Description
This Blueberry Cheesecake Galette is a delightful blend of a buttery, tender shortcrust pastry filled with a smooth, sweet cream cheese base and topped with fresh, sugar-macerated blueberries. Easy to assemble and bake, this rustic French-inspired tart is perfect for a sweet treat or a special dessert, combining creamy and fruity flavors with a crunchy almond garnish and a hint of fresh lemon zest.
Ingredients
Scale
Pastry
- 200 g plain flour (all-purpose flour)
- 100 g cold butter
- 1 pinch salt
- 50 g icing sugar (powdered sugar)
- 1 egg yolk
- 1 ½ tablespoon water (may need an extra ½ tablespoon)
Cheesecake Filling
- 165–200 g cream cheese
- 2 tablespoons icing sugar (powdered sugar)
- 1 egg yolk
Berry Topping
- 250 – 300 g blueberries
- 2 tablespoons granulated sugar
Garnish and Finishing
- 1 egg yolk (for egg wash)
- 8 – 10 almonds (slivered)
- 1 lemon, zested (optional, for serving)
Instructions
- Make pastry: Combine 200 g of plain flour, 100 g cold butter, a pinch of salt, and 50 g icing sugar in a bowl. Rub the butter into the flour mixture between your fingertips until the texture resembles breadcrumbs, ensuring the butter is evenly distributed.
- Form dough: Add 1 egg yolk and 1 ½ tablespoons water to the flour mixture. Gently bring the mixture together into a stiff dough. Add an extra ½ tablespoon of water if needed to help bind the dough.
- Chill pastry: Wrap the dough tightly in reusable beeswax wrappers or clingfilm and place it in the refrigerator for at least 30 minutes to an hour. Chilling overnight is also suitable for improved texture.
- Preheat oven: Set your oven to 180℃ (356℉) to prepare for baking.
- Prepare cheesecake filling: In a bowl, whisk together 165-200 g cream cheese, 2 tablespoons icing sugar, and 1 egg yolk until smooth and creamy.
- Macerate blueberries: In another bowl, gently mix 250-300 g fresh blueberries with 2 tablespoons granulated sugar. Let them sit for a few minutes to release their juices.
- Roll out pastry: On a floured surface, roll the chilled dough into a 30 cm diameter circle. Leave some space around the edges to fold over later.
- Assemble galette: Spoon the cheesecake filling onto the center of the rolled-out pastry, leaving a border around the edge. Top the filling with the sugar-coated blueberries evenly.
- Fold edges: Carefully fold the edges of the pastry up and over the filling to create a rustic border, pleating as necessary to contain the filling.
- Egg wash and garnish: Whisk 1 egg yolk until well blended and brush it across the pastry crust to give a golden finish when baked. Sprinkle the slivered almonds over the edge and any remaining sugar over the berries for added sweetness and crunch.
- Bake: Place the galette on a baking sheet and bake in the preheated oven for approximately 25 minutes or until the crust is beautifully golden and cooked through.
- Cool and zest: Allow the galette to cool slightly before serving. Optionally, sprinkle lemon zest from 1 lemon over the top for a fresh, zesty finish.
Notes
- Using cold butter is crucial for a flaky pastry texture.
- The water measurement may vary slightly depending on humidity and flour type—add extra gradually if needed.
- Blueberries can be substituted with other berries like raspberries or blackberries if preferred.
- For a firmer cheesecake filling, chill it briefly before assembling.
- Be careful not to overwork the dough to keep the crust tender.
- Leftover galette can be refrigerated and gently reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice (about 1/8th of galette)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: Blueberry galette, cheesecake galette, blueberry tart, cream cheese dessert, rustic tart, summer dessert, easy cheesecake recipe
