I’m sure I’ve probably said it before, but I think galettes are one of my all-time favorite summer desserts. You can use just about any fruit you want in them, you don’t have to mess with rolling out a perfect pie crust, and if it turns out a little messy, who cares? Galettes are meant to be rustic, so imperfections are ideal here.
I’ve already done quite a few flavor variations on the blog (you can see them all here), so I was browsing Pinterest trying to come up with a new idea when I came across one with a cream cheese filling. I’m not sure how I’d never thought of this before, but lemme just say, YES. I’m allll about cream cheese in desserts, so this one was a no-brainer. I decided to mix it with berries because 1) they’re at the height of their season right now, 2) they’re the easiest to just throw on there, and 3) it sounded good (obvi).
So here we are with yet another galette recipe to add to the mix, and the THIRD gluten-free one because – I’m telling you – gluten-free galettes are magically soooo easy to make and still manage to be buttery and flaky and all the best things.
The cream cheese filling isn’t super in-your-face; instead it just adds a little extra layer of flavor that works perfectly with the berries. They both have that sweet-tangy/tart thing going on that’s just so good. Another thing I love about this dessert is that it’s not a super-sweet dessert – think light and summery – but you can always top it with some whipped cream or a scoop of vanilla ice cream for a little extra indulgence.
As you can see, I decided to add some homemade frozen yogurt since I happened to have some in the freezer, soooo I’m just gonna leave you with a picture of homemade froyo dreamily melting into this warm-from-the-oven galette.
YOU’RE WELCOME. ;)
Mixed Berries & Cream Cheese Galette {gluten-free}
Summer dessert at its finest – mixed berries piled high over a flaky, buttery gluten-free pie crust, with a sweet cream cheese layer in the middle.
- Prep Time: 1 hr 10 minutes*
- Cook Time: 30 minutes
- Total Time: 1 hr 40 minutes
- Yield: one 10" galette 1x
Ingredients
Crust:
- 6 ⅝ ounces (1 ½ cups plus 1 tablespoon, spoon and level) gluten-free all-purpose flour
- 1 tablespoon plus 1 teaspoon granulated sugar
- generous ¼ teaspoon salt
- 5 ounces (10 tablespoons) salted butter, cold or frozen
- 1 ¼ teaspoons vanilla extract
- 3–4 ounces ice water
Cream Cheese Filling:
- 4 ounces cream cheese, softened
- 1 egg yolk (reserve white for crust)
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- pinch of salt
Mixed Berry Filling:
- 1 lb 4 ounces (about 4 cups) mixed berries (I used equal parts blackberries, raspberries, and chopped strawberries)
- 1 ¾ ounces (¼ cup) granulated sugar
- 3 tablespoons cornstarch
Glaze:
- 1 egg white
- 1 ounce (2 tablespoons) salted butter, melted
- demerara sugar, for sprinkling
Instructions
Crust:
- In a medium bowl, whisk together the flour, sugar, and salt.
- Using the large-hole side of a box grater, grate butter into bowl. Toss in gently until fully coated in flour with no large clumps remaining.
- Add vanilla extract and 3 ounces ice water and work in gently with hands to bring dough together in a ball, adding remaining 1 ounce ice water as/if needed. Dough should be neither dry nor sticky; be careful not to overwork.
- Flatten dough slightly to form a small disc, wrap in plastic wrap, and refrigerate for about 45 minutes. Meanwhile, prepare fillings.
Cream Cheese Filling:
- In a medium bowl, whisk together the cream cheese, egg yolk, sugar, vanilla, and salt until fairly smooth (a few small lumps are fine). Refrigerate until ready to use.
Mixed Berry Filling:
- In a large bowl, toss the berries with the sugar and cornstarch until evenly coated. Refrigerate until ready to use.
Assembling:
- Liberally flour a sheet of parchment sized to fit a standard baking sheet.
- Flour surface of dough lightly and roll out on parchment to a 12″ round, adding more flour as needed to prevent sticking.
- Spread cream cheese filling over the middle 8″ of dough (avoiding the outer 2″ around the circumference), leaving a slight lip around the outer edge of the filling. Top filling with berries, including any juices.
- Carefully fold and pleat dough around edges of galette, overlapping outer border of filling. If dough starts to tear while doing this, refrigerate for just a few minutes and re-try.
- Use parchment to gently lift or slide galette onto baking sheet. Allow the fully assembled galette to chill in refrigerator for 10 minutes before baking. Meanwhile, preheat oven to 400ºF.
Glaze & Bake:
- In a small bowl, whisk together the egg white and melted butter.
- Just before baking, brush crust with butter . Sprinkle crust (and filling, if desired) with demerara sugar.
- Bake galette in preheated oven for 30-35 minutes, until crust is golden. Serve warm.
Notes
*Prep time includes chilling.
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Sandra says
That galette looks so yummy my mouth is watering!