Summer Fruit Galettes
Serves: 6 to 8
  • 1 package (8 ounces) cream cheese, softened
  • ½ cup confectioners’ sugar
  • 3 tablespoons cornstarch, divided
  • 1 whole egg, separated
  • 2 cups prepared Fruit (see below in notes*)
  • 2 tablespoons sugar, plus a little extra for sprinkling
  • 1 teaspoon vanilla extract or ¼ teaspoon almond extract
  • 1 refrigerated pie crust from 14.1-ounce box
  1. Adjust oven rack to lowest position and heat oven to 400 degrees.
  2. Mix cream cheese, confectioner’ sugar, 2 tablespoons of the cornstarch, and the egg yolk in medium bowl. In a separate medium bowl mix fruit, 2 tablespoons of sugar, remaining tablespoon of cornstarch, and vanilla or almond extract.
  3. Unfurl pie dough on a lightly floured surface and roll to about 13-inches in diameter. Slide onto a cookie sheet or pizza pan and spread evenly with cream cheese mixture, leaving a 2-inch border. Scatter fruit evenly over cream cheese mixture. Fold pastry border over the fruit. Brush dough perimeter with egg white and sprinkle with a little sugar.
  4. Bake galette until golden brown and bubbly, about 30 minutes. Loosen with a metal spatula and slide onto a wire rack to cool slightly. Serve warm.
*Fruit (pick 1 or a mix) You’ll need 2 cups total
Thinly sliced plums
Peeled and thinly sliced peaches or nectarines
Thinly sliced apricots
cups mixed berries (blackberries, blueberries, raspberries)
Recipe by Three Many Cooks at