This was meant for an earlier time this year but as you may have read in my last post my life is a little crazy at the moment. We move in one week (hopefully if our housing situation is all figured out) and then I'm back to working from home for the most part. I am truly looking forward to blogging more regularly. So here's an easy sweet recipe from our New Year's brunch from January for a more naturally sweetened Fruit Galette.
3/4 a package of reduced fat cream cheese
4 tablespoons of agave nectar
8-9 large strawberries
2/3 cup of blueberries
cane sugar (optional)
Preheat oven to 350 degrees. Cream your cream cheese and slowly add agave nectar and your eggs the fruit galette mixture and set aside. For the crust I used this recipe for a no fail crust (it's my favorite recipe and I never ever mess with it because it always turns out perfect (I used cane sugar)). Roll out your dough on a silicon baking pan and use a pizza cutter to cut out a large circle shape from your dough. Transfer your dough to a greased baking pan. Spread your filling mixture in the center of your pie dough leaving a 3 inch space around the edges. Sprinkle your strawberries and blueberries filling up all the white spaces. Slowly fold your pie crust edge up and over to form a shallow bowl type shape and press the corners together to hold shape. Sprinkle the entire galette with natural cane sugar or a sweetener of your choice over top. Bake galette for 30-40 minutes or until golden brown and the center is bubbling. Let it cool for 10-15 minutes before serving.