Summer Berry Cream Cheese Galette

If there is one dessert that truly captures the flavors of summer, it’s a rustic berry galette. Bursting with fresh-picked berries, a flaky golden crust, and just the right touch of sweetness, it’s the kind of dessert that looks impressive but couldn’t be easier to make.

When Wick’s Pies generously sent me their pie crusts, I couldn’t wait to get into the kitchen and create something special. Their challenge was to think beyond the ordinary and develop a unique dessert recipe using their pie crusts. With local berry season in full swing, inspiration came naturally after a trip to my favorite farmers market.

I filled my basket with beautiful blueberries, black raspberries, and red raspberries, knowing they would be the stars of this recipe. There’s something about using freshly harvested fruit that makes every bite taste like summer.

Instead of filling the crust with fruit alone, I spread a layer of sweetened cream cheese across the center before adding the berries. As the galette bakes, the cream cheese becomes rich and creamy, almost like a light cheesecake layer which pairs beautifully with the juicy berries.

One of my favorite finishing touches was brushing the edges of the Wick’s Pie Crust with an egg wash before sprinkling them generously with coarse cane sugar. The crust baked up perfectly golden, flaky, and beautifully crisp with just the right amount of sparkle and crunch.

Once the galette came out of the oven, I brushed the warm berries with a light apricot glaze to give the fruit a gorgeous glossy finish while enhancing its natural sweetness. After cooling for a few minutes, I finished everything with a light dusting of powdered sugar.

The finished galette is rustic, elegant, and packed with fresh summer flavor. Every slice has buttery, flaky crust, creamy sweetened cream cheese, juicy berries, and a beautiful balance of sweet and tart.

While it’s absolutely delicious on its own, I highly recommend serving it slightly warm with a scoop of vanilla bean ice cream or a generous dollop of freshly whipped cream. The contrast between the warm fruit and cold, creamy topping makes it feel like something you’d order at your favorite bakery.

Whether you’re entertaining guests, heading to a summer barbecue, or simply looking for a beautiful weekend baking project, this Summer Berry Cream Cheese Galette is a recipe you’ll find yourself making again and again while berries are in season.

A heartfelt thank you to Wick’s Pies for sending me their pie crusts and inspiring this recipe. It was such a fun challenge to create something that celebrates both the incredible flavors of summer and the simplicity of baking with quality ingredients. I couldn’t be happier with how this galette turned out, and I hope it inspires you to visit your local farmers market and bake something delicious this season.

Happy baking!

Summer Berry Cream Cheese Galette

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Author: Sweet Dash of Sass

Serves: 4

Ingredients

• For the Galette
• 1 Wick's® refrigerated pie crust
• 4 oz cream cheese, softened
• 3 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries
• ½ cup fresh red raspberries
• ½ cup fresh black raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon fresh lemon zest
• 1 teaspoon fresh lemon juice
• Pinch of kosher salt
• For the Crust
• 1 egg
• 1 tablespoon water
• 2 tablespoons coarse cane sugar (or turbinado sugar)
• Apricot Glaze
• ¼ cup apricot preserves
• 1 tablespoon water
• For Serving
• Powdered sugar
• Vanilla bean ice cream or freshly whipped cream

Instructions

1. Preheat your oven to 400°F.
2. Line a large baking sheet with parchment paper.
3. In a small bowl, combine: softened cream cheese, 3 tablespoons sugar, vanilla extract. Mix until smooth and creamy. Set aside.
4. In a medium bowl, gently combine: blueberries, red raspberries, black raspberries, 2 tablespoons sugar, cornstarch, lemon zest, lemon juice, pinch of salt. Carefully toss until the berries are evenly coated. The cornstarch will help thicken the juices while baking.
5. Place Wick's Pie Crust onto the prepared baking sheet.
6. Spread the sweetened cream cheese into the center of the crust, leaving about a 2-inch border around the edges.
7. Pile the berry mixture on top of the cream cheese.
8. Gently fold the edges of the crust over the filling, overlapping slightly as you work your way around.
9. The center should remain open to showcase the beautiful berries.
10. Whisk together: egg & water. Brush the exposed crust generously with the egg wash. Sprinkle the crust with coarse cane sugar for extra crunch and sparkle.
11. Bake for 30–35 minutes, or until: the crust is deep golden brown, the berries are bubbling, the cream cheese is lightly set. If the crust browns too quickly, loosely tent with foil during the last few minutes.
12. While the galette is baking, combine the apricot preserves and water in a small microwave-safe bowl. Microwave for about 20–30 seconds, then whisk until smooth. As soon as the galette comes out of the oven, gently brush the warm berries with the apricot glaze.
13. Allow the galette to cool for 10–15 minutes.
14. Just before serving, dust lightly with powdered sugar.

3.5.3251

• Fresh, locally grown berries provide the best flavor and texture.
• Keep the cream cheese cold until you’re ready to assemble the galette for the best consistency.
• Don’t overmix the berries to keep them from breaking apart.
• If your berries are especially juicy, add an extra teaspoon of cornstarch.
• This galette is delicious warm from the oven, but leftovers are equally wonderful served at room temperature the next day.

Wick’s Pie Crusts is unlike ANY other pie brands in your grocer’s freezer.  Every pie baker and pie lover knows the crust makes all the difference.  Wick’s Pies remains loyal to a slower, more traditional pie baking method – involving small-batch mixers and dough-rolling process that takes the time necessary to achieve a genuine flaky crust.

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