Summer Berry Cream Cheese Galette
 
Prep time
Cook time
Total time
 
Author:
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.
Recipe by Sweet Dash of Sass at https://sweetdashofsass.com/2026/07/summer-berry-cream-cheese-galette/