Easy and quick cottage cheese pancake with creamy cheese and black currant filling

Enjoy the simple pleasures of baking at home with this quick and easy cottage cheese galette, featuring a tender cottage cheese crust filled with a luscious blend of cottage cheese, cream cheese and juicy black currants. This recipe is a testament to the beauty of simple ingredients coming together to create a dessert that is both comforting and sophisticated.

Why you'll love it: This galette stands out with its creamy and tangy filling contrasting with the bright sweetness of the blackcurrant, all wrapped in a soft but crispy crust. This is an ideal recipe for those who enjoy desserts that are not too sweet and appreciate the natural acidity of the berries.

Perfect occasion: This galette is perfect for a cozy afternoon tea, a casual brunch, or as an elegant yet easy dessert for dinner parties. It can be served hot or cold, making it versatile for any season and any time of day.

Decorating Tips: Sprinkle with powdered sugar just before serving for a touch of sweetness and elegance. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to complement the tart flavors of the topping.

• For the dough:
  • 100g of white cheese
  • 20 g (1 tablespoon) sugar
  • 1 egg yolk
  • 70 g unsalted butter, very cold
  • 100 g all-purpose flour

• For the filling:
  • 100g of white cheese
  • 100g of fresh cheese
  • 1 tablespoon of sugar
  • 1 egg white
  • 1 teaspoon of cornstarch
  • 100g blackcurrant (or any other berry)
• Preparation:
  1. In a bowl, mix the fromage blanc with the sugar and the egg yolk.
  2. Blend the flour and cold butter in a blender until crumbly, or mix by hand for speed and convenience.
  3. Mix the crumbly flour mixture with the cottage cheese mixture until it forms a dough. Place in the refrigerator while preparing the filling.
  4. For the filling, mix cottage cheese, cream cheese, sugar and egg white until smooth. Stir in the cornstarch.
  5. Roll out the dough on floured parchment paper into a rough circle, perfection of shape is not necessary.
  6. Spread the cheese filling on the dough, leaving a border of about 7 cm. Spread the blackcurrants over the filling.
  7. Fold the edges over the filling, leaving them wide as they may unfold slightly during cooking.
  8. Brush the edges with beaten egg.
  9. Bake in a preheated oven at 180°C for approximately 40 minutes.
  10. Optional: Sprinkle with powdered sugar after cooking.

Appreciate this delicious warm or cold white cheese pancake, a delicious treat that goes wonderfully with a cup of tea!