I actually made this the same day as the shrimp galette. Two galettes in one day? Girl. Get a hold of yourself. I can't though, I have a problem.
No seriously, I have a problem. The second pie crust in that package needed a home, though! Right? Bad foodie, using store-bought. I don't care, don't judge me! Oh lordy, somebody please help me.
Fresh blueberries tucked inside pie crust with a smear of sweetened cream cheese - heaven (even if it springs a leak and starts bleeding purple juice)
1 9-inch pie crust of choice
1 1/2 - 2 cups blueberries
1/3 cup plus 2 tbsp granulated sugar
1 tbsp fresh lemon juice
4 tsp cornstarch
Pinch of kosher salt
1 8-oz package cream cheese
1 large egg, beaten, plus 1 egg yolk
Pinch of freshly grated nutmeg
Coarse sugar, for sprinkling
Roll out the pie crust and place it on a parchment or Silpat-lined rimmed baking sheet. Refrigerate until ready to use.
While the pie crust is chilling, make your blueberry filling: in a medium bowl, toss together the blueberries, 1/3 cup sugar, lemon juice, cornstarch and salt.
In a separate bowl make the cheesecake filling: whisk together cream cheese, egg YOLK (a whole egg will make it taste eggy), the remaining 2 tbsp sugar, and the nutmeg.
Spread half of the cheesecake mixture over the top of the unrolled pie crust, leaving a 1 1/2 inch border. Top with blueberries, and fold the edges of the crust over the filling. Spread the rest of the cheesecake mixture over the top of the berries and refrigerate for 30 minutes.
Place an inverted cookie sheet in the lower third of the oven and preheat oven to 425. Brush the edges of the crust with a beaten egg and sprinkle with coarse sugar (like sugar in the raw or turbinado). Place baking sheet with the galette on it directly on top of the inverted cookie sheet. Bake for 20 to 25 minutes, or until crust is golden. Allow to cool slightly before slicing.