Blueberry & Cream Cheese Galette

I made this blueberry sauce to spoon over homemade pancakes, and had two cups left over. I was inspired to bake something with it, and then I began to think of blueberry and cream cheese! How good would that be? I love making Galettes, because they are a little less labor intensive than making two-crust pies. I made the dough in the morning, then rolled it out a few hours later. I mixed a cream cheese filling, spread it over the rolled out dough and then covered it with the leftover filling. I was concerned that the blueberry sauce might not set up, but my worries weren't necessary. Once cooled, this galette was served warm, with some optional vanilla ice cream on the side. My guests went in for seconds, didn't need the ice cream and it was gone in a flash. I quickly wrote down the recipe so I could make this again. (Dough recipe from Food Network)