Honey Blueberries & Cream Crostata

Honey Blueberries & Cream Crostata

Ingredients:
Pastry Dough1 1/2 cups all purpose flour
2 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
4 tablespoons ice water

Filling
4 ounces cream cheese, room temperature
1 tablespoon honey
1 1/2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 1/4 cups fresh blueberries
1 tablespoon honey
1/2 tablespoon unsalted butter, melted

Instructions:
To make the pastry dough combine flour, sugar and salt in a food processor; pulse until incorporated.  Add butter and pulse until well combined and mealy.  Add the ice water, a tablespoon at a time, until incorporated and dough starts to come together.  Form the dough into a flat disc and wrap in plastic wrap.  Chill for at least 1 hour.

To make the filling, in a small bowl, stir together cream cheese and honey until well combined.  In a small bowl, stir together granulated sugar and cinnamon until well combined. 

Heat oven to 400 degrees F.

Roll out the dough into an 1/8-inch thick round on a lightly floured surface; transfer to cookie sheet.  Spread cream cheese mixture into the center, leaving about two inches of the dough exposed.  Top cream cheese with blueberries.  Fold over the edges of dough onto blueberries; crimp, if desired.  Sprinkle cinnamon-sugar mixture on top of blueberries and crust.  Bake 15 minutes.  Reduce oven temperature to 350 degrees and bake 30 minutes.  Remove from oven and cool on a wire rack.  Stir together honey and melted butter in a small bowl; drizzle on top of crostata.

Makes 6 servings