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1
Make the dough: Pulse the flour, granulated sugar, vinegar and salt in a food processor until combined.
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2
Add the butter and pulse until the mixture looks like coarse meal with pea-size pieces of butter.
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3
Whisk the egg with 2 tablespoons water; add to the food processor and pulse until a dough just starts to form.
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4
Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour.
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5
Mist a baking sheet with cooking spray.
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6
Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper.
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7
Remove the top piece of parchment and invert the dough onto the prepared baking sheet; remove the other piece of parchment.
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8
Refrigerate until ready to assemble.
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9
Make the filling: Toss the blueberries, 1/3 cup granulated sugar, the lemon juice, cornstarch and salt in a bowl.
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10
Whisk the cream cheese, egg yolk, the remaining 2 tablespoons granulated sugar and the nutmeg in a separate bowl.
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11
Spread half of the cream cheese mixture over the dough, leaving a 2-inch border.
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12
Top with the blueberries.
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13
Fold the edge of the dough over the filling.
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14
Drizzle the remaining cream cheese mixture over the berries; refrigerate 30 minutes.
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15
Put an inverted baking sheet in the lower third of the oven and preheat to 425 degrees F. Brush the crust with the beaten egg and sprinkle with coarse sugar.
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16
Put the baking sheet with the galette directly on the hot baking sheet in the oven.
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17
Bake until the crust is golden, 20 to 25 minutes.
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18
Let cool slightly before slicing.
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19
Photograph by Anna Williams
