Mixed Berry Galette (gluten-free option)

A sliced galette topped with a scoop of ice cream and surrounded by fresh berries.
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5 from 5 reviews

A combination of juicy strawberries, blackberries, and raspberries sit atop a sweet cream cheese filling in this summer berry galette that can easily be made gluten-free!

  • Author: alexandra
  • Prep Time: 30 minutes
  • Chill Time: 55 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: one 9" galette 1x
  • Category: pies, tarts, and galettes
  • Method: baking
  • Cuisine: French




  • 7 3/8 ounces (1 3/4 cups, spoon and level) gluten-free or regular 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 1/2 -4 1/2 ounces ice water

Cream Cheese Filling:

  • 4 ounces full-fat, brick-style cream cheese, room temperature
  • 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) fresh mixed berries (strawberries should be chopped)
  • 1 3/4 ounces (1/4 cup) granulated sugar
  • 3 tablespoons corn starch


  • 1 ounce (2 tablespoons) salted butter, melted and slightly cooled
  • 1 egg white
  • coarse sugar, for sprinkling



  1. Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, and salt.
  2. Add 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 1/2 ounces ice water and fold in with a spatula until mostly incorporated. Use hands to finish bringing 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 6" disc, wrap in plastic wrap, and refrigerate for about 45 minutes. Meanwhile, prepare fillings.

Cream Cheese Filling:

  1. Whisk: 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. Toss: In a large bowl, gently toss the berries with the sugar and corn starch until evenly coated. Refrigerate until ready to use.


  1. Roll out doughLiberally 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.
  2. Add filling: Spread cream cheese filling over the middle 9" of dough (avoiding the outer 1 1/2" around the circumference), leaving a slight lip around the outer edge of the filling. Strain juices from berries and pile berries over the cream cheese layer. If desired, use a knife to trim the border of the dough in order to remove any uneven edges, maintaining a roughly 12" circle. 
  3. Fold edges: Carefully fold outer edges of dough inward, overlapping the outer border of the filling. If dough starts to tear while doing this, refrigerate for just a few minutes and re-attempt. If you trimmed your dough in step three, you can also use the scraps to fill in any cracks.
  4. Chill: 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 melted butter and egg white until smooth.
  2. Glaze and garnish: Just before baking, brush galette crust with butter and sprinkle the galette with coarse sugar.
  3. Bake: Bake galette in preheated oven for 30-35 minutes, until crust is golden. Serve warm, with whipped cream or ice cream.


Ingredients Notes:

  • Flour: If using gluten-free flour, make sure that your blend contains a binding agent like xanthan gum or guar gum.
  • Butter: Unsalted butter can also be used; just increase the added salt in the crust to a (slightly generous) ½ teaspoon.
  • Berries: Strawberries, blackberries, blueberries, and raspberries will all work well. If using frozen berries, let them defrost and then strain off any water or excess juice before making the filling.
  • Corn starch: You should be able to substitute this with twice the amount of all-purpose flour or tapioca starch if desired.
  • Coarse sugar:  Turbinadodemerara, or sparkling sugar are all good options.

Make Ahead:

  • Galette dough can be made up to a week in advance and chilled until ready to use. Leave it at room temperature for about 10 minutes before rolling; it should still be cold, but if it cracks while rolling, it's TOO cold.
  • Cream cheese filling can be made a day or two in advance and stored in an airtight container in the refrigerator.
  • Berry filling can be made a few hours in advance and kept refrigerated.

Storing and Reheating:

  • Galettes are always best when freshly-baked, but leftovers can be wrapped in plastic wrap or stored in an airtight container and refrigerated for up to 5 days. Reheat individual slices in the microwave or a toaster oven, just until warm.