Lemon-Blueberry Cream Cheese

Galette

INGREDIENTS PREPARATION

1 ¾ cups Hy-Vee all-

purpose flour
1 tsp Hy-Vee apple cider
flavored vinegar
½ tsp Hy-Vee salt
1 For Pastry: Place flour, vinegar, and salt, in food processor. Cover and pulse until combined.
Add cold butter and 1 egg yolk; cover and pulse until mixture resembles pea-size pieces. Add
¼ cup cold water to food processor; cover and pulse until combined. Slowly add 1 tablespoon
at a time of ¼ cup ice water, using just enough water until dough holds together. Shape dough
into disk; wrap in plastic wrap. Refrigerate 1 hour.

½ cup Hy-Vee unsalted

butter, cold; chopped
2 For Blueberry Filling: Combine 1½ cups blueberries and granulated sugar in small saucepan.
Cook over medium heat 4 to 5 minutes or until most of the blueberries burst, stirring
2 Hy-Vee large eggs, frequently. Stir together corn starch and remaining 2 tablespoons cold water in small bowl; add
separated and divided to blueberry mixture. Cook and stir 1 to 2 minutes or until thickened. Stir in remaining ½ cup
blueberries. Remove from heat; cool completely.
½ cup plus 2 tbsp. cold
water, divided
2 cups fresh blueberries,
3 Place oven rack in lower third of oven; preheat to 425°. Let pastry dough stand at room
temperature 5 minutes or until soft enough to roll out. Meanwhile, for cream cheese filling, stir
divided together cream cheese, remaining 1 egg yolk, 1 teaspoon lemon zest, and 1 tablespoon lemon
juice in medium bowl until smooth.
½ cup Hy-Vee granulated
sugar
2 tbsp Hy-Vee corn starch
4 Roll out pastry dough to ⅓-inch circle on lightly floured surface. Transfer to large baking sheet.

1 (8-oz.) pkg. Hy-Vee

cream cheese, softened
5 Spread cream cheese filling on top of pastry leaving a 2-inch border. Spread with blueberry
filling on top of cream cheese layer. Fold edges of pastry over filling, pleating as necessary;
leave center open.
1 ½ tsp lemon zest, divided
1 tbsp plus 3 tsp. fresh
lemon juice, divided
6 Beat 1 egg white in small bowl with fork; brush over pastry. Reserve remaining egg white for
another use. Sprinkle pastry with sanding sugar, if desired. Bake 25 to 30 minutes or until
crust is golden. Transfer galette on baking sheet to wire rack; cool completely.
Over The Top decorating
wispy white sanding sugar,
optional
7 For icing, whisk together powdered sugar and enough remaining 2 to 3 tablespoons lemon
juice in small bowl to make drizzling consistency. Drizzle icing over galette; sprinkle with
remaining ½ teaspoon lemon zest.
½ cup Hy-Vee powdered
sugar

NUTRITION FACTS Calories: 420 Sodium: 250mg

Total Fat: 23g Carbohydrates: 50g
Saturated Fat: 13g Fiber: 2g
Trans Fat: 1g Sugar: 25g
Cholesterol: 105mg Protein: 6g