My Lemon Blueberry cheese Galette isn't super sweet. I tend to love fattier flavors over sweet once it involves course, therefore I went light-weight on the sugar. If you like loads of sweetness, you'll be able to double the sugar within the dough and therefore the cheese mixture.
INGREDIENTS
GALETTE CRUST*
- 1.5 cups flour (plus some for dusting) ($0.09)
- 1 tsp sugar ($0.02)
- Pinch salt ($0.01)
- 8 Tbsp cold butter ($1.07)
- 3 Tbsp ice water ($0.00)
LEMON BLUEBERRY FILLING
- 1/2 lb. blueberries (frozen or fresh) ($1.80)
- 1 Tbsp sugar ($0.02)
- 1 tsp cornstarch ($0.02)
- 1 fresh lemon ($0.75)
CREAM CHEESE FILLING
- 4 oz cream cheese, room temperature ($0.75)
- 2 tsp sugar ($0.04)
- 1 large egg, separated ($0.26)
INSTRUCTIONS
- To prepare the galette crust, combine the flour, sugar, and salt in a large bowl. Cut the cold butter into chunks and add it to the flour and salt. Use a pastry cutter or your hands to work the butter into the flour until the flour looks like damp sand with some pea-sized pieces of butter.
- Begin adding ice water, one tablespoon at a time, until a dough forms and no dry flour remains on the bottom of the bowl. Shape the dough into a flattened disc, wrap it in plastic, and refrigerate for one hour or until solid.
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- FOR THE FULL RECIPES PLEASE READ HERE
Sorry to make you click a link for the recipe, but know I’m grateful for you.
