Blueberry & Cream Galette

It was a hot day in August. The blueberries were "almost" ripe and the birds were picking them off like prizes. We'd run out and shout them away but as a better solution, rounded up some black netting and carefully (with three of us struggling to keep from being bound in)placed the netting over the barely ripe berries to finish off. The birds could find their way in, but not out it seemed so we were continually out saving the very culprits we were trying to prevent from entering. But, admittedly we weren't mad at the birds, we just wanted our berries!

Finally, they were at their juicy blue bursting point and we went picking. Picking with netting is not the ideal!! First of all, when you try to pull back the netting, lots of the perfect berries pop off, as they're wound into the netting. Then, you have to kind of slink your arms up under the net and suffice it to say, we now know how the birds feel when they dare to enter.

Got a lot though, and the amazing thing is, once they were fully ripened, the birds were no longer as interested. That's one to ponder.

So, we started with the usual - blueberry pies, and some pancakes but to change it up a little, I created this blueberry and cream galette. It was a hit in my house, try it in yours:

CRUST:
Your favorite or use mine:
1 single pie crust
1/2 tsp dried thyme leaves (mix in pie crust)
Roll out larger than the pie tin (used for shaping and preventing dripping). For best pie rolling, use lots of flour on the board and roll out in a circular motion.

FILLING:
8 oz light cream cheese
2 Tbsp Lemon juice
1 tsp lemon zest
1/2 cup powdered sugar
1 Tbsp (or to taste)finely minced lemon verbena leaves(fresh or dried)(optional)

Beat these together until creamy and smooth

BLUEBERRIES:
4 cups fresh (or frozen) blueberries (can use less, but I was rich in blueberries)
1/2 cup sugar
1/3 cup non-bleached flour
1/2 tsp cinnamon
1 Tbsp minced lemon verbena leaves (optional)
1 Tbsp Lemon juice
1-2 Tbsp butter

Mix dry ingredients in bowl, stir in blueberries. Drizzle on lemon juice and give a good stir. (This will coat the berries and cause the flour-sugar mix to better hold to the berries)

Spread the cheese filling on the pie crust.


...smooth the berries on top, add a few tiny little pats of butter.


Roll in the edges of the pie crust, crimp with fingers or fork.


Bake at 425 for about 30-40 minutes. I like to turn my food every 15 minutes.

When berry sauce boils, I call it done.


Posted by Janet