Honey Cream Cheese Blackberry Thyme Galette

Method

Filling

1. In medium bowl place blackberries, 1 Tbsp (15 mL) icing sugar, cornstarch and lemon juice. Mix well and set aside.
2. In bowl of electric mixer place cream cheese, honey, vanilla and 1 Tbsp (15 mL) icing sugar. Mix until smooth, set aside.

Dough

1. In food processor using the metal blade place flour, salt, and baking powder. Pulse to combine ingredients.
2. Add cold/frozen canola oil. Pulse again once or twice.
3. Combine water, egg and vinegar in a small bowl.
4. With food processor running, pour liquid ingredients through the chute. Turn off machine as soon as ingredients are mixed, about 10 seconds or comes together as a dough ball.
5. Turn dough out onto floured board. Divide dough in half.
6. Use immediately or wrap each dough ball in plastic wrap and refrigerate until ready to use.

Assembly

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Roll out one dough ball on a lightly floured surface into a ¼-inch thick, 12” (30 cm) circle and transfer to the prepared baking sheet.
3. Spread cream cheese mixture in center, leaving a two-inch perimeter.
4. Pile berry mixture on top of cream cheese.
5. Fold in edges of pastry all around in a circle and pinch.
6. Beat together the egg and thyme and brush edges of pastry.
7. Bake for 15 minutes or until pastry is golden brown. Let cool 10 minutes before serving. Store in refrigerator.