Raspberry cream cheese galette

The Kitchen Witch is in love. In love with galette dough, that is!! It is so easy to make, and so impressive to bake and serve. The Witches' husband honestly thought I had made my own puff pastry, he wanted to know how many times I had to fold the dough to create all the flaky layers. I was more than happy to tell him that I folded the dough exactly zero times. He was amazed that a flaky delicate crumb could come out of the food processor and not a complicated puff pastry. I was impressed that he even KNEW that puff pastry had to be folded a gazillion times when made from scratch. I love that man!

I've made a few savory galettes now and decided that it was time to try a dessert version. Raspberries are prolific in my garden right now, you can't get much fresher than picked 20 feet away from the stove! To balance the tartness of the berries the Witch decided that a creamy, sweet but slightly tangy filling was in order, cream cheese filled that role nicely.

I added a touch of sugar to the berries to help bring out their natural sweetness, and a bit of corn starch to help absorb the juices from cooking. Lemon zest helped tie the lemon in the filling with the lemon in the crust, and played off the tartness of the berries as well.

The result was a dessert as refreshing and sweet as a summer evening. The crust was crispy, tender, flaky and golden. The filling was sweet, creamy with a touch of tang. The berries really came alive when baked, their ruby red color was the star against the white cheese filling and the golden crust. We topped our raspberry galette with a drizzle of melted white chocolate - it was the perfect finish to a fun girls night in.

Raspberry cream cheese galette
makes 8 wedges
1 block cream cheese
1 T + 2t lemon juice, divided
zest of 1 lemon
1/4 c sugar
1 t vanilla
8 oz fresh raspberries
1/4 c powdered sugar
1 T corn starch
white chocolate for drizzle (optional)
1 1/4 c flour
1 t table salt
1 (1/2 c) stick butter
1/4 c sour cream
1/4 c ice water
1 egg yolk, splash of water, whisked together

Make galette dough:
Dice the butter into small cubed. Put butter in a bowl with the flour and salt. Freeze for 30 minutes. This will help keep things very cold while working the dough, resulting in flakey layers.

After 30 min is up pulse the dough in a food processor fit with the steel blade, for 10 pulses, until it resembles coarse meal.

~*~Kitchen Witch Tip: When pulsing ingredients in the food processor, use 1 second bursts for your pulsing. Not letting the machine run long enough while pulsing will cause lots of dust and very little mixing of the ingredients.~*~

Meanwhile mix the lemon juice, sour cream and ice water together.

Add the liquid, pulse 10 times and turn out onto plastic wrap. Press dough into a round and cover with plastic, refrigerate for 1 hour before rolling out.

Prepare the cream cheese filling by mixing the cream cheese, 1/4 c sugar, 2T lemon juice and vanilla in a work bowl. Mix them together with a stand mixer or hand mixer. Once the mixture has blended increase speed to whip. Whip until light and fluffy.



Roll the galette dough out to a large circle. (about 14 inches diameter)



Spread the dough with the cream cheese mixture leaving at least 3 inches edge all around.



In a bowl lightly coat the raspberries with lemon zest, powdered sugar and corn starch. Mound berries on top of the cream cheese distributing evenly to the edge of the cheese (pastry still has a 3 inch edge)



Fold the edges of the pastry up over the berries, pleating as you go. Brush the edge with the yolk and splash of water to assist in crust browning.

Bake at 400 for 30 to 40 minutes.



Allow to cool 30 minutes before drizzling with the optional melted white chocolate. Serve at room temperature.


Nutrition Facts provided by SparkPeople Recipe Calculator
8 Servings
Amount Per Serving
Calories 434.9
Total Fat 28.8 g
Saturated Fat 17.6 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 8.5 g
Cholesterol 94.6 mg
Sodium 104.4 mg
Potassium 179.8 mg
Total Carbohydrate 40.1 g
Dietary Fiber 2.9 g
Sugars 10.1 g
Protein 6.2 g