Mixed Berries and 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.

  • Author: alexandra
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: one 10" galette 1x
  • Category: pies, tarts, and galettes
  • Method: baking
  • Cuisine: French
  • Diet: Gluten Free


Units Scale


  • 6 5/8 ounces (1 1/2 cups plus 1 tablespoon, spoon and level) gluten-free all-purpose flour
  • 1 tablespoon plus 1 teaspoon granulated sugar
  • generous 1/4 teaspoon salt
  • 5 ounces (10 tablespoons) salted butter, cold or frozen
  • 1 1/4 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 3/4 ounces (1/4 cup) granulated sugar
  • 3 tablespoons cornstarch


  • 1 egg white
  • 1 ounce (2 tablespoons) salted butter, melted
  • demerara sugar, for sprinkling



  1. Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, and salt.
  2. Grate in butter: 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.
  3. Add liquid ingredients: 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.
  4. Shape and chill: Flatten dough slightly to form a small disc, wrap in plastic wrap, and refrigerate for about 45 minutes. Meanwhile, prepare fillings.

Cream Cheese Filling:

  1. Make the 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:

  1. Make the berry mixture: In a large bowl, toss the berries with the sugar and cornstarch until evenly coated. Refrigerate until ready to use.


  1. Prep rolling surface: Liberally flour a sheet of parchment sized to fit a standard baking sheet.
  2. Roll out dough: Flour surface of dough lightly and roll out on parchment to a 12″ round, adding more flour as needed to prevent sticking.
  3. Add filling: 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.
  4. Fold and pleat edges: 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.
  5. Transfer to baking sheet: 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:

  1. Prep egg wash: In a small bowl, whisk together the egg white and melted butter.
  2. Glaze and garnish: Just before baking, brush crust with butter . Sprinkle crust (and filling, if desired) with demerara sugar.
  3. Bake: Bake galette in preheated oven for 30-35 minutes, until crust is golden. Serve warm.


*Prep time includes chilling.

Keywords: cream cheese galette, strawberry galette, gluten free galette, gluten free summer dessert, berry cream cheese dessert, fruit galette with cream cheese