Ingredients
1 sheet frozen puff pastry (thawed)
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 cup cornstarch
1 cup fresh blueberries
4 medium peaches (peeled and cut into 3/4-inch pieces)
1 large egg yolk
2 large eggs (divided use)
1 teaspoon vanilla extract
1/2 cup sugar (divided)
1 package cream cheese (8 oz. per package, softened)
Step by step
Preheat oven to 375°F.
In a KitchenAid stand Mixer using the Wire Whip Accessory, beat cream cheese, 1/4 cup sugar and vanilla until smooth. Beat in 1 egg and 1 egg yolk.
In a large bowl, combine peaches, blueberries, cornstarch, cinnamon, nutmeg and remaining 1/4 cup sugar.
On a lightly floured surface, roll pastry to a 13X13-inch square. Place over the bottom and up the sides of a 9-inch springform pan, letting corners hang over edge of pan. Spread cream cheese mixture over bottom. Top with fruit mixture. Fold corners of pastry over fruit toward center (top of fruit will not be completely covered).
Whisk remaining egg; brush over pastry. If desired, sprinkle with additional sugar, cinnamon and nutmeg.
Bake until fruit is bubbly and pastry is golden brown, 40-45 minutes. Cool in pan on a wire rack for 15 minutes before removing side of pan. Cool 10 minutes longer. Serve warm. Refrigerate leftovers.