Raspberry Cream Cheese Galette

This raspberry cream cheese galette is everything you love about pie, without the fuss. The buttery crust is filled with whipped cream cheese and sweet raspberries for a dessert that’s sure to impress.

Author: Wondermom Wannabe

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 6 servings

Calories: 531 kcal per serving

Ingredients

1 - refrigerated pie crust
3 cups - fresh raspberries
¾ cup - granulated sugar
1 tbsp - fresh lemon juice
1 tbsp - lemon zest
8 ounces - cream cheese
1 - egg beaten

Instructions

Preheat oven to 400°.
On a lightly floured surface, roll out the pie dough to about a 12-inch circle. Place dough onto a lightly greased baking sheet.
Mix the cream cheese with the lemon juice and ¼ c. of the sugar until combined.
Spread half of the cream cheese mixture onto the pie dough, leaving about a two-inch border of dough without the cream cheese.
Gently mix the remainder of the sugar into the raspberries. Spoon half of the raspberries onto the cream cheese layer. Spoon and spread the remainder of the cream cheese mixture onto the raspberry layer, sprinkle with the lemon zest and top with the remainder of the raspberry mixture.
Fold the crust up onto the fruit, pleating as needed. Leave about a 4-inch area of fruit showing in the center.
Brush the beaten egg in between each pleat to help seal. Brush the top of the galette with the egg wash to help with browning.
Place the baking pan on the center rack of the oven and bake for approx. 20 minutes or until golden brown. Remove to a baking rack to cool in the pan.

Nutrition