Fresh Blueberry Crostada Recipe

Directions:

1. Makes 1 large free-form tart crust or 4 small tart crusts.
2. Line a baking sheet with parchment paper.
3. Place the cream cheese, butter, 1 cup flour, salt, and sugar in a food processor. Process until the dough just comes together. It will be a little sticky. Refrigerate the crust for 1 hour or wrap the baking sheet in plastic and refrigerate it for up to 24 hours until you are ready to use it.
4. Preheat oven to 400 degrees. Line a round baking sheet/pizza pan with parchment paper and set aside.
5. On a floured surface, roll pastry out to about a 12 inch round. Place on parchment lined baking sheet.
6. In a large bowl, combine blueberries with sugar, lemon zest, flour and cinnamon. Mound berry mixture in center of the pastry. Fold edges over of pastry over berries, pleating to make a circle. Brush with egg (and sprinkle with sugar, if desired).
7. Bake for about 20-30 minutes, or until crust is golden and the berries begin to release their juice. Let cool for 5 - 10 minutes. Serve with vanilla ice cream.