What to do with these beautiful berries. I thought about a bread, but that seems a better use for frozen berries. My husband wanted something more like a pie; so I chose a galette, even better, a cheesecake galette.
It’s a dessert or a breakfast, tasting very much like a cheese danish. The pistachios add a nice crunch and flavor.
Blackberry Cheesecake Galette
Slightly adapted from Smitten Kitchen
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons granulated sugar
8 tablespoons cold unsalted butter, cut into pieces
1/4 cup yogurt
3 to 4 tablespoons cold water
1 1/2 cups blackberries (locally picked)
1/2 cup sugar, divided
Juice from 1/2 lime
1 teaspoon cornstarch
1 (8-ounce) package cream cheese, softened
1 large egg plus 1 large egg white (from Farmer Kim)
A few scrapings (from about 1/4 lime) lime zest
1/2 teaspoon vanilla extract
Pinch of salt
1 egg yolk beaten (from Farmer Kim)
1/2 teaspoon water
1 heaped teaspoon turbinado or coarse sugar for sprinkling
1 tablespoon chopped pistachios
Make the pastry:
Place the flour, sugar, salt and butter in a food processor. Pulse until the butter is worked in and the combination is granular. Add yogurt and 3 tablespoons water over mixture process until it forms large clumps.
Transfer clumps of dough onto a piece of plastic or waxed paper and pat into a ball. Wrap into a packet and refrigerate for 1 hour, or up to 2 days, or you can hasten the firming process along in the freezer, for about 20 minutes.
Make the filling:
While the dough chills, In a small bowl, combine blackberries, 1 tablespoon of the sugar, a squeeze of lime juice and cornstarch. Stir and set aside.
In a medium bowl, beat cream cheese with whole egg and egg white until light and fluffy. Beat in 7 tablespoons remaining sugar, zest, vanilla and a pinch of salt.
Assemble the galette:
Heat oven to 350 degrees F. Coat a 9-inch cake pan (springform or standard), standard pie dish or 9-inch removable-bottom tart pan with nonstick spray and place on a baking sheet. Line the bottom with a circle of parchment paper.
On a floured counter, roll chilled dough into a large (12- to 14-inch) circle. If the dough is softening too quickly, stick it in the freezer for a couple minutes at any point to make it easier to work with.
Carefully drape the dough in the prepared pan, let the edges hang down the sides. Pour in cream cheese batter then spoon blackberry mixture and any juices that have puddled in the bowl over the cream cheese in dollops. Gently lift the dough’s overhang and pinch it into loose creases. Gently, loosely lay the creases down over the filling; repeat all around.
Combine egg yolk and water in a small dish and gently dab over outside of crust with a brush. Sprinkle crust with coarse sugar. Sprinkle the whole tart with chopped pistachios.
Bake galette for 35 minutes, or until a tester inserted into the cheesecake portion comes out batter-free.
Let cool in pan on a rack and move it right to the fridge because cheesecake is best cold. Once fully cold, if it can be un-molded and transfered it to a serving plate.
Cut into wedges and enjoy!