Full disclosure: the recipe, as I copied this from Smitten Kitchen, was called “Blackberry Cheesecake Galette;” but our dinner guests and I agree that, however I planned on serving a galette, I was, indeed, serving a tart. And a tasty one at that.
The cool thing is that, tart or galette, this was very simple to toss together – due mostly to the fact that I have recently discovered the joy that is supermarket pie crust (I figure, if it is good enough for my sister, who is a phenomenal cook, it is fine for me).
•1 pie crust
•1 cup blackberries, halved
•1/2 cup sugar
•1 tbsp lime juice
•1 tsp cornstarch
•8 oz cream cheese, softened
•1 egg, plus 1 egg white
•Zest from about 1/4 lime
•1/2 tsp vanilla
•1/8 tsp salt
•1 egg yolk
•1/2 tsp water
•Chopped nuts (I used pecans) – optional
Heat your oven to 350º, bring your pie dough out of the fridge, and cut a piece of parchment paper to fit in the bottom of a nine inch tart pan.
Note: you can also use a regular pie pan, or a nine inch springform pan, both with cooking spray applied.
Toss the blackberries with one tablespoon of the sugar, the lime juice, and the cornstarch in a small bowl and set aside.
Beat the cream cheese together with the egg and egg white until fluffy, then beat in the rest of the sugar (seven tablespoons), the vanilla, lime zest, and salt.
Line a large rimmed baking pan with parchment paper and place your tart/pie/springform pan of choice in the middle.
Place your dough in the pan, letting it hang over the edges, then add the cream cheese mixture, smoothing it out as needed for even coverage over the bottom of the pan.
Add the berries, swirling with a toothpick or small spatula to distribute them throughout the cheese mixture.
Whisk the egg yolk together with the water in a small bowl.
Fold the edges of the crust over the top of the filling, then brush with the egg yolk mixture.
Sprinkle some sugar over the crust, then, if using, scatter the chopped nuts over the top.
Bake for 35 minutes, or until a toothpick inserted in the center comes out clean, then transfer to a rack to cool.
Store the cheesecake in the fridge until ready to serve.