Recipe Box, Berry Cheesecake Galette

the Painted Apron

10 years ago

This has been a stressful week

The weather forecast was for a maybe a light dusting of snow on Tuesday, but no accumulation or travel problems

We got 3 inches

This was “the little dusting” 2 days later

when we shoveled the driveway…so we could get my car out… to go get HH’s car, which he had to abandon 3 miles away… and walk home. 30 minutes after the first flake fell the roads were solid ice and impassible. It was terrifying!

The super good news was we didn’t lose power, so I could happily cook the snowy days away

This recipe was in the Food Network magazine last September and HHjr mentioned it to me recently, as in hint hint

Since he had to walk 8 miles to our house, in 9 degree weather, at night, after going only 1 mile in 7 hours…well, it seemed like the least I could do!

Everyone who left home Tuesday has a story to tell about how they did or didn’t get home.

We were lucky, everyone in our family got home safely but all 3 grandchildren had to walk or be carried a couple of miles.

Quite the nightmare for so many, but it’s thawing today and will be in the 60s tomorrow so it will be like a bad snowy dream

and everyone will have their own story of how they had to “walk 5 miles through the snow” to tell their children and grandchildren

Did you hear about the Birmingham surgeon that walked 6 miles to perform a scheduled neurosurgery?

So to all those out there snickering about the measly little snow storm that shut down the South,

We are made of some pretty tough stuff!!

Here’s the recipe:

BERRY CHEESECAKE GALETTE

Course Dessert

Cuisine American

Keyword berry cheesecake galette, berry galette, blueberry pie, fruit tart

Prep Time 15

Cook Time 25

Servings 8

Ingredients

1 prepared pie crust dough round
2 cups blueberries or mixed berries, fresh or frozen
1/3 cup plus 2 T sugar divided
1 T fresh lemon juice
4 tsp cornstarch
pinch salt
8 oz cream cheese softened
1 egg yolk
1 egg beaten
pinch nutmeg
coarse sugar for sprinkling

Instructions

Toss blueberries with 1/3 cup sugar, lemon juice, cornstarch and salt in a bowl. Whisk cream cheese, egg yolk 2 T sugar and nutmeg in another bowl.
Spread half of the cream cheese mixture over dough leaving a 2 inch border. Top with blueberries. Drizzle the remaining cream cheese mixture over the berries. Fold the edge of the dough over the filling, pleating it every few inches.
Brush egg over dough and sprinkle with sugar. Bake in the lower 1/3 of oven at 425 until golden, 20-25 minutes

Thanks so much for stopping by, I hope you are safe and warm!