Quince and Cream Cheese Galette!                                                         May 13th, 2020

It’s been challenging to stay focused and creative while the world its evolving in a strange way.

To clear my mind and relax, I’ve been cooking with what I have at home, this time I defrosted a rolled pie crust, brought the cream cheese to room temperature and turned on the oven to make this Easy yet Delicious galette.

Quince and Cream Cheese Galette

Ingredients

1 rolled pie crust

1 (80z package)  cream cheese, room temperature

2 large eggs

1/3 cup granulated sugar

1 tsp vanila

8 oz (240gr) quince paste

cooking spray (to grease the pan)

1 Tbsp granulated sugar

1 egg (for egg wash)

Procedure 

1. Preheat the oven to 375°F.
2. Grease a 9 inches round mold with cooking spray, carefully unroll the pie crust on top of the mold, pressing the dough to the bottom, avoid pressing hard the edges to the sides. (no need to poke the pie crust)
3. In a large bowl, with a mixer whip the room temperature cream cheese until soft and without lumps, incorporate the sugar, followed by the 2 eggs and the vanilla, once all is combined, pour over the pie crust.
4. Cut the quince paste into 1/4 inch slices, place the slices on top of the filling starting from the center; Gently fold the sides of the pie crust over the cream cheese mix.
5.  whisked the reserved  egg, adding a tsp of water, brush the egg wash over the folded edges of dough and  sprinkle on top the 1 Tbps of sugar.
6. Bake the galette for 25-30 minutes, or until the crust is golden brown. Let the galette cool down for 15-20 minutes before serving .

*Is easier to use store bought pie crust but you can also use your favorite recipe.

*Quince paste can be usually found on the international aisle in the supermarket; If you prefer you can swap quince paste for guava paste, they both taste so good!