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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.

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.

Ingredients

Scale

Crust:

Cream Cheese Filling:

Mixed Berry Filling:

Glaze:

Instructions

Crust:

  1. In a medium bowl, whisk together the flour, sugar, and salt.
  2. 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 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. 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. 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. In a large bowl, toss the berries with the sugar and cornstarch until evenly coated. Refrigerate until ready to use.

Assembling:

  1. Liberally flour a sheet of parchment sized to fit a standard baking sheet.
  2. Flour surface of dough lightly and roll out on parchment to a 12″ round, adding more flour as needed to prevent sticking.
  3. 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. 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. Allow the fully assembled galette to chill in refrigerator for 10 minutes before baking. Meanwhile, preheat oven to 400ºF.

Glaze & Bake:

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

Notes

*Prep time includes chilling.