Lemon Blueberry Cream Cheese Galette
Free-form pastry tart with buttery, flaky crust encasing tangy lemon-cream cheese filling studded with juicy blueberries. The rustic fold gives way to crisp pastry edges and a smooth, rich center. Perfect for summer entertaining, afternoon tea, or casual dinner dessert. This version combines bright citrus with bright berries and luxe cream cheese for sophisticated simplicity.
Ingredients
- 1 ½ cup all-purpose flourgluten-free blend1:1celiac-friendlygluten-free
slightly denser crumb, add 1 tsp xanthan gum if blend lacks it
- 1 teaspoon granulated sugar
- 1 pinch salt
- 8 tablespoon butter, cold, grated
- 3 tablespoon water
- ½ pound fresh blueberries
- 1 tablespoon granulated sugar
- 1 teaspoon corn starch
- 1 lemon zest and juice
- 4 ounce cream cheese, softened
- 2 teaspoon granulated sugar
- 1 large egg yolk only
- whipped cream(optional)
Instructions
- 1
Mix flour, sugar, and salt in a large bowl.
- 2
Grate cold butter and add to flour mixture.
- 3
Work butter into flour using a pastry cutter or hands until mixture resembles damp sand with pea-sized butter pieces.
- 4
Add water one tablespoon at a time, stirring until dough comes together with no dry flour remaining.
- 5
Shape dough into a flattened disc, wrap in plastic, and refrigerate for 1 hour or until solid.
- 6
While dough chills, zest the lemon and squeeze juice into a small bowl.
- 7
Combine blueberries, sugar, corn starch, half the lemon zest, and 1 tablespoon lemon juice. Stir and set aside.
- 8
In a separate bowl, mix cream cheese, sugar, egg yolk, and 1 teaspoon lemon juice until smooth. Reserve egg white for brushing.
- 9
Preheat oven to 400°F/400F.
- 10
Dust work surface with flour. Roll chilled dough into a 14 to 16-inch circle, keeping surface floured to prevent sticking.
- 11
Line a baking sheet with parchment and transfer rolled dough onto it.
- 12
Spread cream cheese mixture over center of dough, leaving about 2 inches of bare dough around the outside edge.
- 13
Stir blueberry mixture once more and pour over cream cheese, including all juice from the bowl.
- 14
Fold up the dough sides over filling, leaving center open.
- 15
Whisk reserved egg white with a fork, adding a drop or two of water if needed to thin. Brush egg white over dough.
- 16
Bake for 30 minutes until crust is golden brown.
- 17
Let sit for 10 minutes before slicing into six pieces.
- 18
Garnish with whipped cream if desired and serve.
Tips
Keep all dough ingredients cold to ensure a flaky crust. Chill butter, use ice water, and work quickly when combining.
Leave the galette center open during baking so the crust bakes fully and stays crisp rather than becoming soggy from steam.
Good to Know
Cover cooled galette loosely with plastic wrap and refrigerate up to 3 days. Reheat gently in a 160C/325F oven for 8-10 minutes before serving.
Prepare dough disc through step 4 up to 2 days ahead; wrap in plastic and refrigerate. Prepare blueberry and cream cheese fillings separately up to 8 hours ahead, keeping cream cheese mixture covered in the fridge. Assemble and bake same day.
Serve warm or at room temperature with whipped cream or vanilla ice cream. Pairs well with tea or light dessert wine.
Common Mistakes
Add water too quickly to avoid tough, dense dough.
Work butter into flour thoroughly to avoid large butter pockets that create greasy spots.
Keep dough and butter cold throughout to avoid a dense, greasy crust instead of flaky.
Do not skip the 10-minute rest before slicing to allow the crust to set properly.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
slightly denser crumb, add 1 tsp xanthan gum if blend lacks it
General Alternatives
FAQ
Can I make the galette ahead and freeze it?
Yes. After baking and cooling completely, wrap tightly in plastic and foil, then freeze up to 1 month. Thaw in the refrigerator overnight and reheat in a 160C/325F oven for 10-12 minutes before serving.
What if I don't have fresh blueberries?
Frozen blueberries work well; do not thaw before using to prevent excess juice. Add 1-2 teaspoons more corn starch to the mixture to account for extra moisture during baking.
How long can I keep a baked galette at room temperature?
Keep the cooled galette covered loosely on the counter for up to 6 hours. For longer storage, refrigerate up to 3 days in an airtight container.