A galette is a free-form French tart and whether is it is filled with fruits, vegetables, dairy, or meats speaks to the personality of the baker. Galettes are rustically charming and incredibly forgiving to make. Ragged edges? Meh. Uneven folds? That’s okay too! The most important thing is to bake until the filling is gently bubbling and the crust reaches a beautiful golden brown color.
When combining the ingredients of the dough for the galette crust, try to handle it as little as possible. Overworking the dough will cause the development of too much gluten, which will result in an overly elastic dough that will shrink when baked and give you a tough crust instead of the tender, flaky crust that defines the best galettes.
For the dough:
- 200g AP flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 8 tablespoons cold butter, cubed
- 3 tablespoons cold water
For the filling:
- 240g fresh blueberries
- 3 tablespoons sugar
- 1 teaspoon cornstarch
- 1 fresh lemon, juiced
- 1 tablespoon finely chopped fresh mint, plus leaves for garnish (optional)
- 113g cream cheese, room temperature
- 1 egg, separated
- AP flour for dusting parchment paper
For the dough:
- On a flat working surface, combine the flour, sugar, salt, and cinnamon.
- Cut the cubed butter into the dry ingredients with a pastry cutter until the butter pieces are the size of small pebbles and the flour looks sandy.
- Form a well in the mixture and add half of the cold water. With your hands, combine the water into the dough, being careful not to overwork it. Add more water as needed until all of the dough is holding together but still shaggy.
- Gather the dough into a ball and cover with plastic wrap. Refrigerate for at least 30 minutes for the butter in the dough to chill.
For the galette:
- When the dough is almost done chilling, preheat the oven to 375 degrees F.
- In a medium bowl, combine the blueberries, 2 tablespoons of sugar, cornstarch, 1 tablespoon of lemon juice, and the mint. Stir until the blueberries are coated.
- In a second medium bowl, combine the cream cheese, egg yolk, 1 tablespoon of sugar, and 1 teaspoon of lemon juice. Whisk until smooth.
- Lightly dust a large sheet of parchment paper with AP flour. Roll the dough on the parchment paper into a circle roughly 12 inches in diameter. Brush off the excess flour and transfer the parchment paper with the dough onto a baking sheet. Trim off the excess parchment paper from the sides of the baking sheet.
- Spread the cream cheese mixture on top of the dough, leaving a 2 inch border.
- Mound the blueberries and mint mixture on top of the cream cheese.
- Fold the sides of the dough over the filling, overlapping the edges slightly.
- Lightly beat the egg white with a fork until foamy before brushing over the surface of the dough for a nice shine on the crust when baked.
- Bake until the crust is golden brown and the filling is gently bubbling, 45 to 50 minutes.
- Transfer to a wire rack to cool for at least 10 minutes before serving. Garnish with fresh mint leaves, optional.