While pies are pretty easy, once you get the hang of them, nothing is simpler than a galette. You can throw together whatever fruit you have on hand, scale it smaller if you don’t have enough filling (or if you prefer a greater ratio of crust to filling), and it bakes faster than a pie. Edges look uneven or crumbly? Call it rustic.
This recipe combines the creamy tang of a cheesecake, book ending the fruit of your choice. For this particular galette, I used a combination of nectarines and these tasty plum/cherry hybrid fruit that we fell in love with this summer, from Trader Joe’s. But I’ve done blueberries, strawberry/rhubarb and apples (and I’m excited to try a cranberry version for the holidays this year). It’s very versatile.
Easy Fruit and Cheesecake Galette
30
minutes40
minutes20 minutes
This galette is is more of a guideline – let the fruit you have on hand or whatever is seasonal (and would pair well with cheesecake – which is basically everything) be your guide.
Ingredients
1/2 recipe Ultimate Flaky Pie Crust
3-4 cups of sliced fruit (depending on how thick/tall you want the galette to be), sliced 1/2 inch thick
1/3-1/2 cup granulated sugar
1-2 teas. cornstarch (depends on how juicy/watery your fruit is – more for things like berries, less for things like apples)
Sprinkle of salt
- Cheesecake Cream
1 8oz block of cream cheese, room temp
1/3 cup granulated sugar
1 egg, separated
2 teas. lemon juice
1 teas. vanilla
Splash of milk
Raw sugar for sprinkling
Directions
- On a baking sheet, covered with a large piece of parchment, roll out the pie crust to roughly 14″ circle. Place in fridge until ready to use.
- In a large bowl, combine the 1/3-1/2 cup sugar (depending what kind of fruit you’re using and how sweet you like things), cornstarch and salt and whisk together to break up any clumps. Add the sliced fruit (you don’t need to slice smaller berries like blueberries) and mix to combine. Set aside.
- In a medium bowl, cream the cream cheese until smooth, using a hand mixer. Add the sugar, egg yolk, lemon juice and vanilla and mix until well combined.
- Retrieve the chilled crust from the fridge. Spread half of the cream cheese mixture over the bottom of the crust, stopping 2-3 inches from the edge.
- Pile the fruit on top the cream cheese circle, scraping out any residual sugar/juices from the bowl (I usually do this over the middle of the fruit mound).
- Arrange fruit into a level-ish mound, slightly higher in the middle, then fold the edge of the crust up and over the fruit – some parts of the crust will overlap and feel free to pinch them together if it helps the crust stay put.
- Gently smooth the remaining cream cheese filling over the top of the fruit, leaving a perimeter of fruit exposed.
- In a small bowl, whisk together the remaining egg white and a splash of milk. Brush the egg wash over the edge of the crust and sprinkle with coarse sugar.
- Return galette to the fridge to chill while preheating the oven to 350, about 10-15 minutes.
- Bake for 40-50 minutes, until crust is golden brown and the filling looks set. The fruit should look juicy.
- Let cool for at least 30 minutes before serving.
