Blueberry Apple Galettes with Cream Cheese Crust

Steps

1. Make the pastry: whisk the flour, salt and 15 g of the sugar in a large bowl.
2. Cut in the cold butter and the cream cheese with a pastry cutter or your fingertips until the pieces are the size of peas.
3. Drizzle in the ice water a little at a time, tossing with a fork until the dough just holds together when squeezed.
4. Divide the dough in half, shape each into a flat disk, wrap and chill for at least 1 hour.
5. Make the filling: in a large bowl, toss the blueberries, apple, cornstarch, lemon juice, lemon zest, cardamom and 80 g of the sugar. Set aside.
6. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment.
7. Roll each dough disk on a floured surface into a 12-inch round and move one to each baking sheet.
8. Spoon half the filling into the center of each round, leaving a 2-inch border, and fold the border up over the fruit in pleats, leaving the center open.
9. Chill the shaped galettes for 15 minutes so the butter firms up.
10. Brush the pastry edges with the beaten egg and sprinkle the remaining 20 g of sugar over the crusts.
11. Bake for 40 to 45 minutes, until the crust is deep golden and the filling bubbles in the center.
12. Cool on the baking sheets for at least 45 minutes so the filling sets, then cut each galette into 6 slices.