This simple summer galette features three types of berries - strawberries, blackberries, and raspberries - alongside a sweet cream cheese filling and buttery, flaky pie crust.

Here's what you'll need

Start by whisking together the dry ingredients for the galette dough. You can use regular or gluten-free all-purpose flour here.

Grate in COLD butter, and toss it in gently so that it's dispersed in the flour mixture. This will help keep your crust nice and flaky.

Add the liquid ingredients and work them in with your hands to form a single ball of dough, that's not dry or sticky.

Flatten the dough into a disc, wrap it in plastic wrap, and chill it for 45 minutes while you prep the galette fillings.

Make the cream cheese filling by whisking together softened cream cheese, an egg yolk, vanilla extract, and salt. Chill until ready to use.

In a separate bowl, toss together the berries, corn starch, and granulated sugar. Chill this as well.

Dust a sheet of parchment paper with flour, lightly flour the chilled galette dough, and roll the dough out to form a 12" circle. 

Spread the cream cheese filling on top, leaving a 1 1/2" clear border all around. Strain the berries and pile them over the filling.

Carefully fold and pleat the edges of the galette over the outer border of filling. Slide onto a baking sheet and chill for 10 minutes while preheating your oven to 400ºF.

Just before baking, brush the galette with a melted butter and egg white glaze. Sprinkle the entire thing with coarse sugar.

Bake for 30-35 minutes, until the crust is golden-brown. Serve your galette warm from the oven, with whipped cream or ice cream!

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