I remember standing over the giant stock pot in my grandmother’s kitchen. Sweet steam filled the whole house with smells of condensing fruit and my ever full cup. We had sort of an unspoken arrangement, I stirred, she poured the tea. It’s hard to make any sort of jam, jelly, or fruit sauce and not think of those many afternoons and all those silly conversations. Especially with the holidays so near and family in the front of my mind. The boys and I have so many “kitchen conversations” about their thoughts and what they find interesting at the moment. We cook together often because one thing they are both sure of is wanting to eat good food wherever they end up being. They know that they are learning a great life-skill and I know they are developing something even more important. A connection to family and the ability to create home -no matter where life leads them.
I write this blog for three reasons. One, it forces me to write down recipes, which Pat loves because now I can make something twice. Two, while the boys and I have a mutual goal of their being able to remember and execute many recipes and kitchen techniques, journaling these recipes is more practical than them having to remember everything. Three, I hope to encourage anyone who may find themselves here that good cooking doesn’t always have to be complicated or technical, but if you know a few basic things it can be incredibly enjoyable and once you have one concept down its easy enough to master another.
With cream cheese as the filling and an ultra-flaky crust, this cream cheese galette eats more like a breakfast pastry than a pie, especially with the addition of this dreamy blueberry cream sauce. If you’re looking for more dreamy cream cheese goodness check out this post for braided lime cream cheese breakfast bread.
Cream Cheese Galette with Blueberry Sauce
Whole Wheat Sour Cream Crust
- 4 oz flour
- 2 oz whole wheat pastry flour
- 6 Tbsp cold butter cubed
- pinch fine sea salt
- 1.5 oz sour cream
- 1.5 oz sugar
- 1 1/2 c sugar
- 1 c frozen blueberries
- 1 large orange zest and juice
1 half recipe Lime Cream Cheese Filling (recipe follows)
- decorators sugar
- 1 egg white for egg wash
- whipped cream for serving
Make the crust
Add the flours and salt to a medium bowl and mix well. Cut in butter with pastry blender or using your hands, press the butter into the flour by rubbing them through your thumbs and fingers.
Mix sugar and sour cream until smooth. Add to flour/butter mixture by swirling your hand or a spoon around the bowl until all the dry bits are soaked up and collect into a ball around the spoon. Do not knead or press the dough down it will lose its light texture. Refrigerate for 20 or so minutes.*
Make lime cream cheese filling (recipe below)
Make blueberry-orange sauce
Mix sugar, blueberries, orange juice and zest in a small saucepan. Over medium heat, mix consistently until sugar is dissolved and sauce simmers. Turn heat down to med-low and simmer until mixture is reduced by about a third and can coat the back of a spoon. Remove from heat and let cool.
Assembly and baking
Preheat oven to 375f. Roll out your dough into a large circle (doesn’t have to be perfect) about 13 inches diameter. Scoop filling onto the center of your crust and smooth into a circle about 3-4 inches from outer edge. Fold dough over filling (see video). Wash with egg white left over from filling and generously sprinkle with decorators sugar. Bake for 15-30 minutes until center is slightly puffed and edges are browned.
Serve warm or cool with a spoonful of blueberry-orange sauce and a dollop of whipped cream.
*Dough can be stored in the fridge in an airtight plastic bag for up to a week. If you chill your dough for longer than 20-30 minutes give it a few minutes rest on the counter to come up to a not-hard-as-a-rock but still cool temperature. This will make the rolling process easier and keep you from overworking the dough.
Lime Cream Cheese Filling ( for baked goods* )
This ultra zesty cream cheese filling is perfect to add to baked goods of all kinds. Fill a braided brioche or spoon a dollop into your next batch of blueberry muffins.
Lime Cream Cheese Filling Full Recipe
- 16 oz cream cheese softend
- 5 oz sugar
- 2 egg yolks
- 2 Tbsp flour
- 1 lime juice and zest
- 1 tsp almond extract
Lime Cream Cheese Filling Half Recipe
- 8 oz cream cheese softened
- 2.5 oz sugar
- 1 egg yolk
- 1 Tbsp flour
- 1 lime zest of whole lime juice of 1/2
- 1/2 tsp almond extract
Beat sugar and cream cheese until light and fluffy. Beat in egg yolks one at a time. Beat in almond extract, lime zest, and juice. Mix in flour.
*this recipe is a filling for baked goods not meant to be eaten or baked on its own.