.

Big Dude said...

Wow - that baby looks awesome.

Cathy said...

I'm intrigued by your crust recipe because I don't usually like a crust made with butter. I always love your recipes, Debby, so I'm sure I'll like this. And the cream cheese filling...yummy.

Karen (Back Road Journal) said...

Your guest must have loved the galette…it sounds delicious.