This rustic galette is designed for quick assembly on humid evenings. It allows all those gorgeous summer flavors to shine, with the unexpected but delightful addition of a hint of thyme. Try to find the smallest, sweetest berries you can, and if you substitute frozen, just reduce the amount of flour by half.
1 cup all-purpose flour
1 tablespoon granulated sugar
½ teaspoon table salt
8 tablespoons (1 stick) very cold unsalted butter, cut into ¼-inch cubes
3–4 tablespoons ice-cold water
2 tablespoons milk for brushing the crust
2 tablespoons demerara sugar for sprinkling the crust (optional)
Combine flour, sugar, and salt in the bowl of a food processor; pulse to combine. Add the butter and pulse until mixture has the texture of wet sand with pea-size bits of butter mixed in. Add 3 tablespoons of the cold water and pulse until the mixture just comes together; add another tablespoon of water if needed. Turn the dough out onto a lightly floured counter and gather into a ball. Press down into a disk, wrap in wax paper, and chill in the refrigerator at least one hour and up to three days.
When ready to make the galette, preheat the oven to 400° and set a rack to the lower third. Remove the dough from the refrigerator and let stand at room temperature for about 5 minutes.
4 ounces cream cheese, at room temperature
½ cup powdered sugar
1 large egg yolk
½ teaspoon vanilla extract
Pinch of salt
15 ounces blueberries (wild or cultivated)
1 ½ tablespoons all-purpose flour
Zest of 1 lemon
4–5 fresh thyme sprigs, leaves removed and stems discarded
Now, make the filling: Put the cream cheese, powdered sugar, egg yolk, vanilla, and pinch of salt into a large bowl. Using a standing or handheld mixer, blend on medium speed until smooth. In another large bowl, toss together the blueberries, flour, lemon zest, and thyme.
On a lightly floured counter, roll the dough out to a ¹⁄8-inch thickness, working from the center outward. It should form a rough circle about 13 inches wide. Transfer the dough to a piece of parchment paper or a nonstick mat. Pour the cream cheese filling into the center of the dough and use a spatula or the back of a spoon to spread the filling out into a circle, leaving a 2-inch border at the edges. Top the filling with the blueberry mixture.
Using your hands or a bench scraper, fold the edges of the pastry up over the filling, folding and pleating the dough as needed. Your galette should be about 9 inches across, and the look should be natural and rustic. Brush the dough with the milk and sprinkle all over with the demerara sugar, if using. Transfer the galette, with the parchment paper, to an unrimmed baking sheet and set on the lower rack. Bake until the crust is browned and the fruit is bubbling, 40 to 45 minutes. Let cool 15 minutes before serving.