Summer Fruit Galette

My favorite time of summer has begun!  The stone fruits are starting to ripen and show up at the local farmers market and grocery stores.  I had some blueberries left from the Banana Blueberry Pancakes I made the other day, along with some very very ripe apricots.  I knew that I wanted to make some kind of a rustic style pie and that I wanted it to also have a creamy filling.  This summer fruit galette is what I came up with.  Hope you like it as much as I do.

Cream Filling:

8 oz
1/4 tsp
2 Tbsp
2 Tbsp
cream cheese (softened)
lime zest
lime juice
sugar
Pie Crust.

I used a pie dough recipe I found last week from Erica’s Recipes.  This is another great food blog with wonderful recipes and fantastic photography!  This pie dough recipe is simple to put together and produces a buttery, flaky crust.

After the dough is made and chilled.  Roll it out on a well floured surface.  Transfer the dough to a sheet of parchment paper laid in a large sheet pan.  Preheat oven to 360

Spread the cream filling evenly around the center of the dough to within 2″ of the edge.  Carefully layer sliced fruit on the cream filling.  Today I used a few apricots sliced and peeled, with one sliced peach and a sliced plum.  I filled the center with about 1/2 cup blueberries.

Fold the edges of the dough up over the fruit.  Be careful to not tear any holes in the dough.  Brush the dough with a beaten egg white and sprinkle with sugar.

Bake for 20 – 25 minutes, until crust is lightly browned.

Serve warm or chilled.

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