Summer Blueberry Galette

Refrigerated pie crust pastry
4 oz. cream cheese, at room temperature
1/2 c. powdered sugar
1 large egg yolk
1/2 t. vanilla
Pinch of salt
15 oz. blueberries
1-1/2 T. all-purpose flour
Zest of 1 lemon
4-5 fresh thyme sprigs, leaves removed and stems discarded
2 T. milk
2 T. demerara sugar

Preheat oven to 400 degrees and set a rack to the lower third. Line a cookie sheet with parchment paper and set aside. Remove the pie crust pastry from the refrigerator and let stand for a few minutes, per package directions.

Put the cream cheese, powdered sugar, egg yolk, vanilla, and pinch of salt into a large bowl. Using a mixer, blend on medium speed until smooth.

In another large bowl, toss together blueberries, flour, lemon zest, and thyme.

Lay the pie crust pastry out on the parchment paper. Pour the cream cheese mixture into the center of the pastry and use a spatula or the back of a spoon to spread it into a circle, leaving a 2" border at the edges. Top with the blueberry mixture. Fold the edges of the pastry up over the filling, leaving a hole in the center and pleating as needed to fit. It should look rustic.

Brush the pastry with the milk and sprinkle on the demerara sugar.

Bake on the lower oven rack until the crust is browned and the fruit is bubbling, 40-45 minutes. Let cool 15 minutes before serving.

Serves 6-8.

Adapted from Yankee magazine, July/August 2018, p. 61.