Berry and Cream Cheese Galette

berry and cream cheese galette

I originally found this recipe on Pintrest and have made it many, MANY times since. It’s a family favorite. One of the best things about this dessert is you can use any type of fresh berry or soft-fleshed fruit, like plums, apricots or peaches/nectarines.  Tayberries from our backyard are the current favorite at this point in June. I’ve even used a bag of mixed frozen berries, and simply thawed them in the fridge before using. The only thing I think could be added to this recipe, which I will try soon, is a pinch of lemon zest to the cream cheese mixture.  As for the crust, the original recipe uses a store-bought one, but I went ahead and mixed up a homemade one.  Not because I am some kind of crust snob, but because I had all the ingredients on hand, so why not?  Either way works fine.  I love the rustic, informal qualities of a galette – basically a free-form pie – because they are so unfussy; they are supposed to look kind of messy.  A perfect (and perfectly easy) treat for a casual weekend with friends or family.


1 package (8 ounces) cream cheese, softened (I used low fat)
1/2 cup confectioners’ sugar
3 tablespoons cornstarch, divided
1 whole egg, separated
2 cups fruit (see note above)
2 tablespoons sugar, plus a little extra for sprinkling
1 teaspoon vanilla extract or ¼ teaspoon almond extract
1 pie crust, homemade or store-bought

Whipped cream or ice cream, for serving (optional)


Heat oven to 400 degrees.

Mix cream cheese, confectioner’ sugar, 2 tablespoons of the cornstarch, and the egg yolk in medium bowl.  In a separate medium bowl mix fruit, 2 tablespoons of sugar, remaining tablespoon of cornstarch, and vanilla or almond extract.

Roll out pie dough on a lightly floured surface to a 13? diameter.  Slide onto a cookie sheet and spread evenly with cream cheese mixture, leaving a 2-inch border.  Spoon prepared fruit evenly over cream cheese mixture.  Fold the pie dough border over the fruit, folding and overlapping the dough as needed to make a large, rough circle.  Brush dough perimeter with egg white and sprinkle with a little sugar (I used Sugar in the Raw for this).

Bake galette until golden brown and bubbly, about 30 minutes (most likely, some of the juice will break through the crust and spill out of the galette, it’s pretty much unavoidable; I like to think it adds to the rustic charm).  Loosen with a metal spatula and slide onto a wire rack to cool slightly.  Serve warm (I topped ours with freshly whipped cream).

Serves 6 to 8.

Update: I’ve made this using all frozen blueberries.  I loved the taste of the blueberries, but I used them straight from the freezer, which I do not recommend.  Thaw your frozen fruit before using, otherwise the cornstarch and sugar clump and unevenly stick to the fruit.  Another tweak I made, which I loved, was to add about teaspoon of lemon zest to the cream cheese mixture, and about one and a half teaspoons of lemon juice to the fruit mixture.  Gave it a nice zing; delicious with blueberries…

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