Ingredients

 

Crust:

• 2 c. flour, plus more as needed

• 2 tablespoon dried culinary lavender

• 2 teaspoons sugar

• 1 teaspoon salt

• 16 tablespoons (2 sticks) cold unsalted butter, cut into cubes

• 1/2 c. sour cream

Filling:

• 1 lb. blueberries (about 3 cups)

• ½ c. granulated sugar

• 2 tablespoons cornstarch

• Juice of one lemon

• 4 oz. cream cheese, room temp

• 1/4 c. Pure Honey Lavender Honey

• Pinch of salt

• One egg (for egg wash)

• Turbinado sugar and dried lavender for sprinkling

 

1. For crust: In a food processor, combine flour, lavender, cornmeal, sugar and salt. Add in the butter and pulse until mixture resembles coarse meal. Add in sour cream and pulse until dough just comes together. Dump out dough onto floured surface and divide into 4 equal portions. Form each portion of dough into flat disk and wrap in plastic wrap. Chill for at least an hour.

2. Preheat oven to 400° and line two baking sheets with parchment paper. Take the chilled dough out of the fridge and unwrap. Place on floured surface and using rolling pin, roll into circle, about ¼” thick. Do this with all portioned dough and then place on baking sheet. Place in fridge while you assemble the filling.

3. For filling: In large bowl, toss together the blueberries, sugar, cornstarch, and lemon juice. In a small bowl, stir together cream cheese, honey and salt. In a small bowl, crack the egg and whisk.

4. Take dough out of fridge and spread some of the cream cheese mixture onto each circle. Spread in an even layer but leave a small border without cream cheese. Top the cream cheese mixture with a spoonful of blueberries. Fold the sides of the dough over the blueberries (leaving the middle exposed). Brush the outside of the dough with the egg wash and sprinkle with turbinado sugar.

5. Bake the galettes for 30-35 minutes until the edges are golden brown and the filling is bubbling. Let cool and then drizzle with more honey and lavender if desired.