It’s basically a giant cheese danish and I’m not mad about it! # 217: Blackberry Lime Cheesecake Galette
The dessert world is divided into three main categories in my head:
- Dairy (who am I kidding – this category should just be called Pastry Cream)
The listing order was no accident – chocolate desserts take up the bulk of my imagination, closely followed by any dessert I can work pastry cream into. Despite their lower spot in my dessert hierarchy, fruit-based desserts have been growing on me over the past few years. They’re bright, fresh, and colorful! There’s nothing quite like a strawberry shortcake or a fruit galette to get you into a summery mood.
And we all know galette is code for lazy pie. With the crust artfully flopped inward, with no crimping or lattice work to be seen. Shall we say, rustic? Whatever you want to call it, a galette is a great way to show off whatever lovely fresh fruit you have lying around. It’s like an edible stained glass window!
Smitten Kitchen’s recipe called for yogurt or sour cream in the crust, but I only had cream cheese on hand. Luckily, you can substitute cream cheese for sour cream, huzzah! You will want to thin it with a bit of milk or water to get it to a stirring consistency. Since this is a rustic pie here, all we care about is that it has a similar amount of fat and moisture so the texture of the crust will be right.
You butter use a pastry cutter if it’s warm out. It leaves you with a smaller margarine of error.
Time for a dough nap.
Loving the color palate of this mise en place!
Pausing your regularly scheduled programming to point out something fabulous: my microplane has “ProFRESHionals” on the handle. How have I never noticed that before??
I think it was meant for me – a match made in punny heaven.
If you’re like me and forgot to pull your cream cheese out of the fridge early enough, you’re going to want a little help from an electric mixer.
Roll your dough out after it’s fridge nap, and make sure it’s about two inches bigger than your tart pan all around.
Ahem, I heard that scoff all the way from over here. But remember this galette has a liquid filling – you need a all the structural support you can get to keep it in place while it bakes. Plus, it gives it cute scalloped edges too. Smitten Kitchen strikes again with the great ideas!
Gently fold in the edges of the dough, trying not to let the filling sneak out. Also sprinkle on some pistachios, because YUM.
Who knew purple and green could be so fun together?
Pop it in the fridge to cool down and pace around impatiently.
See? Cute lil edges!
It had a tiny bit of a soggy bottom (sorry Mary Berry!) so I’ll leave it in the oven for a few extra minutes next time. Impatience and an egg wash got the better of me.
Recipe from: Smitten Kitchen