Blueberry Cheesecake Galette

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 refrigerated pie crust (at room temperature)
• 1 1/2 cups fresh blueberries
• 1/3 cup plus 2 tablespoons granulated sugar
• 1 tablespoon fresh lemon juice
• 4 teaspoons cornstarch
• 1 pinch salt
• 8 ounces low-fat cream cheese (neufchatel preferred)
• 1 egg yolk (for cheesecake filling)
• 1 pinch of freshly grated nutmeg
• 1 egg (beaten, for crust)
• coarse sugar (for sprinkling on crust)

Recipe

• 1 unroll the (room temperature) refrigerated pie crust and place it on a parchment or silpat-lined baking sheet. refrigerate until ready to use.
• 2 while your pie crust is chilling, make your blueberry filling: in a medium bowl, toss together the blueberries, 1/3 cup sugar, lemon juice, cornstarch and salt.
• 3 in a separate bowl make your cheesecake filling: whisk together cream cheese, egg yolk, the remaining 2 tablespoons of sugar, and the nutmeg.
• 4 spread half of the cheesecake mixture over the top of the unrolled pie crust, leaving a 1 ½ inch border.
• 5 top with blueberries, and fold the edges of the crust over the filling.
• 6 spread the rest of the cheesecake mixture over the top of the berries and refrigerate for 30 minutes.
• 7 place an inverted cookie sheet in the lower third of your oven and preheat oven to 425.
• 8 brush the edges of the crust with a beaten egg and sprinkle with coarse sugar.
• 9 place baking sheet with the galette on it directly on top of the inverted cookie sheet.
• 10 bake for 20 to 25 minutes, or until crust is golden. allow to cool slightly before slicing.
• 11 serves 6-8, with vanilla ice cream, if desired.