Blueberry & Lemon Galette
This summery and rustic blueberry and lemon galette has been made with a homemade cream cheese puff pastry. It's sweet, buttery and creamy and a breeze to whip together!
Servings: 6
Ingredients
Cream Cheese Puff Pastry
- 2 cups flour white all purpose
- 200 g butter unsalted
- 250 g cream cheese
- 1/2 cup caster sugar
Blueberry & Lemon Galette
- 1 sheet cream cheese puff pastry
- 400 g blueberries
- 2 tbsp caster sugar
- 1/2 tbsp corn flour
- 1/4 cup lemon juice
- 1 tbsp lemon zest
- 1 egg yolk
- 1 tbsp demerara sugar
- vanilla ice cream to serve
Instructions
Cream Cheese Puff Pastry
- Chill a large bowl, grater and the butter in the freezer for 20 minutes before making your pastry. Combine the flour and sugar into the chilled bowl and mix together with a fork. Grate the butter on the chilled grater and add to the flour. Break the butter into the flour with your fingertips until you have a pebble like crumbly texture. You can do this by pinching and rubbing the butter and flour between your fingers.
- Create a well in the centre of the flour and add in the cream cheese. Use a fork to combine the flour and cream cheese until most of the flour is moist.
- Lightly dust your kitchen bench or working surface with flour and mould your dough into a rough disc shape. The dough should be firm and moist but not sticky. You want just enough moisture so the dough is barely sticking to itself. If it needs more moisture slightly wet your hands when working with it or if it’s too dry, lightly dust it with flour. Cover with plastic wrap and leave to rest in the fridge for 2 hours or ideally overnight.
- Using a rolling pin, roll the dough out into a 2 cm thick and long rectangle. Fold the dough into thirds as if you were folding a piece of paper to go into an envelope. Turn the dough clockwise and roll it back out into a 2 cm thick rectangle. Repeat this step six times until you have created many layers and the dough is smooth.
- Divide the dough into two and wrap each piece in plastic wrap. Leave to rest in the fridge for a minimum of 15 minutes or up to 2 days. If you are not using within 2 days, you can store in the freezer for 3 months.
Blueberry & Lemon Galette
- Preheat the oven to 200 degrees celsius.
- In a large bowl, combine all ingredients except the egg yolk and demerara sugar and mix well. Leave to sit for 5 minutes or until the blueberries have released their juices and there is a thick jam like consistency.
- Take one disc of dough out of the fridge and sprinkle your kitchen bench with flour. With a rolling pin, roll your dough into a large circle about 4mm thick. Roll the doll onto the rolling pin and unroll onto onto a pre-lined baking tray. Spoon the blueberry mixture into the centre of the pastry ensuring you leave a 4cm boarder around the edge.
- Fold in the overhanging pastry pinching some of the dough together to create a rustic circle shape. The more rustic looking, the better!
- Whisk the egg yolk and brush the edges of the pastry with it. This will help create a lovely golden colour when cooking. Sprinkle the pastry with the demerara sugar.
- Bake for 30 minutes. Leave to rest for 15 minutes before serving so the juices can solidify. Serve immediately with a scoop of ice-cream.
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