So…
this was decent, but, I believe I overloaded it with the berries and their liquid.
The original recipe, from the nice folx at budgetbytes.com, called for using 1/2 pound of blueberries and, well, I had a one pound bag of frozen mixed berries in the freezer and “more berries, more better, right?”
Mebbe not. That extra 1/2 pound, and the doubled liquid seems to have overwhelmed
the cream cheese base and the crust a bit.
Oh well , lesson learned.
One cool thing I learned is how to get your parchment paper to lay flat in in baking pan:
you give it a good scrunch after pulling it off the roll! When you flatten it out, your parchment will have some creases in, but it will lay flat in your pan.
Winning! On to the galette…
INGREDIENTS
Berries:
•1/2 lb berries, frozen or fresh
•1 tbsp sugar
•1 tsp cornstarch
•1 tbsp lemon juice
•1/2 tsp lemon zest
Cream Cheese:
•4 oz cream cheese, softened
•1 egg yolk
•2 tsp sugar
Galette:
•1 pie dough, flat
•1 egg white, lightly beaten
Heat your oven to 400º and line a rimmed baking sheet with your scrunched, then flattened parchment paper.
Toss the berries with the sugar, cornstarch, lemon juice and zest in a bowl and let rest.
In a mixing bowl, whip the cream cheese with the egg yolk and sugar until smooth.
Lay your dough flat on the parchment paper in your baking pan.
Spread the cream cheese mixture on the dough, leaving about two inches all around.
Give the berries one last stir, then place on top of the dough, drizzling with any liquid remaining in the bowl.
Bring the edges of the dough up and over the filling, pinching as needed to seal the edges.
Note: a galette is supposed to be rustic, so do not fret about having a perfect circle.
Brush the beaten egg white over the dough, this will help turn the crust golden brown. You could also, if you like, sprinkle a bit of sugar over the top of the dough.
Pop into the oven and bake for 30 minutes, until that egg-washed crust is the perfect golden brown.
Remove from the oven and let rest for ten minutes before slicing and serving.
Like I said, this is good, but, I really did overdo the berries and liquid, so stick to the measurements above, and you should be golden.