1.5teaspoonDemerara sugarfor sprinkling the edges of crust
Strawberry mix
16ozstrawberrieshulled and cut in half
1.5 teaspoonlime juice
¼cupgranulated sugar
Blueberry Mix
1cupblueberries
1.5tsp lime juice
1.5tablespoongranulated sugar
Cheesecake Batter
8ozcream cheesesoftened
½teaspoonvanilla bean paste
¼tsp kosher salt
⅛teaspoonfresh nutmegor dried
1teaspoonlime zest
1 egg
¼cuppowdered sugar
Instructions
Making the Crust
Pulse the flour and salt in a food processor four times each for 1 second
Remove the butter from the refrigerator and cut it into ¼ inch cubes. Add it to the food processor and pulse until you have a course meal texture
Empty the mixture into a medium sized bowl and add the apple cider vinegar and ¼ cup ice water. Mix thoroughly with a fork
Continue to add ice water 1 tablespoon at a time, mixing between each addition until dough just starts to come together but looks a little shaggy still
Press the dough together with your hands and quickly knead 4 times. Do not overwork the dough
Press the dough into a disk and wrap in plastic wrap
Refrigerate for 1 hour before rolling out. Dough can be refrigerated for up to 3 days or frozen for 30 days
Mixing the berries
Mix together the strawberries lime juice and sugar in a bowl and set aside
Mix together the blueberries, lime juice and sugar in a bowl and set aside
If you don't want to place the strawberries and blueberries in a certain pattern you can just mix all of the strawberry mix ingredients and all of the blueberry mix ingredients in the same bowl
Making the Cheesecake Batter
With a hand mixer on medium speed blend up the cream cheese, vanilla bean paste, salt, nutmeg and lime zest until smooth
Add in the egg and blend until smooth
Add the powdered sugar and continue blending until smooth
Making the galette
Preheat the oven to 400°F and line a baking sheet with parchment paper
On a lightly floured surface roll out the dough to a 14-16 inch circular shape. It does not need to be perfect
Spread half of the cheesecake batter on top of the dough leaving a 2 inch border around the edges and set the rest aside
Arrange the berries in whatever design you'd like on top of the cheesecake batter layer. Poured right on top is perfectly fine as well
Dollop the rest of the cheesecake batter on top of the berry later
Fold the edges up the the berries all around the galette
Beat the egg and brush the edges of the crust with it. Sprinkle the edges of the crust with the Demerara sugar
Bake for 45 minutes or until a medium golden brown
Enjoy hot or room temperature!
Notes
Use cold ingredients for the pie crust. Dough for the crust can be made up to 48 hours ahead of time and stored in the fridge, wrapped tightly in plastic wrap. Brush crust with egg wash to ensure golden brown color after baking.