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1
Adjust oven rack to lower-middle position and preheat oven to 400u00b0F. Line rimmed baking sheet with parchment paper.
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2
: In the bowl of a food processor, combine flour, sugar, salt, and thyme and pulse about 5 times to evenly distribute thyme. Add butter and pulse until it is the size of peas. Add cream cheese and pulse until a dough begins to form. Add milk and pulse until dough comes together. Form dough into a disk and wrap in plastic wrap. Chill in refrigerator for 1 hour.
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3
: When dough has about 10 minutes left to chill, place blackberries, sugar, tapioca, and lemon juice in a medium mixing bowl and toss to combine. Set aside.
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4
: Place dough on a lightly floured work surface, then roll out to 12-inch circle. Transfer to prepared baking sheet.
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5
Sprinkle 1 scant tablespoon of sugar over crust evenly. Place fruit on top of dough, mounding in the center and leaving an approximately 2-inch border on all sides. Fold dough edge up and over filling, forming about 10 pleats as you go. Brush dough with egg wash and sprinkle with remaining 1 teaspoon sugar.
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6
Bake galette until filling is bubbling and crust is golden, about 45 minutes. Carefully use the parchment paper to transfer the galette to a wire rack, then slide parchment paper out from underneath. Cool completely. Serve with a dusting of confectioner's sugar and/or a scoop of vanilla ice cream, if desired.
