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A fork next to a slice of strawberry cream cheese galette on a white plate.
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Strawberry Cream Cheese Galette

This Strawberry Cream Cheese Galette is a rustic dessert that comes together with minimal effort. A flaky pie crust surrounds a creamy cheesecake filling and sweet, juicy strawberries. It’s simple to make and perfect for brunch, dessert, or anything in between.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: brunch, Dessert
Cuisine: American, French
Keyword: rustic strawberry tart, strawberry cheesecake galette
Servings: 8 servings
Author: Dahn Boquist

Ingredients

For the crust

  • 1 recipe single pie crust homemade or store-bought

Cream cheese filling

  • 8 ounces cream cheese softened
  • 1 large eggs
  • ¼ cup granulated sugar optional
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Strawberry filling

  • 1½ pounds fresh strawberries about 5 cups hulled and sliced
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon zest
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt

To finish

  • 1 large egg for egg wash
  • Turbinado sugar or coarse sugar for sprinkling on top

Instructions

  • Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
  • In a medium bowl, beat the cream cheese until smooth. Add the egg, sugar (if using), vanilla, and salt. Mix until fully combined and creamy.
  • In another bowl, toss the sliced strawberries with sugar, cornstarch, lemon juice, zest, and salt. Let it sit for 10–15 minutes so the juices can start to release.
  • Roll out the pie dough into a 12-inch circle (roughly ⅛ inch thick) on a lightly floured surface. Transfer to your prepared baking sheet.
    Rolling pie crust int a round dish.
  • Spread the cream cheese filling in the center of the dough, leaving a 2-inch border all around. Spoon the strawberry mixture (including some of the juices) over the cream cheese layer. Try not to overload it with liquid to avoid a soggy crust.
    Spooning strawberries on top of a cream cheese mixture.
  • Fold just the outer edges of the dough up over the filling, leaving the center exposed. Pleat the dough as you go to help it hold its shape.
    Folding pie crust over strawberry and cream cheese filling for a galette.
  • Brush the crust with beaten egg and sprinkle with coarse sugar if desired.
  • Bake for 35–45 minutes, or until the crust is golden and the filling is bubbly.
  • Cool slightly before serving. Best served warm or at room temp.

Notes

  • Use cold dough: If your pie dough softens while you’re assembling the galette, pop the whole thing in the fridge for 10–15 minutes before baking. A chilled crust holds its shape better and bakes up flakier.
  • Mind the juices: Depending on how juicy your strawberries are, you might be able to add most, or even all of the liquid without any issues. Just keep an eye on it as you spoon the filling over the cream cheese. If it starts to look like it might overflow the crust, stop there.
  • Let it cool slightly: This helps the filling set up so you get cleaner slices

Nutrition

Serving: 1 serving | Calories: 342kcal | Carbohydrates: 42g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 354mg | Potassium: 211mg | Fiber: 2g | Sugar: 24g | Vitamin A: 451IU | Vitamin C: 52mg | Calcium: 53mg | Iron: 1mg
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