Rustic blueberry, cheese and lemon pie

Accueil > Rustic blueberry, cheese and lemon pie

Preparation: 45 minutes

Cooking: 30 minutes

Notes:

Organic Unbleached White Spelt Flour
For a new taste, you can also use : Organic Unbleached White Khorasan Flour

Ingredients

1.5 cup (plus some for dusting) of Organic Unbleached White Spelt Flour
1 tsp of Organic Golden Cane Sugar
125 ml cold butter
3 tbsp ice water
1 pinch of salt

FRUIT FILLING:

250 g blueberries (frozen or fresh)
1 tbsp La Milanaise Organic Golden Cane Sugar
1 tsp cornstarch
1 fresh lemon

CREAM CHEESE FILLING:

250 g cream cheese (room temperature)
1 large egg
2 tsp La Milanaise Organic Golden Cane Sugar

Preparation

Galette crust: combine flour, sugar and salt in a large bowl. Use a knife or hands to add chopped cold butter until the mixture looks like wet sand with pea-sized lumps.
Galette crust: add ice water, 1 tbsp at a time, until a dough forms and there is no more dry flour in the bottom of the bowl. Shape the dough into a flattened disc, then into a ball. Wrap the ball with plastic wrap and refrigerate for 30 minutes or until it is firm.
Fruit filling: while the dough is refrigerating, mix the blueberries, sugar, cornstarch, 1/2 tsp. peel and 1 tsp. lemon juice. Set aside.
Cream cheese filling: In separate bowl, combine cream cheese, sugar, egg yolk and 1 tbsp. lemon juice until a homogeneous mixture is obtained. Reserve the egg white to brush the crust just before baking.
Preheat the oven to 400 ° F (205 ° C).
Galette crust: Lightly flour a clean work surface. Take the dough out of the refrigerator and roll it in a 14-16 inch circle. If the dough is sturdy, continue to roll it. Always keep the work surface sprinkled with flour during its softening.
Line a large baking sheet with parchment paper. Transfer the dough by rolling or folding to avoid rips. Spread cream cheese mixture in center of circle leaving 2 inches of naked pasta around.
Stir the fruit filling one last time and pour everything (including the juice) onto the cream cheese. Fold the edge of the dough so that it rests on the toppings and leave the center clear.
Whisk the reserved egg white and add 1 or 2 drops of water to further liquefy as needed. Brush the surface of the dough.
Bake the pie for 30 minutes or until crust is golden brown. Let stand for 10 minutes before cutting and serving.

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