Blueberry Cheesecake Galette

Ingredients:

Dough

• 1 and 3/4 cups flour
• 2 tbsp. granulated sugar
• 1 teaspoon apple cider vinegar
• A pinch of coarse salt
• 110 g chilled unsalted butter, diced
• 1 large egg

Filling

• 2 cups blueberries
• 1/3 cup + 2 tablespoons granulated sugar
• 1 tbsp. freshly squeezed lemon juice
• 4 tsp cornstarch
• 220 g of cream cheese
• 1 large egg, beaten, + 1 yolk
• A pinch of freshly grated nutmeg
• Coarse sugar, for sprinkling

Preparation:

1. Knead the dough:

   
   In a food processor, combine the flour, sugar, vinegar, and salt until evenly distributed. Add the butter and pulse until the mixture resembles coarse grains with pea-sized pieces of butter. Whisk the egg with 2 tablespoons of water; add to the food processor and pulse until the dough begins to come together. Place it on a piece of plastic wrap; shape into a disk, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour.
   
2. Spray a baking sheet with cooking spray. Roll the dough between two sheets of floured parchment paper into a 12-inch (30 cm) circle. Remove the top sheet of parchment and invert the dough onto the prepared baking sheet; remove the other sheet of parchment. Refrigerate until ready to assemble the galette.

3. Prepare the filling:

   
   In a bowl, combine the blueberries, 1/3 cup sugar, lemon juice, cornstarch, and salt. In a separate bowl, beat together the cream cheese, egg yolk, remaining 2 tablespoons sugar, and nutmeg.
   
4. Spread half the cheese mixture over the dough, leaving a 2-inch (5 cm) border. Top with blueberries. Fold the edges of the dough over the filling. Spread the remaining cheese mixture over the berries; refrigerate for 30 minutes.
5. Place the inverted baking sheet in the lower third of the oven and preheat to 220°C (425°F). Brush the dough with a beaten egg and sprinkle with coarse sugar. Place the baking sheet with the galette directly on the hot baking sheet in the oven. Bake until golden brown, 20-25 minutes. Let cool slightly and slice.