Just six ingredients for an exquisite but simple summer dessert.
It's tang meets sweet.
Tart meets depth.
Texture meets... well, other texture.
It’s got this vibrancy both in the berries and the simple layer of cream cheese underneath it. That, paired with the rustic homey flavors of a good ol’ pie crust? Stawpit.
- 1 pint blueberries
- 1 frozen pie crust, thawed
- 1 lemon, zested and juiced
- 2 Tbs sugar
- 4 oz room temperature cream cheese
- 1 egg, lightly beaten
- 1 pinch turbinado sugar
- Preheat your oven to 415.
- In a small bowl, combine the berries with the lemon zest, juice and sugar. Toss and let it sit for a few minutes.
- Roll the pie crust out on a large baking sheet. Spread the softened cream cheese in the middle, leaving about an inch untouched at the edges. Pour the berries on top of the cream cheese and gently fold the edges of the pie crust over itself in that classic galette pattern. Brush the crust with the egg wash, and sprinkle the turbinado sugar over it.
- Bake for about 25 minutes (longer or shorter based on your oven), or until the crust is golden brown and the berries are soft and bursting in places.
- Let rest for about 10 minutes, then slice and serve!
- Yields six small servings.
Follow Bev on Instagram: @bevcooks
Read more recipes on her blog: bevcooks.com/
It's tang meets sweet.
Tart meets depth.
Texture meets... well, other texture.