Blueberry Cardamom Cream Cheese Galette
Made with plump, juicy berries and smoky-sweet cardamom on a sticky cream cheese base, all wrapped up in a flaky, sugary crust. If you like blueberry danishes, this one's for you!
Equipment
- Rolling pin
Ingredients
Pastry
- 2 teaspoons sugar
- 1 teaspoon kosher or fine sea salt
- 1½ cups all-purpose or pastry flour
- ¾ cup chilled unsalted butter (1½ sticks)
- 4 tablespoons ice water
- Plus 1 egg whisked together with 1 teaspoon (5 ml) water
Filling
- 1 cup blueberries
- ¼ teaspoon ground cardamom
- 1 tablespoon maple syrup
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 2-3 tablespoons cream cheese
Instructions
- On a floured surface, use your hands to mix together flour, sugar and salt. Cut cold butter into pieces and add it to flour mixture, using your hands to mix it all together. Once it becomes a loose, crumbly ball, drizzle cold water over and continue mixing with your hands until the water is evenly distributed.
- Using a rolling pin, roll out the dough just until flattened then fold the dough into itself gathering any loose pieces and surface flour as your go. Repeat two or three more times until the dough holds together. Wrap in plastic wrap and let chill for 30 minutes.
- While the dough is chilling, assemble the blueberry filling. Prepare fruit and place it in a medium-sized mixing bowl. Add maple syrup, cardamom, lemon juice and zest and stir together. Set filling aside.
- Preheat oven to 400ºF (200ºC) and prepare a parchment-lined baking sheet. In a separate bowl, prepare egg wash by whisking together egg and water and set aside.
- Remove dough from refrigerator and transfer to a floured surface. Roll out dough into a circular shape measuring roughly 12”-14” in size. If the dough is sticky, lift the edges and add more flour to the surface. To facilitate transferring, roll the dough around your rolling pin then open it up across the parchment.
- Spread cream cheese across the surface of the dough leaving a 1½-2-inch border. Transfer blueberry filling to the centre of the dough then fold the edges up around the fruit and brush crust with egg wash.
- Bake for 30 minutes until the fruit is bubbling and the crust is nicely browned. Let cool, slice and serve!
Notes
Pastry: This recipe also works well with store-bought pastry. Simply follow package instructions to thaw, then fill and bake as above.